Estimating organic aerosol emissions from cooking in winter over the Pearl River Delta region, China

Higher Toxicity of Gaseous Organics Relative to Particulate Matters Emitted from Typical Cooking Processes

Cooking emission is known to be a significant anthropogenic source of air pollution in urban areas, but its toxicities are still unclear. This study addressed the toxicities of fine particulate matter (PM2.5) and gaseous organics by combining chemical fingerprinting analysis with cellular assessments. The cytotoxicity and reactive oxygen species activity of gaseous organics were ∼1.9 and ∼8.3 times higher than those of PM2.5, respectively. Moreover, these values of per unit mass PM2.5 were ∼7.1 and ∼15.7 times higher than those collected from ambient air in Shanghai. The total oleic acid equivalent quantities for carcinogenic and toxic respiratory effects of gaseous organics, as estimated using predictive models based on quantitative structure-property relationships, were 1686 ± 803 and 430 ± 176 μg/mg PM2.5, respectively. Both predicted toxicities were higher than those of particulate organics, consistent with cellular assessment. These health risks are primarily attributed to the high relative content and toxic equivalency factor of the organic compounds present in the gas phase, including 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione, 2-ethylhexanoic acid, and 2-phenoxyethoxybenzene. Furthermore, these compounds and fatty acids were identified as prominent chemical markers of cooking-related emissions. The obtained results highlight the importance of control measures for cooking-emitted gaseous organics to reduce the personal exposure risks.

Contribution of local and surrounding anthropogenic emissions to a particulate matter pollution episode in Zhengzhou, Henan, China

In this study, we simulated the spatial and temporal processes of a particulate matter (PM) pollution episode from December 10-29, 2019, in Zhengzhou, the provincial capital of Henan, China, which has a large population and severe PM pollution. As winter is the high incidence period of particulate pollution, winter statistical data were selected from the pollutant observation stations in the study area. During this period, the highest concentrations of PM_2.5 (atmospheric PM with a diameter of less than 2.5 µm) and PM₁₀ (atmospheric PM with a diameter of less than 10 µm) peaked at 283 μg m^-3 and 316 μg m^-3, respectively. The contribution rates of local and surrounding regional emissions within Henan (emissions from the regions to the south, northwest, and northeast of Zhengzhou) to PM concentrations in Zhengzhou were quantitatively analyzed based on the regional Weather Research and Forecasting model coupled with Chemistry (WRF/Chem). Model evaluation showed that the WRF/Chem can accurately simulate the spatial and temporal variations in the PM concentrations in Zhengzhou. We found that the anthropogenic emissions south of Zhengzhou were the main causes of high PM concentrations during the studied episode, with contribution rates of 14.39% and 16.34% to PM_2.5 and PM₁₀, respectively. The contributions of anthropogenic emissions from Zhengzhou to the PM_2.5 and PM₁₀ concentrations in Zhengzhou were 7.94% and 7.29%, respectively. The contributions of anthropogenic emissions from the area northeast of Zhengzhou to the PM_2.5 and PM₁₀ concentrations in Zhengzhou were 7.42% and 7.18%, respectively. These two areas had similar contributions to PM pollution in Zhengzhou. The area northeast of Zhengzhou had the lowest contributions to the PM_2.5 and PM₁₀ concentrations in Zhengzhou (5.96% and 5.40%, respectively).

Enhanced commercial cooking inventories from the city scale through normalized emission factor dataset and big data

Cooking emission inventories always have poor spatial resolutions when applying with traditional methods, making their impacts on ambient air and human health remain obscure. In this study, we created a systematic dataset of cooking emission factors (CEFs) and applied it with a new data source, cooking-related point of interest (POI) data, to build up highly spatial resolved cooking emission inventories from the city scale. Averaged CEFs of six particulate and gaseous species (PM, OC, EC, NMHC, OVOCs, VOCs) were 5.92 ± 6.28, 4.10 ± 5.50, 0.05 ± 0.05, 22.54 ± 20.48, 1.56 ± 1.44, and 7.94 ± 6.27 g/h normalized in every cook stove, respectively. A three-field CEF index containing activity and emission factor species was created to identify and further build a connection with cooking-related POI data. A total of 95,034 cooking point sources were extracted from Beijing, as a study city. In downtown areas, four POI types were overlapped in the central part of the city and radiated into eight distinct directions from south to north. Estimated PM/VOC emissions caused by cooking activities in Beijing were 4.81/9.85 t per day. A 3D emission map showed an extremely unbalanced emission density in the Beijing region. Emission hotspots were seen in Central Business District (CBD), Sanlitun, and Wangjing in Chaoyang District and Willow and Zhongguancun in Haidian District. PM/VOC emissions could be as high as 16.6/42.0 kg/d in the searching radius of 2 km. For PM, the total emissions were 417.4, 389.0, 466.9, and 443.0 t between Q1 and Q4 2019 in Beijing, respectively. The proposed methodology is transferrable to other Chinese cities for deriving enhanced commercial cooking inventories and potentially highlighting the further importance of cooking emissions on air quality and human health.