Morphological characterization and chemical composition of PM2.5 and PM10 collected from four typical Chinese restaurants

doi:10.1080/02786826.2019.1645292

CORC > 地质与地球物理研究所 > 中国科学院地质与地球物理研究所 > 兰州油气中心

	Morphological characterization and chemical composition of PM2.5 and PM10 collected from four typical Chinese restaurants
	Li, Yuanju 1,2; Wu, Aihua 1; Wu, Yuandong 3; Xu, Jie 3,4; Zhao, Ziwei 1; Tong, Mengxue 1; Luan Shengji 1
刊名	AEROSOL SCIENCE AND TECHNOLOGY
	2019-07-27
页码	11
ISSN号	0278-6826
DOI	10.1080/02786826.2019.1645292
英文摘要	It is widely known that cooking contributes particulate matter (PM) to outdoor and indoor air. To research the morphology and chemical composition of PM10 and PM2.5 in cooking fumes, four Chinese restaurants with distinct cooking styles were sampled. A Zeiss Merlin Compact (FE-SEM) with EDS system was used to determine the morphology and chemical composition of individual PM. The results show six types of particles with different morphologies: rectangular, flocculent, flat, irregular, spheroidal and spherical, and they are primarily Ca-rich, C-rich, and Si-rich particles. The most abundant PM was Ca-rich particles with rectangular shape, thus, Chinese style cooking may be an important source of rectangular Ca-S particles The amount of these particles was affected by the cooking style and method: water-based cooking methods emitted more rectangular Ca-S particles, C-rich particles with spherical shapes were abundant in cooking fumes from oil-based cooking methods, and the spheroidal particles in cooking fumes are closely associated with roasting. Copyright (c) 2019 American Association for Aerosol Research
资助项目	National Key Technology R&D Program of Ministry of Science and Technology of China[2017YFC0211501]
WOS关键词	PARTICULATE ORGANIC-MATTER ; ULTRAFINE PARTICLES ; METROPOLITAN-AREA ; SEM-EDS ; ICP-AES ; COOKING ; AEROSOL ; INDOOR ; EMISSIONS ; EXPOSURE
WOS研究方向	Engineering ; Environmental Sciences & Ecology ; Meteorology & Atmospheric Sciences
语种	英语
出版者	TAYLOR & FRANCIS INC
WOS记录号	WOS:000480199800001
资助机构	National Key Technology R&D Program of Ministry of Science and Technology of China ; National Key Technology R&D Program of Ministry of Science and Technology of China ; National Key Technology R&D Program of Ministry of Science and Technology of China ; National Key Technology R&D Program of Ministry of Science and Technology of China ; National Key Technology R&D Program of Ministry of Science and Technology of China ; National Key Technology R&D Program of Ministry of Science and Technology of China ; National Key Technology R&D Program of Ministry of Science and Technology of China ; National Key Technology R&D Program of Ministry of Science and Technology of China
内容类型	期刊论文
源URL	[http://ir.iggcas.ac.cn/handle/132A11/93364]
专题	地质与地球物理研究所_兰州油气中心
通讯作者	Wu, Aihua
作者单位	1.Peking Univ, Shenzhen Inst, Shenzhen 518057, Peoples R China 2.Peking Univ, Coll Environm Sci & Engn, Beijing, Peoples R China 3.Chinese Acad Sci, Inst Geol & Geophys, Key Lab Petr Resources, Gansu Prov Key Lab Petr Resources Res, Lanzhou, Gansu, Peoples R China 4.Lanzhou City Univ, Lanzhou, Gansu, Peoples R China
推荐引用方式 GB/T 7714	Li, Yuanju,Wu, Aihua,Wu, Yuandong,et al. Morphological characterization and chemical composition of PM2.5 and PM10 collected from four typical Chinese restaurants[J]. AEROSOL SCIENCE AND TECHNOLOGY,2019:11.
APA	Li, Yuanju.,Wu, Aihua.,Wu, Yuandong.,Xu, Jie.,Zhao, Ziwei.,...&Luan Shengji.(2019).Morphological characterization and chemical composition of PM2.5 and PM10 collected from four typical Chinese restaurants.AEROSOL SCIENCE AND TECHNOLOGY,11.
MLA	Li, Yuanju,et al."Morphological characterization and chemical composition of PM2.5 and PM10 collected from four typical Chinese restaurants".AEROSOL SCIENCE AND TECHNOLOGY (2019):11.