A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat

Torkmahalleh, Mehdi Amouei; Gorjinezhad, Soudabeh; Keles, Melek; Unluevcek, Hediye Sumru; Azgin, Cansu; Cihan, Elif; Tanis, Berfin; Soy, Nurseli; Ozaslan, Nergis; Ozturk, Fatma; Hopke, Philip K.

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A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat

Torkmahalleh, Mehdi Amouei; Gorjinezhad, Soudabeh; Keles, Melek; Unluevcek, Hediye Sumru; Azgin, Cansu; Cihan, Elif; Tanis, Berfin; Soy, Nurseli; Ozaslan, Nergis; Ozturk, Fatma; Hopke, Philip K.

URI: https://www.sciencedirect.com/science/article/pii/S0021850216303500
http://nur.nu.edu.kz/handle/123456789/3029

Күні: 2017-01-01

Аннотация:

Abstract Experiments were conducted in an on-campus house at Middle East Technical University Northern Cyprus Campus during January 2015. Low fat ground beef meat was grilled using an electric stove with no mechanical or natural ventilation. Five PM size fractions ranging from 3.3µm to less than 0.43µm were investigated in this study. The total particle emission rate and flux values were found to be 4.49×101mgmin-1 and 1.45×103mgmin-1m-2, respectively. Total OC emission rate and flux values were 2.3×101mgmin-1 and 7.33×102mgmin-1m-2, respectively, and total EC emission rate and flux values were determined to be 1.19mgmin-1 and 3.85×101mgmin-1m-2, respectively. Analyses of trace metal concentrations showed that Fe (0.429mgm-3), Ti (0.270mg.m-3), Sr (0.27mgm-3), Ba (0.24mgm-3) and Li (0.23mgm-3) were the five most abundant trace elements in the PM produced during grilling ground beef. Pb, Mn, and V concentrations were found to be greater than the World Health Organization (WHO) exposure limit.

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