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Catching grease to cut grill pollution
Date:7/21/2014

urban portions of Los Angeles, Riverside and San Bernardino counties, has stated that charbroiling is the largest source of directly emitted particle pollution in the region.

Previous research has indicated that 31,000 restaurants in Los Angeles discharge 11.6 tons of particulate matter pollution from meat cooking daily. Another study found that meat cooking could constitute as much as 21 percent of the PM2.5 in Los Angeles.

The primary source of PM2.5 during grilling occurs when grease droplets from food come in contact with an open flame.

The students design targets the primary issue of grease combustion by directing the grease away from the flame and drawing untreated air through a filter to decrease PM2.5 emissions that are produced.

"Other companies are focused on removing the smoke," Russell said. "We thought why not prevent the smoke from ever happening."


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Contact: Sean Nealon
sean.nealon@ucr.edu
951-827-1287
University of California - Riverside
Source:Eurekalert  

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