Polycyclic aromatic hydrocarbon (PAH) emissions from charcoal grilling

Dyremark, Anders; Westerholm, Roger; Övervik, Eva; Gustavsson, Jan-Åke

doi:10.1016/1352-2310(94)00357-q

Cited by 49 publications

(34 citation statements)

References 18 publications

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“…Although grilling meats like hamburgers or sausages is not likely to contribute a major fraction of the total PAH emissions to the atmospheric environment, studies have shown that local PAH levels are approximately 1000 times higher when charcoal grilling of meats occurs relative ofPAH levels found in heavy road traffic (Dyremark, 1995). This high local level of total PAH emissions from meat cooking operations is most likely due to liquid grease droplets falling into the gas flame or onto heated charcoal briquettes.…”

Section: Introductionmentioning

confidence: 97%

“…Stationary sources such as residential heating (e.g., wood-stoves or fireplaces and coal furnaces) (DeAngelis, 1980;Harkov, 1985;Daisey, 1986;, meat cooking operations (Doremire, 1979;Rogge, 1991;Dyremark, 1995), open burning (Freeman, 1990), tobacco smoke (National Research Council 1986;Mitra, 1995), coal-fired power plants (Bjorseth, 1985;Daisey, 1986), and coke ovens (Bjorseth, 1978; are known contributors of PAH emissions as well. Quantitative data has been generally lacking for PAH emissions from aircraft, ships, heavy equipment machinery (e.g., bulldozers), farm equipment machinery (e.g., tractors), and two stroke engines such as motorcycles, outboard motor powered boats, snowmobiles, and lawnmowers.…”

Section: Introductionmentioning

confidence: 99%

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Aromatic and Polycyclic Aromatic Hydrocarbon Formation in a Premixed Propane Flame

Marinov

Castaldi

Melius

et al. 1997

Combustion Science and Technology

165

118

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Experimental and detailed chemical kinetic modeling has been performed to investigate aromatic and polycyclic aromatic hydrocarbon (PAH) formation pathways in a premixed, rich, sooting, propane-oxygen-argon burner stabilized flame. An atmospheric pressure, laminar flat flame operated at an equivalence ratio of2.6 was used to acquire experimental data for model validation. Gas composition analysis was conducted by an on-line gas chromatograph/mass spectrometer (GC/MS) technique. Measurements were made in the main reaction and post-reaction zones for a number of low molecular weight species, aliphatics, aromatics, and polycyclic aromatic hydrocarbons (PAHs) ranging from two to five-fused aromatic rings.Reaction flux and sensitivity analysis were used to help identify the important reaction sequences leading to aromatic and PAH growth and destruction in the propane flame. Benzene formation was shown to be dominated by the propargyl recombination reaction. A secondary benzene formation pathway occurred from the reaction sequence of allyl plus propargylleading to fulvenc and H-atoms whereupon the fulvene is converted to benzene by H-atom catalysis.Large negative sensitivity coefficients were calculated for the H,CCCH + H-CJH, + H, reaction in the propargyl, benzene, and naphthalene sensitivity analysis study. This result implicates propargyl consumption by H-atoms as an important reaction step that limits aromatic and PAH growth.Naphthalene formation through the reaction step of cyclopentadienyl self-combination and phenanthrene formation from indenyl and cyclopentadienyl combination were shown to be plausible global reaction steps for PAH production.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Aromatic and Polycyclic Aromatic Hydrocarbon Formation in a Premixed Propane Flame

Marinov

Castaldi

Melius

et al. 1997

Combustion Science and Technology

165

118

View full text Add to dashboard Cite

show abstract

“…Since charcoal burning may produce a large quantity of PAHs, using charcoal as a fuel source to broil food should make a significant contribution to PAH concentrations of city air. The emission of PAHs in Sweden originating from charcoal grilling, for the period of June-August, was estimated to be approximately 2 kg (Dyremark et al, 1995). However, due to the inconvenience involved with sampling and the limitation of analysis, the personal exposures to charcoal broiling are less reported.…”

