Record Display for the EPA National Library Catalog

RECORD NUMBER: 12 OF 47

OLS Field Name OLS Field Data
Main Title Emissions from street vendor cooking devices : charcoal grilling /
Author Lee, Suh Y.
Other Authors
Author Title of a Work
Lemieux, Paul M.
CORP Author ARCADIS Geraghty and Miller, Inc., Research Triangle Park, NC.;Environmental Protection Agency, Research Triangle Park, NC. Air Pollution Prevention and Control Div.;United States-Mexico Centro de Informacion sobre Contaminacion de Aire, Research Triangle Park, NC.
Publisher U.S. Environmental Protection Agency, Office of Research and Development, Air Pollution of Prevention and Control Division,
Year Published 1999
Report Number EPA/600/R-99/048; NRMRL-RTP-159; EPA-68-D4-0005; EPA-68-C-99-201
Stock Number PB99-146995
OCLC Number 44640452
Additional Subjects Emissions ; Charcoal ; Cooking devices ; Combustion products ; Air pollution monitoring ; Beef(Meat) ; Poultry meat ; Fires ; Nitrogen oxides ; Sulfur oxides ; Particulates ; Particle size distribution ; Mexico ; Grills ; Emission inventories ; Marinades ; Grease traps ; Grilling ; Emission rates ; Volatile organic compounds ; Semivolatile organic compounds
Internet Access
Description Access URL
http://www.epa.gov/nrmrl/pubs0199.html
Holdings
Library Call Number Additional Info Location Last
Modified
Checkout
Status
NTIS  PB99-146995 Most EPA libraries have a fiche copy filed under the call number shown. Check with individual libraries about paper copy. NTIS 01/01/1988
Collation 1 volume (various pagings)
Abstract
The report discusses a joint U.S./Mexican program to establish a reliable emissions inventory for street vendor cooking devices (charcoal grilling), a significant source of air pollutants in the Mexicali-Imperial Valley area of Mexico. Emissions from these devices, prevalent in the streets of Mexicali, Mexico, were investigated experimentally by measuring levels of particulate matter, particle size distributions, volatile and semivolatile organic compounds, aldehydes, and oxides of nitrogen and sulfur, emitted when meat is cooked on a grill over a charcoal fire. To investigate the emission rate, both beef and chicken were tested. Furthermore, both meats were marinated with a mixture similar to that used by the street vendors. Some tests were conducted with non-marinated beef for comparison. Two blank runs were performed sampling charcoal fires without meat. Finally, a simple control device, normally used in an exhaust fan to trap grease over a kitchen stove, was evaluated for its effectiveness in reducing emissions.
Notes
"June 1999." "Paul M. Lemieux, APPCD project officer." "EPA/600/R-99/048." Microfiche.