Grilling ground beef meat was conducted in two locations at Nazarbayev University, Kazakhstan. The experiments were designed such that only particles from beef meat were isolated. A similar experimental protocol was applied at both locations. The average particle number and mass emission rates for grilling pure meat itself (excluding particles from pan and burner) were found to be 9.4 × 10¹²(SD = 7.2 × 10¹² particle min⁻¹ and 7.6 × 10 (SD = 6.3 × 10) mg.min⁻¹, respectively. The PM emissions (number and mass) from the burner were found to be negligible compared to the pan and meat emissions. Ultrafine particle (UFP) concentrations from the heated pan itself were comparable to those of grilled meat. However, the particle mass concentrations from the pan itself were negligible. Approximately an hour of continuous heating resulted in zero emissions from the pan.

在哈萨克斯坦的纳扎尔巴耶夫大学的两个地方进行了牛肉末的烧烤。设计实验时，仅从牛肉中分离出颗粒。在两个位置都应用了类似的实验方案。发现烧烤纯肉本身（不包括锅和燃烧器中的颗粒）的平均颗粒数和质量排放率分别为9.4×10 ¹²（SD = 7.2×10 ¹²颗粒min ^-1和7.6×10（SD = 6.3×10） ）mg.min ^-1， 分别。与锅和肉的排放相比，燃烧器的PM排放（数量和质量）可忽略不计。来自加热锅本身的超细颗粒（UFP）浓度与烤肉的浓度相当。然而，来自锅本身的颗粒质量浓度可以忽略不计。大约一个小时的连续加热导致锅内的零排放。