Fingerprinting and emission rates of particulate organic compounds from typical restaurants in Portugal.

The aim of this study was a detailed chemical characterisation of the particles released during the preparation of popular Portuguese dishes. PM samples were collected from the exhaust stacks on the roofs of a university canteen, a charcoal-grilled chicken restaurant and a wood-oven roasted piglet restaurant. The speciation of organic compounds was carried out by gas chromatography-mass spectrometry.

Cooking activities in a domestic kitchen: Chemical and toxicological profiling of emissions.

To obtain emission factors and cooking-related chemical signatures, a monitoring campaign was carried out in a modern kitchen where different dishes of the Latin cuisine were prepared. Particulate matter (PM, PM and PM) and total volatile organic compounds (TVOCs) were continuously measured. Passive tubes for carbonyls and a high volume PM sampler were simultaneously used.

Loadings, chemical patterns and risks of inhalable road dust particles in an Atlantic city in the north of Portugal.

Road dust resuspension has a significant contribution to the atmospheric particulate matter levels in urban areas, but loadings, emission factors, and chemical source profiles vary geographically, hampering the accuracy of emission inventories and source contribution estimates. Given the dearth of studies on the variability of road dust, in the present study, an in-situ resuspension chamber was used to collect PM samples from seven representative streets in Viana do Castelo, the northernmost coastal city in Portugal. PM samples were analysed for organic and elemental carbon by a thermo-optical technique, elemental composition by ICP-MS and ICP-AES, and organic constituents by GC-MS.