Characterization of particles emitted by pizzerias burning wood and briquettes: a case study at Sao Paulo, Brazil
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URBAN AIR QUALITY, CLIMATE AND POLLUTION: FROM MEASUREMENT TO MODELING APPLICATIONS
Characterization of particles emitted by pizzerias burning wood and briquettes: a case study at Sao Paulo, Brazil Francisco Daniel Mota Lima 1 & Pedro José Pérez-Martínez 2 & Maria de Fatima Andrade 3 & Prashant Kumar 4 & Regina Maura de Miranda 5 Received: 17 September 2019 / Accepted: 22 December 2019 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The burning of biomass in pizza ovens can be an important source of air pollution. Fine particulate matter represents one of the most aggressive pollutants to human health, besides the potential to interfere with global radiative balance. A study in real-world condition was performed in three pizzerias in São Paulo city. Two of the pizzerias used eucalyptus timber logs and one used wooden briquettes. The results from the three pizzerias revealed high average concentrations of PM2.5: 6171.2 μg/m3 at the exit of the chimney and 68.2 μg/m3 in indoor areas. The burning of briquette revealed lower concentrations of PM2.5. BC represented approximately 20% and 30% of the PM2.5 mass concentration in indoor and at chimney exhaust, respectively. Among the trace elements, potassium, chlorine and sulphur were the most prevalent in terms of concentration. Scanning electron microscopy (SEM) analysis revealed particles with an individual and spherical morphology, i.e. the conglomeration of spherical particles, flattened particles in the formation of fibres, the overlapping of layers and the clustering of particles with sponge-like qualities. The average emission factors for PM2.5 and BC due to the burning of logs were 0.38 g/kg and 0.23 g/kg, respectively. The total emissions of PM2.5 and BC were 116.73 t/year and 70.65 t/year, respectively, in the burning of timber logs. Keywords Air pollution . PM2.5 . Black carbon . Biomass burning . Pizzeria . X-ray fluorescence . Emission factors
Introduction Biomass is one of the main sources of energy in the world (WER 2016). However, there are few studies around the world analysing the impact of wood and charcoal use for cooking in metropolitan areas. In Brazil, the biomass represents 25.1% of the energy matrix and is used mainly in residences and in
food-related commercial establishments (i.e restaurants, bakeries and pizzerias). In the city of São Paulo, the consumption of pizzas is very important, 1.5 million pizzas are produced daily, being the second city in the world in pizza consumption (BEN 2016). Moreover, biomass burning is also a significant source of air pollutants (Taner et al. 2013; Kliucininkas et al. 2014; Ozgen et al. 2014; Shen et al. 2014): carbon monoxide
Responsible editor: Philippe Garrigues * Regina Maura de Miranda [email protected]
1
Federal Institute of Pará, Bragança, Brazil
2
Francisco Daniel Mota Lima [email protected]
Faculty of Civil Engineering, Architecture and Urbanism, University of Campinas, Campinas, Brazil
3
Pedro José Pérez-Martínez [email protected]
Institute of Astronomy, Geophy
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