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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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2011-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1100/tsw.2011.103 |
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