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

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


 


Received: September 16, 2019
Revised: March 25, 2020
Accepted: May 1, 2020

 Copyright The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are cited.


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. 20: 2185–2195. https://doi.org/10.4209/aaqr.2020.09.0457


HIGHLIGHTS

  • Urban charbroiling restaurants emit a considerable particulate matters and PAHs.
  • Main control devices are electrostatic precipitators and filtration facilities.
  • Average emissions were PM10: 22.6, PM10: 22.1 mg m3, and PAHs: 4,127.1 ng m3.
  • PM2.5/PM10 was 0.98, and current equipment reduces more than 90% of fine dust.
 

ABSTRACT


Urban restaurants that charbroil meat are a major emission source of fine particulate matter (PM) and polyaromatic hydrocarbons (PAHs) and receive frequent public complaints in large Korean cities. This study evaluated the effectiveness of newly installed pollution control equipment, including electrostatic precipitators (ESPs) and filters, at five charbroiling restaurants in different metropolitan areas near Seoul. The PM in the exhaust gas, which was sampled from the inflow and the outflow of the control devices, was measured with a 3-stage cascade impactor. The particle-bound PAHs, following pre-treatment, extraction, and concentration, were then quantitatively analyzed using high-resolution gas chromatography-mass spectrometry (GC-MS). According to our field tests, the flue gas emitted by these five restaurants contained average PM10, PM2.5, and PAH concentrations of 22.6 mg m–3, 22.1 mg m–3, and 4,127.1 ng m3, respectively. In addition, the ratio of the PM2.5 to the PM10 was 0.98, and the correlation coefficient between the PM10 and the particulate-phase PAHs was 0.95, suggesting a close relationship between the fine particle fraction and PAHs. The air pollution control equipment demonstrated an overall removal efficiency above 90%, but specific cases exhibited an unexpectedly low efficiency (30%), indicating the necessity of periodic cleaning and consistent maintenance.


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

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