AAAR 36th Annual Conference October 16 - October 20, 2017 Raleigh Convention Center Raleigh, North Carolina, USA
Abstract View
A Controlled Study to Estimate PM Mass and Number Emission Rates during Grilling
MEHDI AMOUEI TORKMAHALLEH, Saltanat Ospanova, Nurbay Shynggys, Zhanakhmet Gulaina, Chemical and Aerosol Research Team, Nazarbayev University
Abstract Number: 666 Working Group: Indoor Aerosols
Abstract Studies have shown that several factors such as type of stoves, the cooking additives, meat, oils and pans contribute to the production of PM and UFP. Reductions in the total number and PM2.5 emission from heated oils in the presence of table salt were reported which could be due to the saltation effects reducing the vapor pressure of the organic constitutes of the oil over its surface area. In addition to the cooking oils, it is also important to investigate the influence of the table salt on PM emissions from heated meat during grilling. However, the effect of the table salt on grilling emissions has not been yet investigated. Recent studies hypothesized that indoor SVOCs adsorbs on the surface of electric burners or pans, and are released to the air in the form of particulate matter during cooking. The current study investigates the PM and UFP emission rates from grilled beef meat excluding the particles from heated pan and burner. Additionally, the impact of table salt on grilling emission rate is investigated. An electric burner and a ceramic pan were heated constantly for several hours until PM emission reached the background level. Then, meat or salty meat was placed in the pan and grilled to estimate emission rates solely from the meat. UFPs were measured using a CPC 3007, TSI. PM1, PM2.5, PM4 and PM10 concentrations were simultaneously measured using a DustTrak DRX, TSI. A low cost monitor, Dylos, was also operated to compare its reliability against those reference instruments. While we are processing the results, so far, the average particle number emission rates for grilling pure meat (N=5) and Salty meat (N=4) were estimated to be 5.64e13 and 3.13e13 particle/h, respectively, suggesting a slight emission rate reduction due to the presence of salt.