Emission Characteristics of Air Pollutants from Meat Charbroiling

Emission Characteristics and Control Device Effectiveness of Particulate Matters and Particulate-phase PAHs from Urban Charbroiling Restaurants: A Field Test

“…The overall average emission rate of PM 2.5 relative to PM 10 for the 5 test restaurants was 0.98, which indicated that most of the particulate matter formed from charbroiling fine dust was smaller than 2.5 µm. This value was slightly higher than other reported values such as 0.95 for pork roasting, 0.88-0.97 for various meats and 0.77 to 0.98 for pork and beef (Park et al, 2015;Heo et al, 2016). Most of the total particulate matter (TMP), 93-98%, belonged to PM 2.5 .…”

“…Incomplete combustion from the conversion of 22.6 (0.5-37.9) 22.8 (0.6-60.8) 0.98 0.97 fat-forming elements in the meat to oily phases at high temperatures over charcoal generated a large amount of smoke. The concentration of particulate matter was highly related to meat type, grilling amount, fat content and seasonings added (Park et al, 2015;Heo et al, 2016). On the other hand, the average emission factors (EFs) of PMs and PAHs for on-site cooking at five restaurants were evaluated and are summarized in Table 5.…”

“…Nevertheless, since there are no legal standards or regulations to control charbroiling flue gas from restaurants in Korea, some local governments such as Gyeonggi-do have initiated investigation of field conditions and financing to support procurement of cleaning devices. Studies on fine particle charbroil exhaust have been carried out on a lab scale using chambers, and emission coefficients of PAHs and particulate matters have been evaluated depending on meat type and grilling method (Lee et al, 2009;Park et al, 2009;Bong et al, 2010;Kang et al, 2014;Park et al, 2015).…”