Measurement of Emissions from Air Pollution Sources. 1. C1 through C29 Organic Compounds from Meat Charbroiling

作者：James J. Schauer, Michael J. Kleeman, Glen R. Cass, Bernd R.T. Simoneit · 发表于：Environmental Science & Technology · 年份：1999 · DOI：10.1021/es980076j · 被引用次数：536 · 研究领域：Air Quality and Health Impacts、Odor and Emission Control Technologies、Vehicle emissions and performance

A dilution source sampling system was used to quantify the organic air pollutant emissions from commercial-scale meat charbroiling operations. Emission rates of gas-phase volatile organic compounds, semivolatile organic compounds, and high molecular weight particle-phase organic compounds were simultaneously quantified on a single compound basis. Fine particle mass emission rates and fine particle elemental chemical composition were measured as well. Emission rates of 120 organic compounds, spanning carbon numbers from C 1 to C 29 were quantified including n -alkanoic acids, n -alkenoic acids, carbonyls, lactones, alkanes, aromatics, polycyclic aromatic hydrocarbons, alkenes, and steroids. Ethylene, formaldehyde, and acetaldehyde were found to be the predominant light gas-phase organic compounds emitted from the charbroiling operations. n -Alkanoic acids, n -alkenoic acids, and carbonyls made up a significant fraction of the quantified semivolatile and particle-phase organic compound emissions. Meat charbroiling is one of the few sources identified to date that contributes to the high molecular weight aldehydes measured in the urban atmosphere. Semivolatile and particle-phase organic compounds were collected for quantification by two simultaneous sampling protocols: (1) quartz fiber filters followed by polyurethane foam (PUF) cartridges, and (2) XAD-coated annular denuders followed by quartz fiber filters and PUF cartridges. Good agreement was observed for the total mass emis...