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Frontiers of Environmental Science & Engineering

ISSN 2095-2201

ISSN 2095-221X(Online)

CN 10-1013/X

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2018 Impact Factor: 3.883

Front. Environ. Sci. Eng.    2018, Vol. 12 Issue (2) : 14    https://doi.org/10.1007/s11783-018-1024-0
RESEARCH ARTICLE
Pollution characteristics of particulate matters emitted from outdoor barbecue cooking in urban Jinan in eastern China
Yifei Song, Lei Sun, Xinfeng Wang(), Yating Zhang, Hui Wang, Rui Li, Likun Xue, Jianmin Chen, Wenxing Wang
Environment Research Institute, School of Environmental Science and Engineering, Shandong University, Jinan 250100, China
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Abstract

Extremely high levels of particles were emitted from outdoor barbecue cooking.

Barbecue particle numbers exhibited very large increase in super-micro particles.

Barbecue cooking had influence on particle concentrations in surrounding areas.

Range hood efficiently removed cooking particles and thus was recommended.

To understand the pollution characteristics of particulate matter emitted from outdoor barbecue cooking in eastern China, measurements of the PM2.5 mass concentration, the number concentration of particles with a diameter of 0.01 to 1.0 μm, and the particle size distribution from 0.3 to 25 μm were carried out at seven barbecue restaurants in urban Jinan. The average PM2.5 mass concentration and sub-micron particle number concentrations at a distance of 1 m from the grills were 250 to 1083 μg/m3 and 0.90 × 105 to 2.23 × 105 cm3, respectively, which were much higher than those in the ambient air of the urban area. Compared to the ambient atmosphere, barbecue cooking emitted very high levels of particles with a larger increase in the concentrations of super-micron particles than that of sub-micron particles. The super-micron particle number concentrations at the barbecue restaurants were 10 to 100 times higher than those observed in the ambient urban atmosphere. The barbecue smoke had a significant effect on the particle concentrations in the surrounding region. Both mass and number concentrations of particles exhibited maximum values immediately near the barbecue grills and often reached a peak at a distance of 10 to 15 m. The removal efficiency of a range hood for the cooking particles was tested in an indoor kitchen. The range hood effectively cleaned the particulate matter pollution caused by cooking with a removal efficiency larger than 80%. Therefore, the use of a range hood is recommended for outdoor barbecue restaurants coupled with a smoke purifier to clean the emitted high concentrations of particles.To understand the pollution characteristics of particulate matter emitted from outdoor barbecue cooking in eastern China, measurements of the PM2.5 mass concentration, the number concentration of particles with a diameter of 0.01 to 1.0 μm, and the particle size distribution from 0.3 to 25 μm were carried out at seven barbecue restaurants in urban Jinan. The average PM2.5 mass concentration and sub-micron particle number concentrations at a distance of 1 m from the grills were 250 to 1083 μg/m3 and 0.90 × 105 to 2.23 × 105 cm3, respectively, which were much higher than those in the ambient air of the urban area. Compared to the ambient atmosphere, barbecue cooking emitted very high levels of particles with a larger increase in the concentrations of super-micron particles than that of sub-micron particles. The super-micron particle number concentrations at the barbecue restaurants were 10 to 100 times higher than those observed in the ambient urban atmosphere. The barbecue smoke had a significant effect on the particle concentrations in the surrounding region. Both mass and number concentrations of particles exhibited maximum values immediately near the barbecue grills and often reached a peak at a distance of 10 to 15 m. The removal efficiency of a range hood for the cooking particles was tested in an indoor kitchen. The range hood effectively cleaned the particulate matter pollution caused by cooking with a removal efficiency larger than 80%. Therefore, the use of a range hood is recommended for outdoor barbecue restaurants coupled with a smoke purifier to clean the emitted high concentrations of particles.

