A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat

Mehdi Amouei Torkmahalleh, Soudabeh Gorjinezhad, Melek Keles, Hediye Sumru Unluevcek, Cansu Azgin, Elif Cihan, Berfin Tanis, Nurseli Soy, Nergis Ozaslan, Fatma Ozturk, Philip K. Hopke

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Experiments were conducted in an on-campus house at Middle East Technical University Northern Cyprus Campus during January 2015. Low fat ground beef meat was grilled using an electric stove with no mechanical or natural ventilation. Five PM size fractions ranging from 3.3 µm to less than 0.43 µm were investigated in this study. The total particle emission rate and flux values were found to be 4.49×101 mg min−1 and 1.45×103 mg min−1 m−2, respectively. Total OC emission rate and flux values were 2.3×101 mg min−1 and 7.33×102 mg min−1 m−2, respectively, and total EC emission rate and flux values were determined to be 1.19 mg min−1 and 3.85×101 mg min−1 m−2, respectively. Analyses of trace metal concentrations showed that Fe (0.429 mg m−3), Ti (0.270 mg.m−3), Sr (0.27 mg m−3), Ba (0.24 mg m−3) and Li (0.23 mg m−3) were the five most abundant trace elements in the PM produced during grilling ground beef. Pb, Mn, and V concentrations were found to be greater than the World Health Organization (WHO) exposure limit.

Original languageEnglish
Pages (from-to)132-140
Number of pages9
JournalJournal of Aerosol Science
Volume103
DOIs
Publication statusPublished - Jan 1 2017

Fingerprint

Beef
Meats
meat
Fluxes
Electric stoves
World Health Organization
Trace Elements
Oils and fats
Trace elements
Ventilation
ventilation
fat
trace metal
Fats
Health
trace element
rate
experiment
Experiments

Keywords

  • Beef meat
  • Emission rate
  • Grilling
  • Metal
  • OC/EC
  • PM

ASJC Scopus subject areas

  • Environmental Chemistry
  • Materials Science(all)
  • Pollution

Cite this

A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat. / Torkmahalleh, Mehdi Amouei; Gorjinezhad, Soudabeh; Keles, Melek; Unluevcek, Hediye Sumru; Azgin, Cansu; Cihan, Elif; Tanis, Berfin; Soy, Nurseli; Ozaslan, Nergis; Ozturk, Fatma; Hopke, Philip K.

In: Journal of Aerosol Science, Vol. 103, 01.01.2017, p. 132-140.

Research output: Contribution to journalArticle

Torkmahalleh, MA, Gorjinezhad, S, Keles, M, Unluevcek, HS, Azgin, C, Cihan, E, Tanis, B, Soy, N, Ozaslan, N, Ozturk, F & Hopke, PK 2017, 'A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat', Journal of Aerosol Science, vol. 103, pp. 132-140. https://doi.org/10.1016/j.jaerosci.2016.10.011
Torkmahalleh, Mehdi Amouei ; Gorjinezhad, Soudabeh ; Keles, Melek ; Unluevcek, Hediye Sumru ; Azgin, Cansu ; Cihan, Elif ; Tanis, Berfin ; Soy, Nurseli ; Ozaslan, Nergis ; Ozturk, Fatma ; Hopke, Philip K. / A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat. In: Journal of Aerosol Science. 2017 ; Vol. 103. pp. 132-140.
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