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

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 Distr...

Emissions Calculated from Particulate Matter and Gaseous Ammonia Measurements from Commercial Dairy in California, USA

Gaseous pollutants in particulate matter epidemiology: confounders or surrogates?

Air pollution epidemiologic studies use ambient pollutant concentrations as surrogates of personal exposure. Strong correlations among numerous ambient pollutant concentrations, however, have made it difficult to determine the relative contribution of each pollutant to a given health outcome and have led to criticism that health effect estimates for particulate matter may be biased due to confo...

Criteria air pollutants and toxic air pollutants.

This review presents a brief overview of the health effects and exposures of two criteria pollutants--ozone and particulate matter--and two toxic air pollutants--benzene and formaldehyde. These pollutants were selected from the six criteria pollutants and from the 189 toxic air pollutants on the basis of their prevalence in the United States, their physicochemical behavior, and the magnitude of...

Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking: A review

< Cooking can generate appreciable aerosol within the area where cooking takes place. < Cooking aerosol is largely within the respirable size range. < Fatty acids and dicarboxylic acids are major components. < Other constituents are alkanones, alkanals, lactones, PAH, sterols and alkanes. < Raw food, cooking oil, cooking style and temperature affect aerosol composition. a r t i c l e i n f o