Abstract ▼ AI-Helper

Recently, the meat cooking is increasing by changing life-style. Many studies for the PM emission shows that meat cooking is the one of particulate sources. So it is need to develop the emission factors for meat cooking by fuels for beef and pork. In this study, PM emission factors for meat cooking ...

Recently, the meat cooking is increasing by changing life-style. Many studies for the PM emission shows that meat cooking is the one of particulate sources. So it is need to develop the emission factors for meat cooking by fuels for beef and pork. In this study, PM emission factors for meat cooking are developed and the emissions are estimated by the experiment using the similar restaurant set. And meat cooking was classified with seasoning methods and roast types. As a results, PM emission factors for under fired pork cooking is estimated as 7.39 kg/ton-meat which is the highest value in this study. Annual PM emissions from commercial meat cooking are calculated by consumption of meat parts and updated emission factors. The nationwide emission of PM10 and PM2.5 was calculated as 633 ton/yr and 575 ton/yr in 2008.

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