Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants

In order to explore the potent role of meat cooking processes as the emission sources of particulate matter (PM), emission rates and the associated removal efficiency by precipitators were estimated based on the on-site measurements made at five under-fired charbroiling (UFC) restaurants. The emissi...

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Detalles Bibliográficos
Autores principales: Lee, Jun-Bok, Kim, Ki-Hyun, Kim, Heung-Joo, Cho, Seog-Ju, Jung, Kweon, Kim, Shin-Do
Formato: Online Artículo Texto
Lenguaje:English
Publicado: TheScientificWorldJOURNAL 2011
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5720053/
https://www.ncbi.nlm.nih.gov/pubmed/21623453
http://dx.doi.org/10.1100/tsw.2011.103

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5720053/
https://www.ncbi.nlm.nih.gov/pubmed/21623453
http://dx.doi.org/10.1100/tsw.2011.103

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