Journal of Korean Society for Atmospheric Environment (한국대기환경학회지)

Korean Society for Atmospheric Environment (한국대기환경학회)
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Collection Characteristics of Particulate Matters from Biomass Burning by Control Devices: Mainly Commercial Meat Cooking

생물성연소에서 발생하는 미세먼지의 장치별 집진 특성: 고기구이를 중심으로

  • 박성규 ((주)케이에프이앤이 코퍼스트R&D센터) ;
  • 최상진 ((주)케이에프이앤이 코퍼스트R&D센터) ;
  • 박건진 ((주)케이에프이앤이 코퍼스트R&D센터) ;
  • 김진윤 ((주)케이에프이앤이 코퍼스트R&D센터) ;
  • 봉춘근 (그린솔루스(주)) ;
  • 박성진 (그린솔루스(주)) ;
  • 김종호 (한서대학교 환경공학과) ;
  • 황의현 (경북도립대학 토목과)
  • Received : 2011.02.19
  • Accepted : 2011.11.21
  • Published : 2011.12.31
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Abstract

The aim of this study is to understand the characteristics of exhausting particulate matters (PM) and to control emitted PM from meat cooking restaurants. We found that $PM_{2.5}$, $PM_{5.0}$ occupy 69.2% and 98.6% of total PM from pork cooking, respectively. Therefore, we can see that it is not easy to remove PM generated from a pork cooking process. The collection efficiencies of various control devices, which are a condensing scrubber, a cyclone, an impactor, an oil filter and an electrostatic precipitator (ESP), were measured and compared. ESP had the highest collection efficiency (88.6%) and condensing scrubber had the lowest one (68.0%). However, the system recovering property should be considered to choose a control device because PM from meat cooking process are extremely stickiness. Therefore, we can recommend that ESP following an impactor or a cyclone is the best combination to remove PM generated from meat cooking restaurants.

Keywords

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