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

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.

Chemical speciation, including polycyclic aromatic hydrocarbons (PAHs), and toxicity of particles emitted from meat cooking operations

“…The reductions in total nitro-PAH emissions ranged from 55% to 90% and from 26% to 96% for the particle-phase and gas-phase, respectively. It has to be noted that both total particle-phase PAH and particle-phase nitro-PAH emissions exhibited reasonable good correlations with PM mass, as previously reported by Gysel et al (2018), with measured R 2 values of 0.62 and 0.82, respectively. Table SM6 lists the metal emissions, expressed in μg/kg of meat cooked, for all cooking experiments.…”

“…The reductions for the sum of metal species were on the order of 19%, 14%, and 89%, respectively, for CT1, CT2, and CT3. These reductions are in line with those found for the PM mass (Gysel et al, 2018), with the exception of CT2 suggesting this technology was not so efficient in reducing metals associated in the PM phase. For the redox active transition metals, iron (Fe), copper (Cu), and chromium (Cr) were the most prominent metals for all cooking processes, with their concentration showing both increases and decreases with the control technologies.…”

“…A sampling system was devised to simultaneously collect multiple filter and gas samples, as shown in Figure SM1, Supplementary Material (SM), and described in detail elsewhere (Gysel et al, 2018). The samples were isokinetically withdrawn from the stack at a fixed flow rate and diluted with VOC and particle-free air using a partial flow venturi dilution system.…”

“…Although previous studies have provided substantial data about indoor and outdoor cooking emissions, there is very limited data on the effects of aftertreatment control technologies on emissions from commercial cooking operations (Gysel et al, 2018). In California, and most of the United States, smaller restaurant chains operating with underfired charbroilers are not required to control their PM emissions.…”

Primary Pollutants and Air Quality Analysis for Urban Air in China: Evidence from Shanghai

“…Based on the above calculation results, this paper further analyzes the fine particle pollution of Shanghai during the study period. The particulate pollutants in the atmosphere can be categorized into total suspended particulates (TSP), PM 10 , and PM 2.5 based on the particle size [55][56][57]. TSP generally refers to the particulate matters floating in the air with a particle size of less than 100 µm, including solid particles and liquid particles [58,59].…”