Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations

Nicholas Gysel; William A Welch; Chia-Li Chen; Poornima Dixit; David R Cocker 3rd; Georgios Karavalakis

doi:10.1016/j.jes.2017.03.022

Particulate matter emissions and gaseous air toxic pollutants from commercial meat cooking operations

J Environ Sci (China). 2018 Mar:65:162-170. doi: 10.1016/j.jes.2017.03.022. Epub 2017 Mar 27.

Authors

Nicholas Gysel¹, William A Welch¹, Chia-Li Chen¹, Poornima Dixit¹, David R Cocker 3rd¹, Georgios Karavalakis²

Affiliations

¹ Department of Chemical and Environmental Engineering, University of California, Riverside, CA 92521, USA; Center for Environmental Research and Technology, University of California, Riverside, CA 92507, USA.
² Department of Chemical and Environmental Engineering, University of California, Riverside, CA 92521, USA; Center for Environmental Research and Technology, University of California, Riverside, CA 92507, USA. Electronic address: gkaraval@cert.ucr.edu.

PMID: 29548387
DOI: 10.1016/j.jes.2017.03.022

Abstract

This study assessed the effectiveness of three novel control technologies for particulate matter (PM) and volatile organic compound (VOC) removal from commercial meat cooking operations. All experiments were conducted using standardized procedures at University of California, Riverside's commercial test cooking facility. PM mass emissions collected using South Coast Air Quality Management District (SCAQMD) Method 5.1, as well as a dilution tunnel-based PM method showed statistically significantly reductions for each control technology when compared to baseline testing (i.e., without a catalyst). Overall, particle number emissions decreased with the use of control technologies, with the exception of control technology 2 (CT2), which is a grease removal technology based on boundary layer momentum transfer (BLMT) theory. Particle size distributions were unimodal with CT2 resulting in higher particle number populations at lower particle diameters. Organic carbon was the dominant PM component (>99%) for all experiments. Formaldehyde and acetaldehyde were the most abundant carbonyl compounds and showed reductions with the application of the control technologies. Some reductions in mono-aromatic VOCs were also observed with CT2 and the electrostatic precipitator (ESP) CT3 compared to the baseline testing.

Keywords: Carbonyl compounds; Charbroiled meat cooking; Particle number; Particulate emissions; VOCs.

MeSH terms

Air Pollutants / analysis*
Environmental Monitoring*
Food Industry*
Meat*
Particulate Matter / analysis*

Substances

Air Pollutants
Particulate Matter