China
Africa
Explore chapters and articles related to this topic
Research, Development, and Innovation in Dairy and Meat-Based Foods Using Valued Added Compound Obtained from Mediterranean Fruit By-Products
Published in Francisco J. Barba, Elena Roselló-Soto, Mladen Brnčić, Jose M. Lorenzo, Green Extraction and Valorization of By-Products from Food Processing, 2019
José Angel Pérez-Alvarez, Manuel Viuda-Martos, Juana Fernández-López
Pomegranate seed extract (0.5%) added to beef and chicken meatballs during cooking (oven roasting, pan cooking, charcoal-barbecue, and deep-fat frying) inhibit (68%) the formation of heterocyclic aromatic amines. The total heterocyclic aromatic amine formation was reduced by 39 and 46% in beef meatballs cooked by charcoal-barbecue and deep-fat frying, respectively. In deep-fat-fried chicken meatballs with pomegranate added, the total heterocyclic aromatic amine formation was inhibited by 49%, but increased by 70% after oven roasting (Keşkekoǧlu and Üren, 2014). Narsaiah and coworkers (2011) used a blade tenderizer and pomegranate seed powder for improving the textural properties of goat meat, where toughness is a major problem with regard to consumer acceptance. However, combining blade tenderization and pomegranate seed extract (4%) improved tenderization but had the disadvantage of a slight adverse color change and taste. The authors mentioned that pomegranate seed powder might be considered for mixing with other spices to marinate goat meat, mainly for its beneficial effects.
Low-Cost Adsorbent for Ammonia Nitrogen Removal
Published in Iqbal M. Mujtaba, Thokozani Majozi, Mutiu Kolade Amosa, Water Management, 2018
A. Y. Zahrim, L. N. S. Ricky, Y. Lija, I. Azreen
In another study, Hina et al. (2015) investigated pine bark and biochar as adsorbents for batch adsorption of ammonium nitrogen removal. Biochar showed a slightly better performance in ammonium removal compared to pine bark, with an adsorption capacity of 0.52 and 0.47 mg/g, respectively (Hina et al., 2015). Subsequent studies revealed that the ammonium ion uptakes by barbecue bamboo charcoal and avocado seed adsorbents were 1.68 and 5.4 mg/g, respectively, with both kinetic data fitting well to the pseudo-second-order model indicating a chemisorption process (Zhou et al., 2015, Zhu et al., 2016).
High Mass Transfer Rate Theory
Published in Anthony F. Mills, Heat and Mass Transfer, 2018
The resulting concentration profiles are shown in Fig. 10.8. The gas-phase reaction actually occurs in a very narrow region called a flame front—the flame one sees in a charcoal-fired barbecue. The gas-phase reaction is exothermic, whereas the surface reaction is endothermic: the resulting temperature profile is also shown in Fig. 10.8. Assuming a quasi-steady state and spherical symmetry, the species conservation equation, Eq. (10.14), written for each species in turn is
Toxic emissions from smouldering combustion of woody biomass and derived char with a case study of CO build-up in an ISO container
Published in Energy Sources, Part A: Recovery, Utilization, and Environmental Effects, 2020
A. Nyombi, M R Williams, R. Wessling
Confined spaces usually have incomplete mixing of air (Barber and Ogilvie 1982; American-Conference-of-Governmental-Industrial-Hygienists 1998) and hence pollutants from combustion form different layers with concentrations increasing with height depending on ambient temperature and air buoyancy within the confined space. The longer a solid fuel is burnt in a confined space, the higher the likelihood that CO levels will go beyond the set threshold limit values (Francisco, Gordon, and Rose 2010). Burning barbecue (BBQ) charcoal with ignition enhancers usually produces smoke during the first stages which many users avoid due to unpleasantness, but it usually clears away soon. However, the maximum concentrations of CO are produced during the smoldering phase when there is no smoke (Crewe et al. 2014).
