삼겹살과 고등어 조리시 발생하는 나노입자의 시간과 거리에 따른 크기분포와 PAH 검출
Measurement of Nanoaerosol Size Distributions and PAHs Detection After Cooking
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초록
Pork belly meat and mackerelare popular meals in Korea. Although a lot of people enjoy cooking these food, there have been some reports that generated organic particles during cooking could be thereason of lung cancer of nonsmoking housewives.In addition, some experiments show that carcinogens may be included in meat and fishes which we eat usually. For this reason, particle size and concentrationinformation during cooking are necessary to figure outthe relationship between particles and the diseases. Thus, we identifynumber concentrationsand size distributions of generated nanoaerosolin cooking with respect to time, hood operation, and distance between cooking and measurement locations.The maximum concentrations of nanoaerosol(diameter sizes are between 10 to 700nm)are decreased after the cooking from 8×10^6#/㎤ to zeroth order in pork belly meat cooking, and from 3.5××10^6#/㎤ to zeroth order in mackerel cooking respectively.When it comes to hood operation during cooking,the detected concentrations of generated aerosols are decreased as intaking flow rate of the hood increases. In cooking pork belly meat, the reduced amount of concentration is about 3×106#/㎤ compared to no hood operation,when hood intakingflow rate is 610㎥/hr In mackerel cooking,reduced concentration is 6×10^5#/㎤ in the same condition. Also,Naphthalene andFluorene, which are known as polycyclic aromatic hydrocarbons (PAHs), are detected in the generated aerosolsduring cooking.
Abstract
Pork belly meat and mackerelare popular meals in Korea. Although a lot of people enjoy cooking these food, there have been some reports that generated organic particles during cooking could be thereason of lung cancer of nonsmoking housewives.In addition, some experiments show that carcinogens may be included in meat and fishes which we eat usually. For this reason, particle size and concentrationinformation during cooking are necessary to figure outthe relationship between particles and the diseases. Thus, we identifynumber concentrationsand size distributions of generated nanoaerosolin cooking with respect to time, hood operation, and distance between cooking and measurement locations.The maximum concentrations of nanoaerosol(diameter sizes are between 10 to 700nm)are decreased after the cooking from 8×10^6#/㎤ to zeroth order in pork belly meat cooking, and from 3.5××10^6#/㎤ to zeroth order in mackerel cooking respectively.When it comes to hood operation during cooking,the detected concentrations of generated aerosols are decreased as intaking flow rate of the hood increases. In cooking pork belly meat, the reduced amount of concentration is about 3×106#/㎤ compared to no hood operation,when hood intakingflow rate is 610㎥/hr In mackerel cooking,reduced concentration is 6×10^5#/㎤ in the same condition. Also,Naphthalene andFluorene, which are known as polycyclic aromatic hydrocarbons (PAHs), are detected in the generated aerosolsduring cooking.
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