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.

NUR Home
→
01.NU Schools
→
School of Engineering and Digital Sciences
→
Articles
→
View Item

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