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Hood Method를 이용한 직화구이 음식점의 미세먼지 배출 특성
Emission Characteristics of Particulate Matters from Under-fired Charbroiling Cooking Process using the Hood Method

이준복   (서울특별시 보건환경연구원  ); 김흥주   (서울특별시 보건환경연구원  ); 정권   (서울특별시 보건환경연구원  ); 김신도   (서울시립대학교 도시과학대학 환경공학과  );
  • 초록

    Under-fired charbroiling cooking processes are known as important contributors of particulate matter (PM). In this study, we characterized the emission of particulate matters from under-fired charbroiling cooking processes using the hood method. Accumulated mass concentration of $PM_{10}$ was 92.2~99.5% and particle size of 2.0~2.5 ${\mu}m$ was highest. The concentration of PM increased very sharply at the beginning of charbroiling meats and then gradually decreased as the charbroiling continued. PM concentration also increased very sharply when gravy from meat spilled onto the frame of fire. However, mass concentration during charbroiling using only charcoals was very low compared to that of meats. We estimated the emission factors of charcoal, pork belly and pork shoulder respectively; 0.01~0.02 g/kg, 5.02~6.26 g/kg, 2.86~4.15 g/kg of $PM_{2.5}$ , 0.01~0.03 g/kg, 7.44~7.91 g/kg, 4.54~5.56 g/kg of $PM_{10}$ , and 0.02~0.05 g/kg, 7.59~7.95 g/kg, 4.93~5.68 g/kg of TSP. The emission factors of charcoal were negligible and the emission factors of pork belly were higher than that of pork shoulder. Emission rates of particulate matters from under-fired charbroiling cooking process were estimated as 578,009~1,265,152 kg/yr of $PM_{2.5}$ , 917,539~1,598,619 kg/yr of $PM_{10}$ and 996.358~1,606,703 kg/yr of TSP. But emission factors should be verified with an in-stack cascade impactor because the reported method involves some assumptions.


  • 주제어

    under-fired charbroiling .   particulate matter .   emission factor .   hood method.  

  • 참고문헌 (21)

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  • 이 논문을 인용한 문헌 (3)

    1. Park, Seong-Kyu ; Choi, Sang-Jin ; Park, Geon-Jin ; Kim, Jin-Yun ; Bong, Choon-Keun ; Park, Seong-Jin ; Kim, Jong-Ho ; Hwang, Ui-Hyun 2011. "Collection Characteristics of Particulate Matters from Biomass Burning by Control Devices: Mainly Commercial Meat Cooking" 한국대기환경학회지 = Journal of Korean Society for Atmospheric Environment, 27(6): 641~649     
    2. Bong, C.K. ; Park, S.J. ; Park, S.K. ; Kim, J.H. ; Hwang, Y.H. 2011. "The Study on the Emission Characteristics of Particulate Matters from Meat Cooking" 대한환경공학회지 = Journal of Korean Society of Environmental Engineers, 33(3): 196~201     
    3. Park, Seong-Kyu ; Choi, Sang-Jin ; Kim, Jin-Yun ; Lee, Ho-Jin ; Jang, Young-Kee ; Bong, Choon-Keun ; Kim, Jong-Ho ; Hwang, Ui-Hyun 2011. "A Study on the Development of Particulate Matters Emission Factors from Biomass Burning: Mainly Commercial Meat Cooking" 한국대기환경학회지 = Journal of Korean Society for Atmospheric Environment, 27(4): 426~435     

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