Contribution Of Food Cooking Emissions To The Presence Of Non-methane Hydrocarbons In The Mexico City Atmosphere
Price
Free (open access)
Transaction
Volume
42
Pages
9
Published
2000
Size
690 kb
Paper DOI
10.2495/AIR000281
Copyright
WIT Press
Author(s)
V. Mugica, E.Vega, G. Sanchez, E.Reyes, J.Chov & J. Watson
Abstract
The non-methane hydrocarbon (NMHC) emissions from different commercial food establishments were characterised in order to draw the emission profiles from these sources. During 1998, in Mexico City, were collected sixteen samples employing stainless steel canisters and using the TO-14 method for further analysis with capillary gas chromatography. Sampled sites were tortillerias, restaurants, rotisseries and Mexican snack places. Profiles obtained show great similarity with emissions from liquefied petroleum gas, the most common fuel used in Mexico in homes and services, but with specific character
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