Journal of the Korean Society of Urban Environment (한국도시환경학회지)

The Korean Society of Urban Environment (한국도시환경학회)
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A Study on the Emission Characteristics of Hazardous Air Pollutants (HAPs) and Particulate Matters from Under-Fired Briquette (Yeontan) Broiling

연탄 직화구이의 유해대기오염물질 및 입자상물질 배출특성 연구

  • Heo, Sun-Hwa (Air Pollution Engineering Division, National Institute of Environmental Research) ;
  • Kim, Jong-Hyeon (Air Pollution Engineering Division, National Institute of Environmental Research) ;
  • Jo, Myeong-Ran (Nakdong River Basin Environment Office) ;
  • Hong, Ji-Hyung (Air Pollution Engineering Division, National Institute of Environmental Research) ;
  • Kang, Dae-Il (Air Pollution Engineering Division, National Institute of Environmental Research)
  • 허선화 (국립환경과학원 대기공학연구과) ;
  • 김종현 (국립환경과학원 대기공학연구과) ;
  • 조명란 (낙동강유역환경청 울산합동방재센터) ;
  • 홍지형 (국립환경과학원 대기공학연구과) ;
  • 강대일 (국립환경과학원 대기공학연구과)
  • Received : 2016.04.20
  • Accepted : 2016.06.17
  • Published : 2016.06.30
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Abstract

With the growing interest in particulate matters due to the recent fine dust, an interest in the major emission sources of particulate matters is also increasing. In this study, biomass burning methods that accounted for a large portion of emission sources were selected, and an investigation was conducted on under-fired Briquette (Yeontan) broiling, which has been only little studied to date despite the increase in its use. Pork belly that accounted for the majority of responses and grilled Spanish mackerel that came second in consumption in our self-survey were selected as the samples of grilling. Experiments were conducted in a simulated combustion apparatus in order to analyze particulate and gaseous matters. The ratios of $PM_{2.5}/PM_{10}$ were 0.95 and 0.57 for grilled meat and grilled fish, respectively, and therefore most of the particulate matters produced during under-fired broiling appeared to be $PM_{2.5}$. The ratio of OC/EC was 16.7 to 43.2 in grilled meat, which indicated that most of carbon components were emitted as OC. In addition, grilled meat showed higher concentrations of $PM_{2.5}$ than $PM_{10}$. In addition, the analysis of PAHs and VOCs showed that the concentration was much higher in grilled meat than in grilled fish. Therefore, it is considered that regulation on under-fired briquette (yeontan) broiling in sector of biomass burning is necessary.

최근 미세먼지 증가에 따른 입자상 물질에 대한 관심이 높아지면서 입자상 물질의 주요배출원에 대한 관심까지 높아지고 있다. 본 연구에서는 생물성연소 중 입자상 물질을 많이 발생시키는 직화구이를 중심으로 선행연구가 부족하고 최근 사용량이 증가하고 있는 연탄을 선정하여 연구를 진행하였다. 구이의 시료로는 자체 설문조사를 통하여 과반수 이상을 차지한 삼겹살과 두 번째로 소비량이 많은 삼치구이를 선정하였다. 분석 항목으로는 입자상 및 가스상 물질 항목을 선정하여 모의연소장치를 사용하여 실험을 진행하였다. $PM_{2.5}/PM_{10}$ 비는 고기구이 0.95, 생선구이 0.57로 직화구이시 생성되는 입자상 물질의 대부분은 $PM_{2.5}$인 것으로 판단 되었다. OC/EC 비는 고기구이에서 16.7 ~ 43.2로 탄소성분 중 대부분이 유기탄소로 배출되었으며, $PM_{10}$보다는 $PM_{2.5}$에서의 높은 농도를 보였다. 또한 다환방향족탄화수소와 휘발성유기화합물의 분석 결과에 있어서 고기구이가 생선구이보다 높은 수치로 나타났다. 따라서 생물성 연소 부문 중 연탄 직화구이에 대한 관리가 필요 할 것으로 판단된다.

Keywords

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