Sang-Cheol Kim1, Tae-Jung Lee1, Jun-Min Jeon2, Dong-Sool Kim1, Young-Min Jo This email address is being protected from spambots. You need JavaScript enabled to view it.1

1Department of Environmental Science and Engineering, Center for Fine Dust Research Kyung Hee University, 17104, Yonginsi. Korea.
2Green Environmental Complex Center, Suncheonsi, 57992, Korea.



Download Citation: ||https://doi.org/10.4209/aaqr.2020.09.0457 

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Cite this article:

Kim, S.C., Lee, T.J., Jeon, J.M., Kim, D.S. and Jo, J.M. (2020). Emission Characteristics and Control Device Effectiveness of Particulate Matters and Particulate-Phase PAHs from Urban Charbroiling Restaurants–A Field Test. Aerosol Air Qual. Res., https://doi.org/10.4209/aaqr.2020.09.0457


HIGHLIGHTS

  • Urban charbroiling restaurants emit a considerable amount of particulate matters and PAHs.
  • Main control devices are electrostatic precipitators and filtration facilities.
  • Flue gas emitted average PM10, PM5 and PAHs at 22.6, 22.1 mg/m3 and 4,127.1 ng/m3, respectively.
  • The average ratio of PM5/PM10 was 0.98, and current equipment reduces more than 90% of discharged fine dust.
 

ABSTRACT


Urban restaurants that charbroil meat are a serious emission source of fine particulate matter (PM) and polymaromatic hydrocarbons(PAHs) that receive frequent public complaints in large cities of Korea. In this study, five commercial charbroiling restaurants in metropolitan areas near Seoul were investigated for operation of newly fitted control equipment such as electrostatic precipitators and filter boxes. PM measurements of the exhaust gas were taken with a 3-stage cascade impactor from the inflow and outflow of the control devices. After pre-treatment, extraction, and concentration, PAHs contained in the fine particles were quantitatively analyzed using high-resolution GC/MS. The current field test showed that the flue gas from charbroiling restaurants discharged pollutants such as PM10, PM2.5 and PAHs at values of 22.6, 22.1 mg m־³ and 4,127.1 ng m־³, respectively. The average ratio of PM2.5/PM10 at five test restaurants was 0.98, and the correlation coefficient of PM10 to particulate-phase PAHs was 0.95 indicating a close relationship between fine dust emission and PAHs. The overall control efficiency of air pollution control equipment was greater than 90% except for unexpectedly low cases at less than 30%. These cases indicated the necessity for periodic cleaning and consistent maintenance.


Keywords: Charbroiling restaurants, PM10, PM2.5, Particulate-phase PAHs, Control device


Impact Factor: 2.735

5-Year Impact Factor: 2.827


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