Diameters Analyses of Fine Particles Emitted When Mackerels Cooked

In this study, the characteristics of the dust emission according to the presence or absence of operation of the gas stove were analyzed by particle size analysis and density estimation while the mackerel was cooked while the fan was placed on the gas stove used in the home. The experiment was carried out using 20 mackerel of normal size at home. Commercially available canola oil was used as edible oil. In order to understand the characteristics such as particle size distribution of fine dust, light scattering measurement method which can be measured at intervals of several seconds was used. Particles generated by combustion of gas stove, particles formed by heating cooking oil, and particles generated by heating mackerel fish meat are judged to be nano size particles smaller than $1{\mu}m$. Therefore, it is necessary to use precise measurement method rather than the measurement method using the filter which is currently being measured in the measurement of the particles discharged from the fuel combustion or food cooking in the future. Analyzing the particle size and density of the dust emitted from the cooking stove is expected to contribute technically to the reduction of dust emissions from the cooking process of gas and fuel facilities at home and commercial facilities.

고등어 조리 시 발생하는 미세먼지의 입경 분석