Aerosol emissions and their volatility from heating different cooking oils at multiple temperatures
Sumit Sankhyan, Kayley Zabinski, Rachel E. O’Brien, Steven Coyan, Sameer Patel, Marina E. Vance
Abstract
Heating cooking oils at high temperatures emits aerosols in the fine and ultrafine size ranges as well as a variety of volatile organic compounds that could have implications on both indoor as well as outdoor air quality.
Topics & Concepts
Volatility (finance)Environmental scienceAerosolAir quality indexCooking oilEnvironmental chemistryUltrafine particleMeteorologyMaterials scienceChemistryBusinessNanotechnologyGeographyOrganic chemistryCatalysisBiodieselFinanceAtmospheric chemistry and aerosolsAir Quality and Health ImpactsAir Quality Monitoring and Forecasting