Search Results (2)

Mobile measurement techniques are increasingly utilized to monitor urban emissions, regional air quality, and air pollutant exposure assessments. This study employed a bicycle measurement method to obtain the detailed distribution of air pollutant concentrations in roadside, commercial, residential, and recreational areas. The study area is located in Chuncheon, South Korea, with approximately 280,000 residents. Black carbon (BC), PM_2.5, and NO₂ were monitored using portable devices equipped on an electric bicycle. Results showed that in the evening (6–8 p.m.), the concentrations were higher in both commercial and residential areas compared to the background location, while concentrations were notably elevated only in roadside areas in the morning (8–10 a.m.). Spatial mapping of measured concentrations revealed that the highest concentrations corresponded to areas with densely operated charbroiling meat-cooking restaurants. Additionally, it was confirmed that BC and PM_2.5 emitted from the commercial areas influenced nearby recreational areas (e.g., streamside roads). In conclusion, this study demonstrated that air pollutant hotspots resulting from human activities, such as dining at commercial restaurants, significantly worsen the local air quality on a small scale. Efforts to reduce the uncontrolled emissions of air pollutants from charbroiling meat-cooking restaurants are necessary. Full article

The pollutants emitted during meal preparation in restaurants deteriorate the air quality. Thus, it is an environmental issue that needs to be addressed, especially in areas where these activities are densely located. The purpose of this study is to examine the impact on air quality from commercial cooking activities by performing a qualitative and quantitative analysis of the related parameters. The area of interest is located in the southeastern Mediterranean (Greater Athens area in Greece). Due to the lack of the necessary activity information, a survey was conducted. Emissions from the fuel burnt during the cooking procedures were calculated and it was found that, overall, 940.1 tonnes are attributed to commercial cooking activities annually (generated by classical pollutants, heavy metals, particulates and polycyclic aromatic hydrocarbon emissions). Comparing the contribution of different sources to the pollutants emitted, it was found that commercial cooking is responsible for about 0.6%, 0.8% and 1.0% of the total CO, NOx and PM10 values. Cooking organic aerosol (COA) and volatile organic compound (VOC) emissions from grilled meat were also calculated, accounting for 724.9 tonnes and 37.1 tonnes, respectively. Monthly, daily and hourly profiles of the cooking activities were developed and emissions were spatially disaggregated, indicating the city center as the area with higher values. Numerical simulations were performed with the WRF/CAMx modeling system and the results revealed a contribution of about 6% to the total PM10 concentrations in the urban center, where the majority of restaurants are located. Full article