Emission characteristics of particulate matter, odors, and volatile organic compounds from the grilling of pork

Lee, Yun Yeong; Park, Hyungjoo; Seo, Yoonjoo; Yun, Jeonghee; Kwon, Jihyun; Park, Kyung Won; Han, Sang Beom; Oh, Kyung Chel; Jeon, Jun Min; Cho, Kyung-Suk

doi:10.1016/j.envres.2020.109162

Cited by 22 publications

(6 citation statements)

References 43 publications

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“…Poor households rely more on solid fuels for cooking, hence posing high exposure risks to underprivileged women and children. Yet, the emissions from cooking activities originate not only from the fuel combustion itself but also from the food being cooked, such as fumes from meat grilling [54]. Different cooking methods also generate different amounts of PM 2.5 .…”

Section: Asian-style Cooking and Street Cookingmentioning

confidence: 99%

Research Priorities of Applying Low-Cost PM2.5 Sensors in Southeast Asian Countries

Lung

Hiền

Cambaliza

et al. 2022

IJERPH

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The low-cost and easy-to-use nature of rapidly developed PM2.5 sensors provide an opportunity to bring breakthroughs in PM2.5 research to resource-limited countries in Southeast Asia (SEA). This review provides an evaluation of the currently available literature and identifies research priorities in applying low-cost sensors (LCS) in PM2.5 environmental and health research in SEA. The research priority is an outcome of a series of participatory workshops under the umbrella of the International Global Atmospheric Chemistry Project–Monsoon Asia and Oceania Networking Group (IGAC–MANGO). A literature review and research prioritization are conducted with a transdisciplinary perspective of providing useful scientific evidence in assisting authorities in formulating targeted strategies to reduce severe PM2.5 pollution and health risks in this region. The PM2.5 research gaps that could be filled by LCS application are identified in five categories: source evaluation, especially for the distinctive sources in the SEA countries; hot spot investigation; peak exposure assessment; exposure–health evaluation on acute health impacts; and short-term standards. The affordability of LCS, methodology transferability, international collaboration, and stakeholder engagement are keys to success in such transdisciplinary PM2.5 research. Unique contributions to the international science community and challenges with LCS application in PM2.5 research in SEA are also discussed.

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Section: Asian-style Cooking and Street Cookingmentioning

confidence: 99%

Research Priorities of Applying Low-Cost PM2.5 Sensors in Southeast Asian Countries

Lung

Hiền

Cambaliza

et al. 2022

IJERPH

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“…The PM mass concentration and size distribution emitted from the grilled meat were analyzed using the light-scattering method [ 24 ]. The whole processing time of grilling was 420 s. The PM mass concentration, the size distribution of PM less than 1.0 μm (PM 1.0 ), PM less than 2.5 μm (PM 2.5 ), PM less than 4.0 μm (PM 4.0 ), PM less than 10.0 μm (PM 10 ), and total concentration were measured using a DustTrak Aerosol Monitor (8533, TSI, St.Paul, MN, USA) equipped with an electrostatic prevention hose.…”

Section: Methodsmentioning

confidence: 99%

Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat

Liu

Wei

et al. 2022

Foods

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Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes emissions, such as volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds, in meat grilling have not been studied. The impact of four additives, including white pepper, salt, garlic powder, and compound marinade, on the emission characteristics of cooking fumes from the grilling meat was investigated. The concentrations of VOCs and carbonyl compounds in the cooking fumes were analyzed by TD-GC/MS and HPLC, respectively. The PM emission characteristics (mass concentration and size distribution) were measured by DustTrak DRX aerosol monitor in real-time. Results showed that the application of white pepper, salt, garlic powder, and mixed spices could significantly reduce the total particles mass concentration (TPM) emissions during meat-grilling by 65.07%, 47.86%, 32.87%, and 56.01%, respectively. The mass concentration of PM during meat-grilling reached maximum values ranging from 350 to 390 s and gradually fell at the final stages of grilling. The total concentration of 22 representative VOCs emitted from the grilling was significantly increased in grilling meat marinated with compound additives. Aromatic hydrocarbons were the predominant VOCs species, followed by ketone compounds. During the grilling process, formaldehyde, acetaldehyde, propionaldehyde, and acetone were major carbonyl compounds. The low molecular weight carbonyl compounds (C1–C3) in cooking fumes were dominant carbonyl compounds.

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“…The emission rate of particulate matter and volatile organic compounds from food preparation activities in market settings depends on the nature of what is being cooked or sold as hot foods. Roasted meats such as pork or beef emit a greater concentration of particulate matter than roasted chicken or fish [93,[95][96][97][98][99][100]. Given that fats contribute significantly to the emission of particulate matter and volatile organic compounds [100][101][102], sausages grilled on open fires emit larger and more persistent odour plumes than roasted almonds or chestnuts [103].…”

Section: Additional Factors Of Attenuationmentioning

confidence: 99%

Attenuation of Odours in the Urban Outdoor Environment: A Rapid Review and Implications for the Conduct and Interpretation of Smell Walks

Spennemann,

Parker,

Bond

2023

Environments

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The assessment and documentation of visual, auditory, and olfactory sensory experiences within urban environments is an emerging focus of research that has implications for the understanding of cultural heritage as well as community mental health. The common methodology to identify, describe, and document smells within environmental settings is smell walks, where individuals walk predefined transects, identifying and locating encountered odours and odour attributes (e.g., intensity, hedonic tone). As the locations of smell walks vary (e.g., indoor and outdoor markets, urban parks, etc.), localised environmental parameters such as airflow and temperature affect the dispersion and attenuation of the odours, influencing the results. This paper presents a rapid, systematic review of the factors that influence the attenuation of odours in the urban outdoor environment, in particular, in the context of outdoor markets. Although there is an abundance of literature on wind patterns in urban canyons discussing the influence of microtopography, this can only be applied cum grano salis to outdoor markets settings. Various avenues for future research are outlined.

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Emission characteristics of particulate matter, odors, and volatile organic compounds from the grilling of pork

Cited by 22 publications

References 43 publications

Research Priorities of Applying Low-Cost PM2.5 Sensors in Southeast Asian Countries

Research Priorities of Applying Low-Cost PM2.5 Sensors in Southeast Asian Countries

Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat

Attenuation of Odours in the Urban Outdoor Environment: A Rapid Review and Implications for the Conduct and Interpretation of Smell Walks

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