Volatile organic compound concentrations and their health risks in various workplace microenvironments
Published in Human and Ecological Risk Assessment: An International Journal, 2020
Simge Çankaya, Hakan Pekey, Beyhan Pekey, Burcu Özerkan Aydın
Individual concentrations of VOCs vary widely depending on the microenvironment. Therefore, mean concentrations and standard deviations were evaluated and are presented in Table 5. Inside our selected restaurants, bromoform was found at the highest concentration during both winter and summer (35.37 µg/m3 and 47.67 µg/m3, respectively). Additionally, isopropyltoluene, bromochloromethane, toluene, benzene, 1,2-dibromo-3-chloropropane, and CTC were found in high concentrations during both seasons. Kabir et al (2010) have also determined that toluene (116 ppb) and benzene (98.7 ppb) were the most abundant compounds emitted by charcoal combustion in accordance with our study. The benzene:toluene ratio (B/T, w/w) is often used to identify VOC sources. For vehicle emissions, B/T is about 0.5, but it is greater for burning biofuel, charcoal, or coal (Alves et al. 2015). In this study, B/T was calculated 1.15 for restaurants. In the literature, isopropylbenzene, propylbenzene, cyclohexane, methylbenzaldehyde, tetrachloroethane, and dichlorobenzene are associated with the combustion of charcoal; chlorinated VOCs have been associated with softening and removing carbon-based contamination from metal surfaces (Alves et al. 2015). The literature also states that when charcoal is used, certain aromatic species such as benzene, toluene, and xylene are emitted and cannot be attributed to vehicle sources (Mugica et al. 2001). In another scientific study, barbecue cooking, hot pot cooking, dim sum meal preparation, and western fast food preparation were compared, and the highest VOC concentrations were detected with barbecue cooking (Lee et al. 2001). Their indoor benzene concentration (18.4 µg/m3) agrees with results of this study. Olsson and Petersson (2003) also found benzene to be the predominant aromatic compound emitted from glowing charcoal. Kabir et al. (2010) used gas chromatography coupled with thermal desorption to quantify the emission concentrations of a number of aromatic VOCs during the combustion of a commonly-used barbecue charcoal and found that toluene and benzene were the most abundant. Chen et al. (2017) found that C2-C4 hydrocarbons, benzene, and toluene were the primary VOCs emitted from barbecues. Toluene and p-xylene were frequently found to be significantly emitted during charcoal combustion (Rahman and Kim 2012). Total concentrations across 24 VOCs found in R1, R2, and R3 were 228.9 µg/m3, 239.6 µg/m3, and 168.9 µg/m3, respectively.
Polycyclic aromatic hydrocarbons (PAHs) exposure through cooking environment and assessment strategies for human health implications
Published in Human and Ecological Risk Assessment: An International Journal, 2022
Total PAHs in PM10 collected from eight night markets of Eastern China ranged from 145 to 1340 ng/m3 with pre-dominance of five- and six- ringed PAHs, delineating the role of traffic and cooking sources in their generation. Despite the prohibition of charcoal as fuel, maximum PAHs concentration was observed at Datong square area, barbecue night market of Hefei city. The levels were higher than urban areas by 1–2 magnitude, significantly exposing staff and consumers to carcinogenic PAHs. The concentration of PAHs did not correlate with the PM10 content (ranged from 168 to 426 µg/m3) since these semi-volatile pollutants associate, in general, with ultrafine particles. However, the values of PM10 exceeded the limits of primary national ambient air quality standard of China (150 µg/m3) at such places, with reported chronic and acute exposure effects, and were thus considered important environmental stressor for night market vendors. Compositional distributions at all sampling sites were similar with abundance of BbF (15.0 ± 2.47%), BghiP (14.4 ± 2.49%), BeP (10.8 ± 1.92%), IcdP (10.3 ± 1.89%) and Flu (9.03 ± 3.16%). The daily inhalation exposure level (IEL) for night market staff based on BaP adjusted PAHs was 1.75 ± 0.878 μg day−1 indicating higher risk from occupational exposure. Also, it was observed that with increment in service duration in years, the ILCR increases. The ILCR for 1-year service was 1.3 × 10−7 − 8.4 × 10−7. The recommended consumption time for customers (below 25 yr age) in such markets should be less than 1 hour to remain under acceptable risk level (Zhang et al. 2015). Arar et al. (2022) investigated 16PAHs concentrations in outdoor air of charcoal grilled meat restaurants located in Jordan and reported presence of 0.72–16.8 µg/m3 mean concentrations and 19.1–795.0 ng TEQ/m3 toxicity. The observed variation was attributed to the time of sampling (increased consumption and charcoal usage during evening period than morning), amount of oil/fat used for grilling meat, consumption rate of individual restaurants, presence of chimneys etc. The study recommended use of filters in chimneys as an intervention to prevent exposure to fumes and emissions arising from meat grilling. Masuda et al. (2020) collected exhaust gas from Japanese fish grill and analyzed the level of 12PAHs and 20 chlorinated-PAHs (Cl-PAHs), which amounted to 3400 and 19 ng/m3 respectively. Phenanthrene and 9-monochlorinated phenanthrene were detected in highest concentration in the samples, i.e., 2100 ng/m3 and 12 ng/m3, respectively. The incremental lifetime cancer risk associated with the exposure to these compounds was found to be 2.1 × 10−6 to 2.1 × 10−5.