DOI: 10.1016/j.atmosenv.2018.01.046
Scopus记录号: 2-s2.0-85041525902
论文题名: Sensitivity of a Chemical Mass Balance model for PM2.5 to source profiles for differing styles of cooking
作者: Abdullahi K ; L ; , Delgado-Saborit J ; M ; , Harrison R ; M
刊名: Atmospheric Environment
ISSN: 0168-2563
EISSN: 1573-515X
出版年: 2018
卷: 178 起始页码: 282
结束页码: 285
语种: 英语
英文关键词: Chemical Mass Balance model
; Cooking aerosol
; Molecular markers
; Source apportionment
Scopus关键词: Aerosols
; Particles (particulate matter)
; Thermal processing (foods)
; Atmospheric concentration
; Chemical compositions
; Chemical mass balance model
; Chemical profiles
; Molecular marker
; Particulate Matter
; Source apportionment
; Source contributions
; Cooking
; molecular marker
; aerosol composition
; atmospheric modeling
; biomarker
; chemical composition
; chemical mass balance
; concentration (composition)
; particulate matter
; source apportionment
; aerosol
; air sampling
; Article
; chemical composition
; chemical mass balance model
; chemical model
; cooking
; particulate matter
; priority journal
; United Kingdom
; Africa
; Birmingham [England]
; China
; England
; India
; United Kingdom
Scopus学科分类: Environmental Science: Water Science and Technology
; Earth and Planetary Sciences: Earth-Surface Processes
; Environmental Science: Environmental Chemistry
英文摘要: Use of a Chemical Mass Balance model is one of the two most commonly used approaches to estimating atmospheric concentrations of cooking aerosol. Such models require the input of chemical profiles for each of the main sources contributing to particulate matter mass and there is appreciable evidence from the literature that not only the mass emission but also the chemical composition of particulate matter varies according to the food being prepared and the style of cooking. In this study, aerosol has been sampled in the laboratory from four different styles of cooking, i.e. Indian, Chinese, Western and African cooking. The chemical profiles of molecular markers have been quantified and are used individually within a Chemical Mass Balance model applied to air samples collected in a multi-ethnic area of Birmingham, UK. The model results give a source contribution estimate for cooking aerosol which is consistent with other comparable UK studies, but also shows a very low sensitivity of the model to the cooking aerosol profile utilised. A survey of local restaurants suggested a wide range of cooking styles taking place which may explain why no one profile gives an appreciably better fit in the CMB model. © 2018 Elsevier Ltd Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/82966
Appears in Collections: 气候变化事实与影响
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作者单位: Division of Environmental Health and Risk Management, School of Geography, Earth and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham, United Kingdom
Recommended Citation:
Abdullahi K,L,, Delgado-Saborit J,et al. Sensitivity of a Chemical Mass Balance model for PM2.5 to source profiles for differing styles of cooking[J]. Atmospheric Environment,2018-01-01,178