Characteristics of PM2.5-bound water-soluble inorganic ions generated during cooking

IF 6 2区工程技术 Q1 ENVIRONMENTAL SCIENCES

Urban Climate Pub Date : 2024-10-26 DOI:10.1016/j.uclim.2024.102181

Baoqing Wang, Jieyu Wang, Yanyu Bai, Ao Guo, Xiaofan Xu, Juncheng Wu, Qing Wang

{"title":"Characteristics of PM2.5-bound water-soluble inorganic ions generated during cooking","authors":"Baoqing Wang, Jieyu Wang, Yanyu Bai, Ao Guo, Xiaofan Xu, Juncheng Wu, Qing Wang","doi":"10.1016/j.uclim.2024.102181","DOIUrl":null,"url":null,"abstract":"<div><div>Commercial cooking is an important source of PM2.5, which adversely affects air quality, posing threats to human health. However, few studies have examined the effects of commercial cooking on outdoor air quality. We aimed to analyze characteristics of outdoor PM2.5 and ions from commercial cooking during cooking and non-cooking times in a popular restaurant area at Nankai University. The acidity and alkalinity of atmospheric PM2.5 based on the equivalent values of anions and cations and the formed compounds based on the ion concentrations and correlations between them were determined. The results showed that the mean PM2.5 concentration at the snack street during cooking times was 120.39 ± 58.52 μg/m3, approximately 1.4 times higher than at the comparison point. The total concentration of water-soluble inorganic ions accounted for approximately half of the PM2.5 emissions at both sampling points. High concentrations of Na+, NO3−, and SO42− were found at both sampling points. We found that NH4NO3, CaSO4, and CaCl2 formed at the snack street, whereas Ca(NO3)2, NH4NO3, and (NH4)2SO4 formed at the comparison point. Based on our analysis of the acid-base balance slopes, the atmospheric PM2.5 was alkaline. These results elucidate the characteristics of PM2.5-bound water-soluble inorganic ions formed during cooking.</div></div>","PeriodicalId":48626,"journal":{"name":"Urban Climate","volume":"58 ","pages":"Article 102181"},"PeriodicalIF":6.0000,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Urban Climate","FirstCategoryId":"5","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S221209552400378X","RegionNum":2,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}

引用次数: 0

Abstract

Commercial cooking is an important source of PM_2.5, which adversely affects air quality, posing threats to human health. However, few studies have examined the effects of commercial cooking on outdoor air quality. We aimed to analyze characteristics of outdoor PM_2.5 and ions from commercial cooking during cooking and non-cooking times in a popular restaurant area at Nankai University. The acidity and alkalinity of atmospheric PM_2.5 based on the equivalent values of anions and cations and the formed compounds based on the ion concentrations and correlations between them were determined. The results showed that the mean PM_2.5 concentration at the snack street during cooking times was 120.39 ± 58.52 μg/m³, approximately 1.4 times higher than at the comparison point. The total concentration of water-soluble inorganic ions accounted for approximately half of the PM_2.5 emissions at both sampling points. High concentrations of Na⁺, NO₃⁻, and SO₄²⁻ were found at both sampling points. We found that NH₄NO₃, CaSO₄, and CaCl₂ formed at the snack street, whereas Ca(NO₃)₂, NH₄NO₃, and (NH₄)₂SO₄ formed at the comparison point. Based on our analysis of the acid-base balance slopes, the atmospheric PM_2.5 was alkaline. These results elucidate the characteristics of PM_2.5-bound water-soluble inorganic ions formed during cooking.

查看原文本刊更多论文

烹饪过程中产生的与 PM2.5 结合的水溶性无机离子的特征

商业烹饪是 PM2.5 的一个重要来源，会对空气质量产生不利影响，威胁人类健康。然而，很少有研究探讨商业烹饪对室外空气质量的影响。我们的目的是分析南开大学热门餐饮区商业烹饪在烹饪和非烹饪期间产生的室外 PM2.5 和离子的特征。根据阴离子和阳离子的等效值确定了大气 PM2.5 的酸度和碱度，根据离子浓度确定了已形成的化合物以及它们之间的相关性。结果显示，烹饪时段小吃街的 PM2.5 平均浓度为 120.39 ± 58.52 μg/m3，比对比点高约 1.4 倍。水溶性无机离子的总浓度约占两个采样点 PM2.5 排放量的一半。在两个采样点都发现了高浓度的 Na+、NO3- 和 SO42-。我们发现，NH4NO3、CaSO4 和 CaCl2 在小吃街形成，而 Ca(NO3)2、NH4NO3 和 (NH4)2SO4 则在对比点形成。根据我们对酸碱平衡斜率的分析，大气中的 PM2.5 呈碱性。这些结果阐明了烹饪过程中形成的与 PM2.5 结合的水溶性无机离子的特征。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Urban Climate Social Sciences-Urban Studies

CiteScore

9.70

自引率

9.40%

发文量

286

期刊介绍： Urban Climate serves the scientific and decision making communities with the publication of research on theory, science and applications relevant to understanding urban climatic conditions and change in relation to their geography and to demographic, socioeconomic, institutional, technological and environmental dynamics and global change. Targeted towards both disciplinary and interdisciplinary audiences, this journal publishes original research papers, comprehensive review articles, book reviews, and short communications on topics including, but not limited to, the following: Urban meteorology and climate[...] Urban environmental pollution[...] Adaptation to global change[...] Urban economic and social issues[...] Research Approaches[...]