Emission of air pollutants from indoor charcoal
Date Issued
2016
Date
2016
Author(s)
Chiou, Jau-Yu
Abstract
This experiment continues the work of Wu (2014)「Emission of Air Pollutants from Charcoal Combustion in Indoor Environment」and Tu (2015)「Emission Factors of Air Pollutants Emitted from Indoor Charcoal」, based on their results to select three kinds of charcoals, that is lower in hazard quotient: Carbon (I1S), Binchoutan (B1), Longan charcoal (T3). To simulate the actual barbecue pollutant emission and to test the differences of pollutant emissions on various pollutants by adding barbecue sauce, adding oil, oil types, sauce types and charcoal types. We monitor results by using dust monitor (EPAM-5000), multi-gas analyzer (HM-5000), DNPH chemical absorption, Tenax-TA sorbent. And we also analyze the emission of HC, CO, CO2, NOx, PM2.5, aldehyde and ketone compounds, volatile organic compounds and heavy metals which emitted from charcoal combustion. The emission data was calculated as emission factors and emission rates. Experimental results shows that charcoal types for the emission factors of various pollutants (HC, CO, CO, CO2, NOx, PM2.5, aldehyde and ketone compounds, volatile organic compounds and heavy metals) have significant differences except for arsenic (As), copper (Co), lead (Pb), zinc (Zn). However, grease types and sauce types do not have significant differences in all emission factors of pollutants. Adding oil have significant differences in the emission factors of hydrocarbons, carbon dioxide, aldehyde and ketone compounds, PM2.5 and volitale organic compounds. Adding sauce have significant differences only in the emission factors of hydrocarbons, carbon monoxide of T3, formaldehyde, aldehyde, and PM2.5 of B1. Adding oil and sauce together only have significant differences in hydrocarbons, carbon monoxide of T3, carbon dioxide of T3, and PM2.5. The emission factors of hydrocarbons without any additives is in the range of 5025.60~7924.02 mg/kg, after adding oil the range is 6507.93~10629.40 mg/kg, after adding sauce the range is 857.75~2238.77 mg/kg and after adding oil and sauce together the range is 1164.91~2089.57 mg/kg. The emission factors of formaldehyde without any additives is in the range of 19.23~37.71 mg/kg, after adding oil the range is 35.15~49.41 mg/kg, after adding sauce the range is 20.64~489.01 mg/kg and after adding oil and sauce together the range is 4.85~37.06 mg/kg. The emission factors of aldehyde without any additives is in the range of 8.90~20.64 mg/kg, after adding oil the range is 14.25~23.86 mg/kg, after adding sauce the range is 29.04~629.84 mg/kg and after adding oil and sauce together the range is 14.69~36.08 mg/kg. The emission factors of PM2.5 without any additives is in the range of 14.27~454.15 mg/kg, after adding oil the range is 1151.74~4065.14 mg/kg, after adding sauce the range is 305.86~801.43 mg/kg and after adding oil and sauce together the range is 1016.88~1279.84 mg/kg. In general, adding oil has more significant effect on the emission factors of pollutants than adding sauce especially in hydrocarbons, PM2.5 and VOCs. The emission factor of hydrocarbon after adding oil is 4.6 to 8.7 times of adding sauce; the emission factor of PM2.5 after adding oil is 1.4 to 9.8 times of adding sauce. The emission factor of toluene after adding oil is 4.4 to 18 times of adding sauce. As a result, we should avoid grease and sauce from dropping onto the heat sources in order to reduce the health risk of various pollutants from charcoal combustion.
Subjects
Indoor Air Quality(IAQ)
charcoal combustion
charcoal
barbecue sauce
grill
barbecue
fume
emission factor
formaldehyde
aldehyde
heavy metals
SDGs
Type
thesis