Hood Method를 이용한 직화구이 음식점의 미세먼지 배출 특성

Emission Characteristics of Particulate Matters from Under-fired Charbroiling Cooking Process using the Hood Method

Under-fired charbroiling cooking processes are known as important contributors of particulate matter (PM). In this study, we characterized the emission of particulate matters from under-fired charbroiling cooking processes using the hood method. Accumulated mass concentration of PM10 was 92.2~99.5% and particle size of 2.0~2.5 μm was highest. The concentration of PM increased very sharply at the beginning of charbroiling meats and then gradually decreased as the charbroiling continued. PM concentration also increased very sharply when gravy from meat spilled onto the frame of fire. However, mass concentration during charbroiling using only charcoals was very low compared to that of meats. We estimated the emission factors of charcoal, pork belly and pork shoulder respectively; 0.01~0.02 g/kg, 5.02~6.26 g/kg, 2.86~4.15 g/kg of PM2.5, 0.01~0.03 g/kg, 7.44~7.91 g/kg, 4.54~5.56 g/kg of PM10, and 0.02~0.05 g/ kg, 7.59~7.95 g/kg, 4.93~5.68 g/kg of TSP. The emission factors of charcoal were negligible and the emission factors of pork belly were higher than that of pork shoulder. Emission rates of particulate matters from under-fired charbroiling cooking process were estimated as 578,009~1,265,152 kg/yr of PM2.5, 917,539~1,598,619 kg/yr of PM10 and 996.358~1,606,703 kg/yr of TSP. But emission factors should be verified with an in-stack cascade impactor because the reported method involves some assumptions.