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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/31018

    標題: Emissions of air pollutants from indoor charcoal barbecue
    作者: Huang, Hsiao-Lin
    Lee, Whei-May Grace
    Wu, Feng-Shu
    貢獻者: Chia Nan Univ Pharm & Sci, Dept Occupat Safety & Hlth
    Natl Taiwan Univ, Grad Inst Environm Engn
    關鍵字: Indoor air quality
    Particulate matter
    日期: 2016-01
    上傳時間: 2018-01-18 11:39:57 (UTC+8)
    出版者: Elsevier Science Bv
    摘要: Ten types of commercial charcoal commonly used in Taiwan were investigated to study the potential health effects of air pollutants generated during charcoal combustion in barbecue restaurants. The charcoal samples were combusted in a tubular high-temperature furnace to simulate the high-temperature charcoal combustion in barbecue restaurants. The results indicated that traditional charcoal has higher heating value than green synthetic charcoal. The amount of PM10 and PM2.5 emitted during the smoldering stage increased when the burning temperature was raised. The EF for CO and CO2 fell within the range of 68-300 and 644-1225 g/kg, respectively. Among the charcoals, the lowest EF for PM2.5 and PM10 were found in Binchotan (B1). Sawdust briquette charcoal (IS) emitted the smallest amount of carbonyl compounds. Charcoal briquettes (C2S) emitted the largest amount of air pollutants during burning, with the EF for HC, PM2.5, PM10, formaldehyde, and acetaldehyde being the highest among the charcoals studied. The emission of PM2.5, PM10, formaldehyde, and acetaldehyde were 5-10 times those of the second highest charcoal. The results suggest that the adverse effects of the large amounts of air pollutants generated during indoor charcoal combustion on health and indoor air quality must not be ignored. (C) 2015 Elsevier B.V. All rights reserved.
    關聯: Journal of Hazardous Materials, v.302, pp.198-207
    Appears in Collections:[職業安全衛生系(含防災所)] 期刊論文

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