조리시 발생되는 입자상 및 가스상 오염물질의 특성-육류와 생선구이를 중심으로
Characteristics of Particles and Gaseous Pollutants Generatedfrom Roasting Fish and Meat in Kitchens
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Various pollutants are emitted and released during cooking, smoking, cleaning, and building materials in indoor environments. Indoor air quality management in kitchens is important because a considerable amount of pollutants are produced by the high temperature and combustion conditions associated with the cooking process. In this study, the correlation between the concentration characteristics of several indoor pollutants generated during cooking, and the detected concentration of these pollutants is investigated based on the ventilation pattern. When liquefied natural gas was burned for one hour without ingredients, the levels of CO and NO2 were 6-7 times higher compared with the background concentration due to incomplete combustion. When fish was roasted, PM2.5 concentration was approximately three times higher compared with when meat was roasted. However, the level of gaseous pollutants was higher for the latter. Based on the evaluation of the ventilation effect during the operation of the range hood, the concentration of particulate and gaseous pollutants (CO, NO2) was approximately ten times lower compared with the off state. In addition, when the hood is turned off, the time taken to decrease the concentration in the pre-cooked state is five hours or more, indicating that ventilation is necessary for indoor cooking.
Abstract
Various pollutants are emitted and released during cooking, smoking, cleaning, and building materials in indoor environments. Indoor air quality management in kitchens is important because a considerable amount of pollutants are produced by the high temperature and combustion conditions associated with the cooking process. In this study, the correlation between the concentration characteristics of several indoor pollutants generated during cooking, and the detected concentration of these pollutants is investigated based on the ventilation pattern. When liquefied natural gas was burned for one hour without ingredients, the levels of CO and NO2 were 6-7 times higher compared with the background concentration due to incomplete combustion. When fish was roasted, PM2.5 concentration was approximately three times higher compared with when meat was roasted. However, the level of gaseous pollutants was higher for the latter. Based on the evaluation of the ventilation effect during the operation of the range hood, the concentration of particulate and gaseous pollutants (CO, NO2) was approximately ten times lower compared with the off state. In addition, when the hood is turned off, the time taken to decrease the concentration in the pre-cooked state is five hours or more, indicating that ventilation is necessary for indoor cooking.
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