Chemical and Aerosol Research Team (CART), Chemical Engineering Department, School of Engineering, Nazarbayev University, Astana 10000, Kazakhstan.
Chemical and Aerosol Research Team (CART), Chemical Engineering Department, School of Engineering, Nazarbayev University, Astana 10000, Kazakhstan.
Environ Res. 2018 Jul;164:11-17. doi: 10.1016/j.envres.2018.01.044. Epub 2018 Feb 22.
Grilling ground beef meat was conducted in two locations at Nazarbayev University, Kazakhstan. The experiments were designed such that only particles from beef meat were isolated. A similar experimental protocol was applied at both locations. The average particle number and mass emission rates for grilling pure meat itself (excluding particles from pan and burner) were found to be 9.4 × 10(SD = 7.2 × 10 particle min and 7.6 × 10 (SD = 6.3 × 10) mg.min, respectively. The PM emissions (number and mass) from the burner were found to be negligible compared to the pan and meat emissions. Ultrafine particle (UFP) concentrations from the heated pan itself were comparable to those of grilled meat. However, the particle mass concentrations from the pan itself were negligible. Approximately an hour of continuous heating resulted in zero emissions from the pan.
在哈萨克斯坦的纳扎尔巴耶夫大学的两个地点进行了烤碎牛肉的实验。实验设计使得仅隔离来自牛肉的颗粒。在两个地点应用了类似的实验方案。发现烤肉本身（不包括来自平底锅和燃烧器的颗粒）的平均颗粒数和质量排放率分别为 9.4×10（SD=7.2×10 个颗粒 min 和 7.6×10（SD=6.3×10）mg.min。与平底锅和肉排放相比，燃烧器的 PM 排放（数量和质量）可以忽略不计。加热平底锅本身产生的超细颗粒（UFP）浓度与烤肉的浓度相当。然而，平底锅本身的颗粒质量浓度可以忽略不计。大约连续加热一个小时，平底锅就不再排放。
