|Address:||G5703, 5/F, Yeung Kin Man Academic Building (YEUNG),
City University of Hong Kong,
Tat Chee Avenue, Kowloon, Hong Kong SAR
Department of Chemical Engineering and Applied Chemistry
University of Toronto
Organizer: School of Energy and Environment
City University of Hong Kong
Food cooking contributes a major fraction of urban particulate matter. In particular, the organic emissions from food cooking are complex and poorly understood. In this work we characterize the intermediate and semi-volatile organic emissions from heated cooking oil. We conduct oxidation experiments using an oxidation flow reactor to investigate the changes in volatility and phase state of the particles. Upon heterogenous oxidation, volatile organic acids are produced but the evaporation rates of organic compounds are reduced, leading to an apparent increase in volatility. Intermediate volatility organic compounds include volatile aldehydes, and are identified to be important contributors to secondary organic aerosol formation upon gas-phase oxidation. The oxidative properties of food cooking particles are measured using the dithiothreitol assay to assess the biological effects of exposure to food cooking particles. Our measurements of volatility distribution and chemical composition leads to greater understanding of the fate and impacts of food cooking emissions in urban areas.
Dr. Arthur Chan is an Assistant Professor in Department of Chemical Engineering and Applied Chemistry at University of Toronto. He obtained his BS in Chemical and Biomolecular Engineering at University of Pennsylvania in 2005, and PhD in Chemical Engineering at California Institute of Technology in 2010. After 2 years of postdoctoral work at University of California, Berkeley, he joined U of T in 2013 as an assistant professor. His group studies the chemistry and health effects of air pollution, including laboratory and field work on sources and mechanisms of particulate matter.