Barbecue charcoal combustion as a potential source of aromatic volatile organic compounds and carbonyls

Kabir, Ehsanul; Kim, Ki‐Hyun; Ahn, Ji Won; Hong, One Feel; Sohn, Jong Ryeul

doi:10.1016/j.jhazmat.2009.09.079

Cited by 77 publications

(38 citation statements)

References 37 publications

(35 reference statements)

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“…This group is characterized by having a high yield in charcoal and high contents of volatile materials and hydrogen. The yield in charcoal and the content of hydrogen are good parameters to qualify charcoal, but the content of volatile materials presents the opposite behavior, since high quantities of toxic substances are released during the combustion of charcoal (KABIR et al, 2010;SPARREVIK et al, 2015).…”

Section: Elemental Chemical Analysis and Heating Valuementioning

confidence: 99%

Effect of Extractives and Carbonization Temperature on Energy Characteristics of Wood Waste in Amazon Rainforest

Moulin

Nobre

Castro

et al. 2017

CERNE

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ABSTRACT:The objective of this study was to evaluate the effect of extractives soluble in hot water, besides final carbonization temperatures, on the gravimetric yield and properties of charcoal for waste of three native forest species from the Amazon region. Waste cuttings of Ipé, Grapia and Maçaranduba species, from the machine processing for joinery of a company in the State of Pará, were used. Carbonization was carried out in an adapted electric furnace with a heating rate of 1.67°C min -1 and final temperatures of 500, 600 and 700°C. The waste was carbonized fresh after extraction in hot water to remove extractives. Gravimetric yields were analyzed, as well as chemical features and high heating value. In the evaluation of the experiment, arranged in a factorial scheme with three factors (species x temperature x material with and without extraction), and Principal Component Analysis used too. The presence of extractives (soluble in hot water) from wood waste had little influence on the gravimetric yield and immediate chemical composition of charcoal; however, it showed a greater high heating value and lower contents of hydrogen and nitrogen. The increase in the final carbonization temperature reduced the gravimetric yield in charcoal, the content of volatile materials and hydrogen, with a higher content of fixed carbon, carbon and high heating value. The treatments with the best energy characteristics were obtained from Ipé and Maçaranduba charcoals with extractives produced at 600°C, in addition to Ipê and Maçaranduba charcoals with and without extractives obtained at 700°C. EFEITO DOS EXTRATIVOS E TEMPERATURA DE CARBONIZAÇÃO NAS CARACTERÍSTICAS ENERGÉTICAS DE RESÍDUOS MADEIREIROS DA AMAZÔNIARESUMO: O objetivo foi avaliar o efeito dos extrativos solúveis em água quente e temperatura final de carbonização no rendimento gravimétrico e propriedades do carvão vegetal em resíduos de três espécies florestais nativas, provenientes da região amazônica. Foram utilizados resíduos de aparas das espécies de ipê, garapa e maçaranduba, provenientes do processamento de usinagem da marcenaria de uma empresa do estado do Pará. As carbonizações foram realizadas em forno elétrico adaptado utilizando uma taxa de aquecimento de 1,67°C min -1 e temperaturas finais de 500, 600 e 700ºC. Os resíduos foram carbonizados in natura e após extração em água quente para remoção dos extrativos. Foram analisados os rendimentos gravimétricos, as análises químicas e o poder calorífico superior. A presença de extrativos solúveis em água quente dos resíduos das madeiras pouco influenciaram no rendimento gravimétrico e na composição química imediata do carvão vegetal, contudo apresentou maior poder calorífico superior, menor teor de hidrogênio e nitrogênio. O aumento da temperatura final de carbonização reduziu o rendimento gravimétrico em carvão vegetal, o teor de materiais voláteis e de hidrogênio, havendo aumento do teor de carbono fixo, teor de carbono e poder calorífico superior. Os tratamentos com as melhores características energéticas fo...

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Section: Elemental Chemical Analysis and Heating Valuementioning

confidence: 99%

Effect of Extractives and Carbonization Temperature on Energy Characteristics of Wood Waste in Amazon Rainforest

Moulin

Nobre

Castro

et al. 2017

CERNE

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“…Liquefied petroleum gas (LPG), being the cleanest fuel, has lesser contribution to air pollution but may be an important contributor to carbon dioxide. In another study, a VOC like toluene was the found to be the most abundant in charcoal emissions during cooking and carbonyls like formaldehyde and acetaldehyde were found in substantial amounts (Kabir et al 2010). Fuels like coal, wood, crop residues are appreciably more polluting per meal than liquid and gaseous fuels.…”

Section: Introductionmentioning

confidence: 98%

Emissions of greenhouse and non-greenhouse air pollutants from fuel combustion in restaurant industry

Majumdar

Chintada

Sahu

et al. 2013

Int. J. Environ. Sci. Technol.

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Information on emissions from restaurant industry is limited in scientific literature. Emission inventory of greenhouse and non-greenhouse air pollutants from restaurant industry was prepared for two Class 1 Indian cities, viz. Nagpur and Raipur for 2010. Emissions were estimated from a primary database on type and amount of cooking fuel combusted in restaurant industry in the selected cities. Liquefied petroleum gas, charcoal, wood, coal, diesel and candy coal are used in this industry, first three being the major ones. Carbon dioxide emission was highest in both cities and liquefied petroleum gas, charcoal and wood were the major contributors to emissions. Total annual emissions of greenhouse gases, viz. carbon dioxide, methane and nitrous oxide were estimated to be 19,251, 27 and 1 Mg year -1 in Nagpur and 21,207, 34 and 1 Mg year -1 in Raipur, whereas total annual emissions of non-methane hydrocarbon (NMHC), carbon monoxide, total suspended particulate (TSP), sulphur dioxide, nitrogen oxides and black carbon (BC) were 96, 959, 31, 12, 19, 3 Mg year -1 and 87, 1141, 78, 37, 28, 6 Mg year -1 in Nagpur and Raipur, respectively, from all the fuels used in restaurant industry. Considering the huge growth of Indian restaurant industry in the last decade and the predicted growth in future, emissions from this industry is assumed to grow and will play a major role in governing regional and national emissions in India.

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“…Gaseous species could also react to form particulates through gas-to-particle transformations. 10 Few studies have been published that characterize airborne species emitted from braais to determine the associated pollution 11 and impacts on climate change. Therefore, in this paper, a comprehensive analysis of atmospheric species within a plume originating from a typical South African braai is presented.…”

Section: Introductionmentioning

confidence: 99%

Plume characterization of a typical South African braai

Venter¹,

Jaars²,

Booyens³

et al. 2015

S.Afr.j.chem.

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To braai is part of the South African heritage that transcends ethnic barriers and socio-economic groups. In this paper, a comprehensive analysis of atmospheric gaseous and aerosol species within a plume originating from a typical South African braai is presented. Braai experiments were conducted at Welgegund -a comprehensively equipped regional background atmospheric air quality and climate change monitoring station.

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Barbecue charcoal combustion as a potential source of aromatic volatile organic compounds and carbonyls

Cited by 77 publications

References 37 publications

Effect of Extractives and Carbonization Temperature on Energy Characteristics of Wood Waste in Amazon Rainforest

Effect of Extractives and Carbonization Temperature on Energy Characteristics of Wood Waste in Amazon Rainforest

Emissions of greenhouse and non-greenhouse air pollutants from fuel combustion in restaurant industry

Plume characterization of a typical South African braai

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