Li, Yuanju Wu, Aihua Wu, Yuandong Xu, Jie Zhao, Ziwei Tong, Mengxue Shengji, Luan Morphological characterization and chemical composition of PM<sub>2.5</sub> and PM<sub>10</sub> collected from four typical Chinese restaurants <p>It is widely known that cooking contributes particulate matter (PM) to outdoor and indoor air. To research the morphology and chemical composition of PM<sub>10</sub> and PM<sub>2.5</sub> in cooking fumes, four Chinese restaurants with distinct cooking styles were sampled. A Zeiss Merlin Compact (FE-SEM) with EDS system was used to determine the morphology and chemical composition of individual PM. The results show six types of particles with different morphologies: rectangular, flocculent, flat, irregular, spheroidal and spherical, and they are primarily Ca-rich, C-rich, and Si-rich particles. The most abundant PM was Ca-rich particles with rectangular shape, thus, Chinese style cooking may be an important source of rectangular Ca-S particles The amount of these particles was affected by the cooking style and method: water-based cooking methods emitted more rectangular Ca-S particles, C-rich particles with spherical shapes were abundant in cooking fumes from oil-based cooking methods, and the spheroidal particles in cooking fumes are closely associated with roasting.</p> <p>Copyright © 2019 American Association for Aerosol Research</p> chemical composition;water-based cooking methods;EDS;Chinese restaurants;Zeiss Merlin Compact;FE-SEM;PM 2.5;Ca-S particles;cooking fumes;PM 10;Chinese style cooking 2019-07-30
    https://tandf.figshare.com/articles/journal_contribution/Morphological_characterization_and_chemical_composition_of_PM_sub_2_5_sub_and_PM_sub_10_sub_collected_from_four_typical_Chinese_restaurants_/8945147
10.6084/m9.figshare.8945147.v2