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

We assessed the chemical properties and oxidative stress of particulate matter (PM) emissions from underfired charbroiled meat operations with and without the use of aftertreatment control technologies. Cooking emissions concentrations showed a strong dependence on the control technology utilized, with all emission rates showing decreases with the control technologies compared to the baseline testing. The organic acids profile was dominated by the saturated nonanoic, myristic, palmitic, and stearic acids, and the unsaturated oleic, elaidic, and palmitoleic acids. Cholesterol was also found in relatively high concentrations. Lower and medium-weight polycyclic aromatic hydrocarbons (PAHs) were the dominant species for all cooking experiments. Heavier PAHs were also detected in high concentrations, especially in the particle-phase. For the nitrated PAH emissions (nitro-PAHs), low molecular weight compounds dominated the cooking emissions. Under the present experimental conditions, the heterocyclic aromatic amines (HAAs) showed very low concentrations, which suggests these species are rarely formed in meat cooking PM. The most efficient control technology for reducing the majority of the toxic pollutants was the electrostatic precipitator, which resulted in total emissions reductions on the order of 95%, 79%, 90%, 96%, 90%, and 94%, respectively, for particle-phase PAHs, gas-phase PAHs, particle-phase nitro-PAHs, gas-phase nitro-PAHs, particle-phase HAAs, and gas-phase HAAs compared to the baseline testing. Our experiment showed that cooking aerosol contained higher levels of prooxidants in the particle-phase and the corresponding vapors contained higher levels of electrophiles. Overall, the use of control technologies reduced the redox and electrophilic activities of cooking PM.

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

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.