Cooking Organic Aerosol (COA): Characterization, Variability, and Simulation
A special issue of Atmosphere (ISSN 2073-4433). This special issue belongs to the section "Aerosols".
Deadline for manuscript submissions: closed (1 August 2022) | Viewed by 2053
Special Issue Editors
Interests: organic aerosols; WRF-Chem; black carbon; biomass burning; ozone
Interests: PM; POPs; source apportionment; health risk assessment
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cooking is an important source of organic aerosols (OA). In recent decades, many studies have reported that cooking OA (COA) is an important component of OA worldwide, and the contribution of COA to OA ranged from 10% to 30%. Cooking emits primary OA and volatile organic compounds (VOCs), and they can be oxidized in the atmosphere to form secondary OA. The COA characteristics, emission rates, and the ability for forming SOA show large variability for different cooking oils or different cooking processes.
This Special Issue aims to present the most recent and outstanding results on COA. Topics of interest for this Special Issue cover different aspects of COA, including, but are not limited to:
- characterization and variability of COA by ambient measurement worldwide;
- chamber studies for COA properties;
- emission rates of COA for different cooking processes;
- model simulations of COA.
Dr. Li Xing
Dr. Jingzhi Wang
Guest Editors
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Keywords
- cooking organic aerosols
- emissions
- volatile organic compounds
- model simulations
- cooking oils
- secondary organic aerosols
