Description: Das Projekt "Aerosols from cooking (AEROCOOK)" wird/wurde gefördert durch: Schweizerischer Nationalfonds zur Förderung der Wissenschaftlichen Forschung. Es wird/wurde ausgeführt durch: Paul Scherrer Institut, Labor für Atmosphärenchemie.Atmospheric aerosol particles have severe impacts on climate and public health. Organic aerosol (OA), a predominant fraction of particulate matter (PM) in all atmospheres, constitutes currently the least constrained component of PM, comprising a myriad of compounds emitted from multiple primary sources (POA) or formed via the oxidation of biogenic or anthropogenic gas-phase precursors (SOA). While these sources remain poorly quantified, several observations seem to suggest that urban OA and especially its secondary fraction are dominated by non-fossil emissions. Recently, primary cooking emissions (COA) have been identified by aerosol mass spectrometers (AMS) as one of the main sources of primary non-fossil OA in major cities like London and New York. Cooking processes can also be associated with VOCs that can act as SOA precursors. Although the magnitude of cooking SOA has not been assessed, it may be a major fraction of urban non-fossil SOA. In this project, we propose to characterise the primary and secondary particle emissions from cooking processes, and quantify their contribution in urban atmospheres. Project main objectives comprise: - Identification of the main sources of primary COA in urban areas (restaurants vs. residential) and quantification of the related SOA. - Assessment of the impact range (local vs. regional) of primary COA and cooking related SOA in urban areas. - Determination of the indoor/outdoor transmission efficiencies of different kitchen hoods for primary COA and VOCs. - Chemical characterization and emission factor quantification of VOC, POA and SOA emitted at restaurant scales covering complex and diverse processes. - Establishment of primary and secondary organic markers emission profiles for European cooking processes and assessment of their photochemical decay. - Providing an inventory for POA and SOA emissions from cooking activities. To reach these goals, we propose a multi-dimensional approach, involving ambient measurements (mobile and stationary) of the COA contribution in European megacities (PHD student task), as well as laboratory quantification of POA and SOA emissions from the main cooking processes (Postdoc task). The project builds on existing statistical expertise and measurement methods at PSI (the mobile laboratory, AMS, smog chambers and oxidation tube). If cooking emissions are found to be associated with high SOA potential, this project will offer a major breakthrough for both the scientific community and policy makers regarding the sources of the non-fossil carbon in urban areas.
SupportProgram
Origin: /Bund/UBA/UFORDAT
Tags: Gesundheitsgefährdung ? Schadstoffgehalt ? New York ? Paris ? Kohlenstoff ? VOC ? Emissionsfaktor ? Megastadt ? Aerosol ? Chemische Analyse ? Emissionsquelle ? Feinstaub ? Filter ? Großstadt ? Partikelemission ? Spektralanalyse ? U-Bahn ? Gastgewerbe ? Gasförmiger Stoff ? Vorläufersubstanz ? Chemikalien ? Emissionsminderung ? Messverfahren ? Oxidation ? Allgemeine Gesundheit ? Wirkungsanalyse ? Stadt ? REACH ? Lebensmittelwirtschaft ? Klimawirkung ? Urbaner Raum ? Informationsgewinnung ? Klima ? Datenerhebung ? Lebensmittel ? Arbeit ? Atmosphäre ? Partikel ? Atmosphärenchemie ? Schadstoffquelle ? Transmission ? Cooking emissions ? Bejing ? Küchenbetrieb ? primary and secondary organic aerosol ? smogchamber and field experiments ?
License: cc-by-nc-nd/4.0
Language: Englisch/English
Time ranges: 2013-03-01 - 2016-02-29
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