A Comparison of PM1, PM2.5 and PM10 Concentrations from Agricultural Residue Burning

Authors

  • Ratima Srivoraphantu Department of Mechanical Engineering, Faculty of Engineering, Kasetsart University
  • Nathasak Boonmee Department of Mechanical Engineering, Faculty of Engineering, Kasetsart University
  • Tanet Aroonsrisopon Department of Mechanical Engineering, Faculty of Engineering, Kasetsart University
  • Ekathai Wirojsakunchai Department of Mechanical Engineering, Faculty of Engineering, Kasetsart University

Keywords:

PM2.5, Agricultural residue burning, Wind speed, Open burning

Abstract

Open agricultural burning has numerous factors that are not possible to control all parameters in the experiments thus this problem obviously impacts the variation of the data from literatures. Therefore, this research aims to collect and compare the three sizes of Particulate Matter (PM) concentrations which are particles less than 1, 2.5 and 10 micrometers in diameter (PM1, PM2.5 and PM10 respectively). The PM concentrations were measured by PMS5003 sensors at downstream from the smoke of burning rice straw, grass and coconut husk in the burning bucket which was set in an open area with simulated wind speeds at 3 m/s and 4 m/s. The experiment results show that PM10 concentrations from grass burning at a wind speed of 4 m/s are higher than those at a wind speed of 3 m/s. In contrast, PM10 concentrations from rice straw burning at a wind speed of 4 m/s are less than those at a wind speed of 3 m/s. Moreover, at different wind speeds, PM concentrations from coconut husk burning are nearly the same. As a result, both of wind speeds influenced to PM concentrations from selected residues.

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Published

2023-06-29

How to Cite

[1]
R. . Srivoraphantu, N. . Boonmee, T. . Aroonsrisopon, and E. . Wirojsakunchai, “A Comparison of PM1, PM2.5 and PM10 Concentrations from Agricultural Residue Burning”, Eng. & Technol. Horiz., vol. 40, no. 2, pp. 94–103, Jun. 2023.

Issue

Vol. 40 No. 2 (2023): April-June

Section

Research Articles

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