The Journal of the Convergence on Culture Technology (문화기술의 융합)

The International Promotion Agency of Culture Technology (국제문화기술진흥원)
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Characteristics and Management of Particulate Matter(PM2.5) Emission on Cooking Condition

주방 조리시 미세먼지(PM2.5) 배출 특성과 관리방안

  • 이명구 (을지대학교 보건환경안전학과) ;
  • 정명진 (을지대학교 보건환경안전학과) ;
  • 강민지 (을지대학교 보건환경안전학과)
  • Received : 2017.11.30
  • Accepted : 2018.02.05
  • Published : 2018.02.28
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Abstract

There are many pollutants in the residential space due to building materials, ventilation, cooking, etc. Among them, particulate matter is a primary carcinogen and very harmfull to the human body, it occurs mostly in cooking. Therefore, in order to manage the indoor air quality well, it is necessary to evaluate the relationship between the concentration of particulate matter generated during cooking and ventilation method. In this study, we propose a management method and particulate matte which occurs during the kitchen cooking by measuring and analyzing the concenteation change of particulate matter(PM2.5) according to the type of food and the ventilation method.

실내 거주공간에는 건축 자재, 환기, 조리 등으로 인하여 많은 오염물질이 발생한다. 이중 미세먼지는 1급 발암물질로 인체에 매우 유해한 물질이며, 주로 조리시에 가장 많이 발생한다. 따라서 실내공기질을 잘 관리하기 위해서는 조리시 발생하는 미세먼지의 농도와 환기방법과의 관계를 평가할 필요가 있다. 이에 본 연구에서는 음식물의 종류 및 환기방법에 따른 미세먼지(PM2.5)의 농도변화를 측정하고 분석하여, 주방 조리시 발생하는 미세먼지의 관리방안을 제시하고자 하였다.

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References

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