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

Simple item page
dc.contributor.authorTorkmahalleh, Mehdi Amouei
dc.contributor.authorGorjinezhad, Soudabeh
dc.contributor.authorKeles, Melek
dc.contributor.authorUnluevcek, Hediye Sumru
dc.contributor.authorAzgin, Cansu
dc.contributor.authorCihan, Elif
dc.contributor.authorTanis, Berfin
dc.contributor.authorSoy, Nurseli
dc.contributor.authorOzaslan, Nergis
dc.contributor.authorOzturk, Fatma
dc.contributor.authorHopke, Philip K.
dc.creatorMehdi Amouei, Torkmahalleh
dc.date.accessioned2017-12-22T05:43:13Z
dc.date.available2017-12-22T05:43:13Z
dc.date.issued2017-01-01
dc.description.abstractAbstract 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.identifierDOI:10.1016/j.jaerosci.2016.10.011
dc.identifier.citationMehdi 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 132-140en_US
dc.identifier.issn00218502
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0021850216303500
dc.identifier.urihttp://nur.nu.edu.kz/handle/123456789/3029
dc.language.isoenen_US
dc.publisherA controlled study for the characterization of PM2.5 emitted during grilling ground beef meaten_US
dc.relation.ispartofJournal of Aerosol Science
dc.rights.license© 2016 Elsevier Ltd. All rights reserved.
dc.subjectGrillingen_US
dc.subjectBeef meaten_US
dc.subjectPMen_US
dc.subjectOC/ECen_US
dc.subjectMetalen_US
dc.subjectEmission rateen_US
dc.titleA controlled study for the characterization of PM2.5 emitted during grilling ground beef meaten_US
dc.typeArticleen_US
elsevier.aggregationtypeJournal
elsevier.coverdate2017-01-01
elsevier.coverdisplaydateJanuary 2017
elsevier.endingpage140
elsevier.identifier.doi10.1016/j.jaerosci.2016.10.011
elsevier.identifier.eid1-s2.0-S0021850216303500
elsevier.identifier.piiS0021-8502(16)30350-0
elsevier.identifier.scopusid84994888147
elsevier.openaccess0
elsevier.openaccessarticlefalse
elsevier.openarchivearticlefalse
elsevier.startingpage132
elsevier.teaserExperiments 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.volume103
workflow.import.sourcescience

Files

Collections

Articles