Contributions of burner, pan, meat and salt to PM emission during grilling

Mehdi Amouei Torkmahalleh*, Saltanat Ospanova, Aknur Baibatyrova, Shynggys Nurbay, Gulaina Zhanakhmet, Dhawal Shah

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)


Grilling ground beef meat was conducted in two locations at Nazarbayev University, Kazakhstan. The experiments were designed such that only particles from beef meat were isolated. A similar experimental protocol was applied at both locations. The average particle number and mass emission rates for grilling pure meat itself (excluding particles from pan and burner) were found to be 9.4 × 10 12 (SD = 7.2 × 10 12 particle min −1 and 7.6 × 10 (SD = 6.3 × 10) mg.min −1 , respectively. The PM emissions (number and mass) from the burner were found to be negligible compared to the pan and meat emissions. Ultrafine particle (UFP) concentrations from the heated pan itself were comparable to those of grilled meat. However, the particle mass concentrations from the pan itself were negligible. Approximately an hour of continuous heating resulted in zero emissions from the pan.

Original languageEnglish
Pages (from-to)11-17
Number of pages7
JournalEnvironmental Research
Publication statusPublished - Jul 2018
Externally publishedYes


  • Emission rates
  • Grilling
  • Pan
  • SVOCs
  • Salt

ASJC Scopus subject areas

  • Biochemistry
  • General Environmental Science


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