Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants
In order to explore the potent role of meat cooking processes as the emission sources of particulate matter (PM), emission rates and the associated removal efficiency by precipitators were estimated based on the on-site measurements made at five under-fired charbroiling (UFC) restaurants. The emissi...
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| Format: | Article |
| Language: | English |
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Wiley
2011-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1100/tsw.2011.103 |
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| author | Jun-Bok Lee Ki-Hyun Kim Heung-Joo Kim Seog-Ju Cho Kweon Jung Shin-Do Kim |
| author_facet | Jun-Bok Lee Ki-Hyun Kim Heung-Joo Kim Seog-Ju Cho Kweon Jung Shin-Do Kim |
| author_sort | Jun-Bok Lee |
| collection | DOAJ |
| description | In order to explore the potent role of meat cooking processes as the emission sources of particulate matter (PM), emission rates and the associated removal efficiency by precipitators were estimated based on the on-site measurements made at five under-fired charbroiling (UFC) restaurants. The emission patterns of PM for these five restaurants were compared after having been sorted into the main meat types used for cooking: beef (B), chicken (C), intestines (I), and pork (P: two sites). The mass concentrations (μg m-3) of three PM fractions (PM2.5/PM10/TSP) measured from these restaurants were 15,510/15,701/17,175 (C); 8,525/10,760/12,676 (B); 11,027/13,249/13,488 (P); and 22,409/22,412/22,414 (I). Emission factors (g kg-1) for those PM fractions were also estimated as 3.23/4.08/4.80 (B), 3.07/3.82/3.87 (P), 8.12/8.22/8.99 (C), and 6.59/6.59/6.59 (I). If the annual emission rate of PM10 is extrapolated by combining its emission factor, population, activity factor, etc., it is estimated as 500 ton year-1, which corresponds to 2.4% of the PM10 budget in Seoul, Korea. Removal efficiencies of PM10 via precipitators, such as an electrostatic precipitator (ESP), bag filter (BF), and the combination system (ESP + catalyst), installed in those UFC restaurants ranged between 54.76 and 98.98%. The removal efficiency of PM by this control system was the least effective for particles with <0.4 μm, although those in the range of 0.4–10 μm were the most effective. |
| format | Article |
| id | doaj-art-36328b2f5f5e42a5ab17ab5e665b9f0a |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2011-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-36328b2f5f5e42a5ab17ab5e665b9f0a2025-02-03T01:12:03ZengWileyThe Scientific World Journal1537-744X2011-01-01111077108810.1100/tsw.2011.103Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling RestaurantsJun-Bok Lee0Ki-Hyun Kim1Heung-Joo Kim2Seog-Ju Cho3Kweon Jung4Shin-Do Kim5Department of Environmental Engineering, University of Seoul, Seoul, Republic of KoreaDepartment of Environment and Energy, Sejong University, Seoul, Republic of KoreaSeoul Metropolitan Government Institute of Public Health and Environment, Seoul, Republic of KoreaSeoul Metropolitan Government Institute of Public Health and Environment, Seoul, Republic of KoreaSeoul Metropolitan Government Institute of Public Health and Environment, Seoul, Republic of KoreaDepartment of Environmental Engineering, University of Seoul, Seoul, Republic of KoreaIn order to explore the potent role of meat cooking processes as the emission sources of particulate matter (PM), emission rates and the associated removal efficiency by precipitators were estimated based on the on-site measurements made at five under-fired charbroiling (UFC) restaurants. The emission patterns of PM for these five restaurants were compared after having been sorted into the main meat types used for cooking: beef (B), chicken (C), intestines (I), and pork (P: two sites). The mass concentrations (μg m-3) of three PM fractions (PM2.5/PM10/TSP) measured from these restaurants were 15,510/15,701/17,175 (C); 8,525/10,760/12,676 (B); 11,027/13,249/13,488 (P); and 22,409/22,412/22,414 (I). Emission factors (g kg-1) for those PM fractions were also estimated as 3.23/4.08/4.80 (B), 3.07/3.82/3.87 (P), 8.12/8.22/8.99 (C), and 6.59/6.59/6.59 (I). If the annual emission rate of PM10 is extrapolated by combining its emission factor, population, activity factor, etc., it is estimated as 500 ton year-1, which corresponds to 2.4% of the PM10 budget in Seoul, Korea. Removal efficiencies of PM10 via precipitators, such as an electrostatic precipitator (ESP), bag filter (BF), and the combination system (ESP + catalyst), installed in those UFC restaurants ranged between 54.76 and 98.98%. The removal efficiency of PM by this control system was the least effective for particles with <0.4 μm, although those in the range of 0.4–10 μm were the most effective.http://dx.doi.org/10.1100/tsw.2011.103 |
| spellingShingle | Jun-Bok Lee Ki-Hyun Kim Heung-Joo Kim Seog-Ju Cho Kweon Jung Shin-Do Kim Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants The Scientific World Journal |
| title | Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants |
| title_full | Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants |
| title_fullStr | Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants |
| title_full_unstemmed | Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants |
| title_short | Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants |
| title_sort | emission rate of particulate matter and its removal efficiency by precipitators in under fired charbroiling restaurants |
| url | http://dx.doi.org/10.1100/tsw.2011.103 |
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