Optical and Chemical Characterization of Aerosols Produced from Cooked Meats
Abstract
Cooking processes can release a variety compounds into the air immediately above a cooking surface. The distribution of compounds will largely depend on the type of food that is being processed and the temperatures at which the food is prepared. High temperatures release compounds from foods like meats and carry them away from the preparation surface into cooler regions where condensation into particles can occur. Aerosols formed in this manner can impact air quality, particularly in urban areas where the amount of food preparation is high. Reported here are the results of laboratory experiments designed to optically and chemically characterize aerosols derived from cooking several types of meats including ground beef, salmon, chicken, and pork both in an inert atmosphere and in synthetic air. The laboratory-generated aerosols are studied using a laminar flow cell that is configured to accommodate simultaneous optical characterization in the mid-infrared and collection of particles for subsequent chemical analysis by gas chromatography. Preliminary optical results in the visible and ultra-violet will also be presented.
- Publication:
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AGU Fall Meeting Abstracts
- Pub Date:
- December 2011
- Bibcode:
- 2011AGUFM.A21B0075N
- Keywords:
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- 0305 ATMOSPHERIC COMPOSITION AND STRUCTURE / Aerosols and particles;
- 0365 ATMOSPHERIC COMPOSITION AND STRUCTURE / Troposphere: composition and chemistry;
- 0394 ATMOSPHERIC COMPOSITION AND STRUCTURE / Instruments and techniques