Removal of particulate matter from pork belly grilling gas using an orifice wet scrubber

Kyung Suk Cho, Yun Yeong Lee, Shi nae Jang, Jeonghee Yun, Jihyun Kwon, Hyung Joo Park, Yoonjoo Seo

Research output: Contribution to journalArticlepeer-review

7 Scopus citations


Grilling restaurants are a major contributor to airborne particulate matter (PM) in metropolitan areas. In this study, the removal of PM during the grilling of pork belly using an orifice scrubber, which is a form of gas-induced spray scrubber, was assessed. During grilling, the particle mass concentration was the highest for 1.0 < PM ≤ 2.5 μm (55.5% of total PM emissions), followed by 0.5 < PM ≤ 1.0 (27.1%), PM ≤ 0.5 (10.7%), and PM > 2.5 μm (7.0%). The PM removal efficiency of the orifice scrubber at a gas flow of 4.5 m3 min−1 was > 99.7% for PM ≥ 2.5 μm, 89.4% for 1.0 < PM ≤ 2.5 μm, 62.1% for 0.5 < PM ≤ 1.0, and 36.5% for PM ≤ 0.5 μm. Although further research is necessary to optimize its use, the orifice scrubber offers a user-friendly technology for the control of PM in small grilling restaurants because of its simple design, uncomplicated operation, and satisfactory PM removal performance.

Original languageEnglish
Pages (from-to)1125-1130
Number of pages6
JournalJournal of Environmental Science and Health - Part A Toxic/Hazardous Substances and Environmental Engineering
Issue number9
StatePublished - 28 Jul 2020

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  • PM2.5
  • Particulate matter
  • grilling restaurant
  • orifice scrubber
  • pork belly


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