Morphological characterization and chemical composition of PM2.5 and PM10 collected from four typical Chinese restaurants
It is widely known that cooking contributes particulate matter (PM) to outdoor and indoor air. To research the morphology and chemical composition of PM10 and PM2.5 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.
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