WIT Press


Contribution Of Food Cooking Emissions To The Presence Of Non-methane Hydrocarbons In The Mexico City Atmosphere

Price

Free (open access)

Paper DOI

10.2495/AIR000281

Volume

42

Pages

9

Published

2000

Size

690 kb

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

Keywords