• 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Hood Method를 이용한 직화구이 음식점의 미세먼지 배출 특성

Emission Characteristics of Particulate Matters from Under-fired Charbroiling Cooking Process using the Hood Method


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.

참고문헌 (21)

  1. BAAQMD (Bay Area Air Quality Management District) Regulation 6, Rule 2. Commercial Cooking Equipment, Available from : http://www.baaqmd.gov. Accessed August 3, 2009 
  2. Bhattacharya, S. C., Albina, D. O., Abdul Salam, P. : Emission factors of wood and charcoal-fired cookstoves. Biomass and Bioenergy, 23, 453-469, 2002 
  3. Park, J. S., Kim, S. D. : The characteristics of secondary carbonaceous species within PM10 and PM2.5 in Seoul and Incheon Area. Journal of Korean Society for Atmospheric Environment, 21(1), 131-140, 2005 
  4. Hildemann, L. M., Cass, G. R., Markowski, G. R. : A Dilution stack sampler for collection of organic aerosol emissions-design, characterization and field-tests. Aerosol Science Technology, 10, 574-587, 1989 
  5. Kim, S. D., Kim, C. H., Hwang, U. H. : A study on the particles density estimation in Seoul metropolitan. Journal of Environmental Health Science, 34(2), 131-136, 2008 
  6. Lee, S. C., Li, W.-M., Chan, L. Y. : Indoor air quality at restaurants with different styles of cooking in metropolitan Hong Kong. The Science of the Total Environment, 279, 181-193, 2001 
  7. Ballard-Tremeer, G., Jawurek, H. H. : Evaluation of the dilution chamber method for measuring emissions of cooking devices. Biomass and Bioenergy, 17, 481-494, 1999 
  8. He, L.-Y., Hu, M., Huang, X.-F., Yu, B.-D., Zhang, Y.-H., Liu, D.-Q. : Measurements of emissions of fine particulate organic matter from chinese cooking. Atmospheric Environment, 38, 6557-6564, 2004 
  9. Pechan : Methods for developing a national emission inventory for commercial cooking process: Technical memorandum, 2003 
  10. SCAQMD (South Coast Air Quality Management District) Rule 1138. Control of Emissions from Restaurant Operations. Available from : http://www.arb.ca.gov. Accessed August 3, 2009 
  11. James J. Schauer, Wolfgang F. Rogge, Lynn M. Hildemann, Monica A. Mazurek, Glen R. Cass : Source apportionment of airborne particulate matter using organic compounds as tracers. Atmospheric Environment, 30(22), 3837-3855, 1996 
  12. See, S. W., Balasubramanian, R. : Chemical chracteristics of fine particles emitted from different gas cooking methods. Atmospheric Environment, 42, 8852-8862, 2008 
  13. Lee, S. Y. : Emissions from street vendor cooking devices (charcoal grilling). EPA-600/R-99-048, 1999 
  14. Lee, H., Park, S. S., Kim, K. W., Kim, Y. J. : Source identification of PM2.5 particles measured in Gwangju, Korea. Atmospheric Research, 2008, 1-13, 2008 
  15. Gyeonggi Research Institute : Development of Air Pollutants Emission Inventory System for Gyeonggi-Do, KEI Research Report 2002-03, 2002 
  16. EPA Average Anual Emissions, All Criteria Pollutants Years Including 1970-2001. Available from : http://www.epa.gov/ttnchei1/trends/index.html. Accessed August 3, 2009 
  17. See, S. W., Balasubramanian, R. : Risk assessment of exposure to indoor aerosols associated with Chinese cooking. Environmental Research, 101, 197-204, 2006 
  18. Korea Meat Trade Association : Meat Handbook. Available from : http://www.kmta.or.kr. Accessed August 3, 2009 
  19. Cass, G. R. : Organic molecular tracers for particulate air pollution sources. Trends in Analytical Chemistry, 17(16), 356-366, 1998 
  20. SJVUAPCD (San Joaquin Valley Unified Air Pollution Control District) Rule 4692. Commercial Charbroiling. Available from : http://www.arb.ca.gov. Accessed August 3, 2009 
  21. Baek, S.-O., Kim, Y.-S., Perry, R. : Indoor air quality in homes, offices and restaurants in Korean urban areas-Indoor/Outdoor relationships. Atmospheric Environment, 31(4), 529-544, 1997 

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 

DOI 인용 스타일