Section: Introductionmentioning

confidence: 99%

Exposure to carcinogenic PAHs for the vendors of broiled food

Chang

Chien

Chiang

et al. 2005

J Expo Sci Environ Epidemiol

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Three types of popular vendors, including meat and non-meat food (e.g, fishballs), vendor group (I), rice sausage sandwiches vendor group (II), and roasted corn on-the-cob vendor group (III), from the night markets of Taiwan were chosen for this research. The average concentrations of carcinogenic polycyclic aromatic hydrocarbons (car-PAHs) were 2445 ng/m 3 for vendor (II), 2276 ng/m 3 for vendor (II), and 133 ng/m 3 for vendor (III). Vendors groups (I) and (II) had exposure levels of Benzo(a)pyrene (BaP)-equivalent doses (BaP eq ) approximately 16 and 13 times higher than those for vendor group (III). The daily exposure doses of BaP eq in working duration for vendor group (II) and (II) were 2.80 and 2.28 mg/day, respectively. The employees of five offices on campus were chosen as a control group. The daily exposure doses of BaP eq during working hours for vendor group (II) and (II) were about 22 times and 18 times, respectively, higher than those for control group. This exposure dose for vendors group (III) (0.18 mg/day) was comparable with the dose for control group (0.13 mg/day). The whole-day exposure doses of t-PAHs, car-PAHs, BaP, and BaP eq for vendor groups (I) and (II) were very close to those during daily working hours. However, the daily exposure doses of BaP eq during working hours for vendor group (III) occurred only in a proportion of 62% of the whole-day exposure doses.

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“…Additional PAHs may be generated during the cooking process. The emission of PAHs in Sweden originating from charcoal grilling, for the period of June-August, was estimated to be approximately 2 kg (Dyremark et al, 1995). Rogge et al (1991) further showed that 10 PAHs could be obtained in smoke emitted from the charbroiling of meat using a natural gas flame.…”

Section: Introductionmentioning

confidence: 99%

Exposure to carcinogenic PAHs for the vendors of broiled food

Chang¹,

Chien²,

Chiang³

et al. 2005

J Expos Sci Environ Epidemiol

View full text Add to dashboard Cite

Three types of popular vendors, including meat and non-meat food (e.g, fishballs), vendor group (I), rice sausage sandwiches vendor group (II), and roasted corn on-the-cob vendor group (III), from the night markets of Taiwan were chosen for this research. The average concentrations of carcinogenic polycyclic aromatic hydrocarbons (car-PAHs) were 2445 ng/m3 for vendor (II), 2276 ng/m3 for vendor (II), and 133 ng/m3 for vendor (III). Vendors groups (I) and (II) had exposure levels of Benzo(a)pyrene (BaP)-equivalent doses (BaPeq) approximately 16 and 13 times higher than those for vendor group (III). The daily exposure doses of BaPeq in working duration for vendor group (II) and (II) were 2.80 and 2.28 microg/day, respectively. The employees of five offices on campus were chosen as a control group. The daily exposure doses of BaPeq during working hours for vendor group (II) and (II) were about 22 times and 18 times, respectively, higher than those for control group. This exposure dose for vendors group (III) (0.18 microg/day) was comparable with the dose for control group (0.13 microg/day). The whole-day exposure doses of t-PAHs, car-PAHs, BaP, and BaPeq for vendor groups (I) and (II) were very close to those during daily working hours. However, the daily exposure doses of BaPeq during working hours for vendor group (III) occurred only in a proportion of 62% of the whole-day exposure doses.

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Polycyclic aromatic hydrocarbon (PAH) emissions from charcoal grilling

Cited by 49 publications

References 18 publications

Aromatic and Polycyclic Aromatic Hydrocarbon Formation in a Premixed Propane Flame

Aromatic and Polycyclic Aromatic Hydrocarbon Formation in a Premixed Propane Flame

Exposure to carcinogenic PAHs for the vendors of broiled food

Exposure to carcinogenic PAHs for the vendors of broiled food

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