AAAR 32nd Annual Conference
September 30 - October 4, 2013
Oregon Convention Center
Portland, Oregon, USA
Abstract View
Particle Mass and Number Emissions, Size Distributions, and Composition from Commercial Charbroiling Operations - Are They Really Dangerous?
NICHOLAS GYSEL, Daniel Short, Poornima Dixit, Chia-Li Chen, William A. Welch, Keisha Williams, Ning Li, Akua Asa-Awuku, David R. Cocker III, Georgios Karavalakis, University of California Riverside
Abstract Number: 445 Working Group: Combustion
Abstract Commercial cooking is the leading source of PM2.5 emissions in Southern California. The South Coast Air Quality Management District (SCAQMD) projected that in 2014 and into 2023, PM2.5 emissions from cooking will surpass heavy-duty trucks and off-road vehicles. Large scale cooking has been identified to be an important contributor to organic carbon (OC) and elemental carbon (EC) in the urban environment including secondary organic aerosol formed by condensation of reaction products of gaseous organic emissions following photochemical processes.
This work attempts to gain insight into the physical, chemical, and biological nature of particle emissions from meat cooking from underfired charbroiled operations. Experiments were conducted upstream and downstream of different control technologies to determine their effect on PM emissions. Particle number emissions, particle size distributions, and black carbon concentrations were measured. Additionally, EPA Method 5 and SCAQMD Method 5.1 PM protocol methods for stationary sources were used to measure the removal efficiency of PM from the control devices and correlated with the real-time PM measurements. Chemical analysis, including EC/OC, metals, and inorganic ions was also performed on the PM samples collected upstream and downstream the control technologies. We further investigated whether PM could induce an inflammatory response in human bronchial epithelial cell line (BEAS-2B) and whether this effect is linked to the organic chemicals on these particles. BEAS-2B cells were exposed to different concentrations of water or methanol extract. Our data showed that while methanol extract induced a 30 percent cell death the water extract did not have any toxicity on BEAS-2B cells. At the same concentration, the methanol extract also increased IL-6 and IL-8 production. Taken together our results suggest that the organic chemical compounds on charbroiled-emitted PM may have a pro-inflammatory effect in the respiratory system.