Science and Technology
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Science and Technology
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Aerosol pollutants from cooking may last longer in the atmosphere - new study


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  New insights into the behaviour of aerosols from cooking emissions and sea spray reveal that particles may take up more water than previously thought.

A new study from the University of Birmingham has revealed that aerosol pollutants emitted from cooking, particularly from high-temperature cooking methods like stir-frying, can remain in the atmosphere longer than previously thought. These aerosols, which include organic compounds from cooking oils and fats, undergo chemical transformations that make them less reactive, thus extending their atmospheric lifetime. This persistence could have implications for air quality and climate change, as these particles can contribute to the formation of secondary organic aerosols (SOAs) which affect cloud formation and atmospheric chemistry. The research suggests that current models might underestimate the impact of cooking emissions on air quality, highlighting the need for updated environmental policies and further studies to better understand and mitigate these effects.

Read the Full birmingham.ac.uk Article at:
[ https://www.birmingham.ac.uk/news/2024/aerosol-pollutants-from-cooking-may-last-longer-in-the-atmosphere-new-study ]

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