Removal of particulate matter from pork belly grilling gas using an orifice wet scrubber. Issue 9 (28th July 2020)

• Record Type: Journal Article
• Authors: Cho, Kyung-Suk; Lee, Yun-Yeong; Jang, Shi-nae; Yun, Jeonghee; Kwon, Jihyun; Park, Hyung-Joo; Seo, Yoonjoo
• Is Part Of: Journal of environmental science and health. Volume 55:Issue 9(2020)
• Page Start: 1125
• Page End: 1130
• Publication Date: 2020-07-28
• Subjects: Particulate matter -- orifice scrubber -- grilling restaurant -- pork belly -- PM2.5; Environmental engineering -- Periodicals; Environmental sciences -- Periodicals; Ecology -- periodicals; Hazardous Substances -- periodicals; 628
• DOI: 10.1080/10934529.2020.1773712
• Languages: English
• ISSNs: 1093-4529

Abstract

Abstract: Grilling restaurants are a major contributor to airborne particulate matter (PM) in metropolitan areas. In this study, the removal of PM during the grilling of pork belly using an orifice scrubber, which is a form of gas-induced spray scrubber, was assessed. During grilling, the particle mass concentration was the highest for 1.0 < PM ≤ 2.5 μm (55.5% of total PM emissions), followed by 0.5 < PM ≤ 1.0 (27.1%), PM ≤ 0.5 (10.7%), and PM > 2.5 μm (7.0%). The PM removal efficiency of the orifice scrubber at a gas flow of 4.5 m 3 min −1 was > 99.7% for PM ≥ 2.5 μm, 89.4% for 1.0 < PM ≤ 2.5 μm, 62.1% for 0.5 < PM ≤ 1.0, and 36.5% for PM ≤ 0.5 μm. Although further research is necessary to optimize its use, the orifice scrubber offers a user-friendly technology for the control of PM in small grilling restaurants because of its simple design, uncomplicated operation, and satisfactory PM removal performance.