Journal of Climate Change Research (한국기후변화학회지)

The Korean Society of Climate Change Research (한국기후변화학회)
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Emission Characteristics of Air Pollutants from Meat Charbroiling

고기구이에서 발생하는 대기오염물질의 배출 특성

  • Park, Seong Kyu (KOFIRST R&D Center, KF Co. Ltd) ;
  • Kim, Dae kuen (Dept. of Environmental Engineering, Seoul National University of Science and Technology) ;
  • Hwang, Ui Hyun (Dept. of Civil Engineering, Gyeongbuk Provincial College) ;
  • Lee, Jeong Joo (Dept. of Industrial Environmental Health, Yong-In University) ;
  • Lee, Jun bok (Seoul Metropolitan Government Institute of Public Health and Environment) ;
  • Bae, Il Sang (Seoul Metropolitan Government Institute of Public Health and Environment) ;
  • Eo, Soo-mi (Seoul Metropolitan Government Institute of Public Health and Environment) ;
  • Jung, Kweon (Seoul Metropolitan Government Institute of Public Health and Environment)
  • 박성규 ((주)케이에프) ;
  • 김대근 (서울과학기술대학교 환경공학과) ;
  • 황의현 (경북도립대학 토목과) ;
  • 이정주 (용인대학교 산업환경보건학과) ;
  • 이준복 (서울특별시 보건환경연구원) ;
  • 배일상 (서울특별시 보건환경연구원) ;
  • 어수미 (서울특별시 보건환경연구원) ;
  • 정권 (서울특별시 보건환경연구원)
  • Received : 2015.12.04
  • Accepted : 2015.12.24
  • Published : 2015.12.31
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Abstract

Emission characteristics from charbroiling of four different meats (beef, port, duck and chicken) in a pilot-scale cooking facility were investigated in this study. The analyzed air pollutants include gaseous species (CO, NO, $SO_2$, $NH_3$ and PAHs) as well as particulate matters (TSP, $PM_{10}$, $PM_{2.5}$ and black carbon). The emission factors of $PM_{10}$ and PAHs were in the range of 3~47 g-PM/kg-meat and 0.6~11.41 mg-PAHs/kg-meat, respectively, depending on the type of a meat. In addition, the results also revealed that the high ratio of $PM_{2.5}$ to TSP in a meat charbroiling should be considered to design and to operate air pollution control devices.

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Acknowledgement

Supported by : 환경부