Keywords Barbecue smoke      Particulate matters      Pollution characteristics      Emissions      Removal     
Corresponding Author(s): Xinfeng Wang   
Issue Date: 23 January 2018
 Cite this article:   
Yifei Song,Lei Sun,Xinfeng Wang, et al. Pollution characteristics of particulate matters emitted from outdoor barbecue cooking in urban Jinan in eastern China[J]. Front. Environ. Sci. Eng., 2018, 12(2): 14.
 URL:  
https://academic.hep.com.cn/fese/EN/10.1007/s11783-018-1024-0
https://academic.hep.com.cn/fese/EN/Y2018/V12/I2/14
Fig.1  Locations of the sampling sites in urban Jinan
Site Date Time Type Parameters Distances
A1 7/20/2015 19:00–22:00 Barbecue T, RH, PM2.5, PM0.01–1, PM0.3–25 1 m, 5 m, 10 m
A2 7/21/2015 19:00–21:00 Barbecue T, RH, PM2.5, PM0.3–25 5 m, 15 m, 25 m, 35 m
A3 7/22/2015 18:10–19:10 Barbecue T, RH, PM2.5, PM0.01–1, PM0.3–25 1 m, 10 m
B 7/23/2015 19:00–20:30 Barbecue T, RH, PM2.5, PM0.01–1, PM0.3–25 1 m, 5 m, 10 m
C 7/24/2015 19:10–20:40 Barbecue T, RH, PM2.5, PM0.01–1, PM0.3–25 1 m, 10 m
D 7/27/2015 19:20–21:35 Barbecue T,RH, PM2.5, PM0.01–1, PM0.3–25 1 m, 5 m, 10 m, 15 m
E 7/28/2015 18:20–20:25 Barbecue T, RH, PM2.5, PM0.01–1, PM0.3–25 1 m, 5 m
SDU 7/31/2015 16:30–21:30 Urban site T, RH, PM2.5, PM0.01–1, PM0.3–25
Tab.1  Detailed information for the in situ measurements of particle mass and number concentrations at barbecue restaurants. The sampling sites included seven barbecue restaurants (A1-E) and one urban site (SDU). We measured PM2.5 mass concentration and particle number concentration of PM0.011 and PM0.325. PM0.325 was divided into six parts based on the size ranges
Site T(°C) RH(%) Distance PM2.5(mg/m3) PM0.011(×105/cm3)
Mean±SD Min Max Daily Mean±SD Min Max
A1 29.8 64.6 1 m 250±64 139 531 66 1.07±0.31 0.38 2.93
A3 29.8 79.9 1 m 1083±1124 126 6100 93
B 29.4 71.6 1 m 415±311 102 1761 69 1.06±0.56 0.25 3.25
C 33.2 54.0 1 m 2.23±1.08 0.22 4.34
D 35.0 60.2 1 m 442±450 101 3026 65 1.74±1.08 2.57 4.28
E 33.5 61.4 1 m 331±807 44 7564 44 0.90±0.52 0.22 3.62
SDU 31.9 57.6 1 m 71±6 52 91 35 0.10±0.04 0.01 0.26
Tab.2  Summary statistics of PM2.5 mass and particle number concentrations at a 1-m distance from grills of seven barbecue restaurants and one urban site. Daily PM2.5 concentration stands for the daily average PM2.5 mass concentrations in Jinan city, which were published on the website of the Ministry of Environmental Protection of China
Fig.2  Distribution of PM2.5 mass concentrations at the barbecue restaurants (a) and the SDU site (b), and sub-micron particle number concentration at the barbecue restaurants (c) and the SDU site (d). The insets show the details within a small concentration range
Fig.3  Comparison of particle number concentrations in six size ranges at the barbecue restaurants and SDU site (a) and the ratios of particle number concentrations at the barbecue restaurants to those at the SDU site (b)
Site Parameter Distance(m)
1 5 10 15 25 35
A1 PM2.5(mg/m3) 250±64 274±194 485±518
A2 PM2.5(mg/m3) 281±113 318±176 184±38 163±22
B PM2.5(mg/m3) 415±311 159±170 100±41
D PM2.5(mg/m3) 442±451 96±25 125±160 105±86
A1 PM0.011(×105/cm3) 1.07±3.10 0.89±0.28
A2 PM0.011(×105/cm3) 1.19±0.39 1.04±0.21
B PM0.011(×105/cm3) 1.05±0.56 0.57±0.23 0.50±0.24
D PM0.011(×105/cm3) 1.74±1.08 0.40±0.21 0.50±0.23 0.59±0.34
Tab.3  PM2.5 mass and sub-micron particle number concentrations at different distances from the grills of four barbecue restaurants
Fig.4  Time series of PM2.5 mass concentration and particle number concentrations in different size ranges during the cooking particle removal test in a kitchen. Three periods were separated by two dashed lines: Period 1 (cooking in the absence of an active range hood), Period 2 (no cooking in the absence of an active range hood), and Period 3 (no cooking in the presence of an active range hood)
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