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

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dc.contributor.author Torkmahalleh, Mehdi Amouei
dc.contributor.author Gorjinezhad, Soudabeh
dc.contributor.author Keles, Melek
dc.contributor.author Unluevcek, Hediye Sumru
dc.contributor.author Azgin, Cansu
dc.contributor.author Cihan, Elif
dc.contributor.author Tanis, Berfin
dc.contributor.author Soy, Nurseli
dc.contributor.author Ozaslan, Nergis
dc.contributor.author Ozturk, Fatma
dc.contributor.author Hopke, Philip K.
dc.creator Mehdi Amouei, Torkmahalleh
dc.date.accessioned 2017-12-22T05:43:13Z
dc.date.available 2017-12-22T05:43:13Z
dc.date.issued 2017-01-01
dc.identifier DOI:10.1016/j.jaerosci.2016.10.011
dc.identifier.citation Mehdi Amouei Torkmahalleh, Soudabeh Gorjinezhad, Melek Keles, Hediye Sumru Unluevcek, Cansu Azgin, Elif Cihan, Berfin Tanis, Nurseli Soy, Nergis Ozaslan, Fatma Ozturk, Philip K. Hopke, A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat, In Journal of Aerosol Science, Volume 103, 2017, Pages 132-140 en_US
dc.identifier.issn 00218502
dc.identifier.uri https://www.sciencedirect.com/science/article/pii/S0021850216303500
dc.identifier.uri http://nur.nu.edu.kz/handle/123456789/3029
dc.description.abstract 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. en_US
dc.language.iso en en_US
dc.publisher A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat en_US
dc.relation.ispartof Journal of Aerosol Science
dc.subject Grilling en_US
dc.subject Beef meat en_US
dc.subject PM en_US
dc.subject OC/EC en_US
dc.subject Metal en_US
dc.subject Emission rate en_US
dc.title A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat en_US
dc.type Article en_US
dc.rights.license © 2016 Elsevier Ltd. All rights reserved.
elsevier.identifier.doi 10.1016/j.jaerosci.2016.10.011
elsevier.identifier.eid 1-s2.0-S0021850216303500
elsevier.identifier.pii S0021-8502(16)30350-0
elsevier.identifier.scopusid 84994888147
elsevier.volume 103
elsevier.coverdate 2017-01-01
elsevier.coverdisplaydate January 2017
elsevier.startingpage 132
elsevier.endingpage 140
elsevier.openaccess 0
elsevier.openaccessarticle false
elsevier.openarchivearticle false
elsevier.teaser 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...
elsevier.aggregationtype Journal
workflow.import.source science


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