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http://dx.doi.org/10.5668/JEHS.2013.39.2.144

Exposures to Ultrafine Particles, PM2.5 and PM10 in Cooking and Non-Cooking Areas of Department Stores in Seoul  

Cho, Hyeri (Department of Environmental Health and Institute of Health and Environment, Graduate School of Public Health, Seoul National University)
Gu, Seulgi (Department of Environmental Health and Institute of Health and Environment, Graduate School of Public Health, Seoul National University)
Kim, Jeonghoon (Department of Environmental Health, Graduate School of Public Health, Seoul National University, Korea and Research Institute, Seoul Medical Center)
Kim, Satbyul (Department of Public Health, Graduate School of Public Health, Seoul National University)
Lee, Kiyoung (Department of Environmental Health and Institute of Health and Environment, Graduate School of Public Health, Seoul National University)
Publication Information
Journal of Environmental Health Sciences / v.39, no.2, 2013 , pp. 144-150 More about this Journal
Abstract
Objectives: Cooking activity in indoor environments can generate particulate matter. The objective of this study was to determine the concentrations of ultrafine particles (UFP), $PM_{2.5}$, and $PM_{10}$ in cooking and non-cooking areas of major department stores in Seoul. Methods: Eighteen department stores in Seoul, Korea were measured for concentrations of particulate matter. Using real-time monitors, concentrations of UFP, $PM_{2.5}$ and $PM_{10}$ were simultaneously measured in cooking and non-cooking areas on the floor with a food court and a non-cooking floor. Results: The concentrations of UFP, $PM_{2.5}$ and $PM_{10}$ were significantly higher in cooking areas than in noncooking areas and non-cooking floors (p<0.05). UFP and $PM_{2.5}$ were significantly correlated in cooking areas and non-cooking areas but not in non-cooking floors. $PM_{2.5}$ were consisted of approximately 81% in $PM_{10}$ and highly correlated with $PM_{10}$ in all places. Conclusion: A higher correlation between UFP and $PM_{2.5}$ was shown on cooking floor than on non-cooking floor in department stores. High levels of fine particles were caused by cooking activities at food courts. The further management of PM is needed to improve the indoor PM levels at food courts in department stores.
Keywords
cooking; department store; $PM_{2.5}$; $PM_{10}$; ultrafine particle (UFP); indoor air;
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