한국환경보건학회지 (Journal of Environmental Health Sciences)

  • 제39권2호
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  • Pages.144-150
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  • 2013
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  • 1738-4087(pISSN)
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  • 2233-8616(eISSN)
한국환경보건학회 (Korean Society of Environmental Health)
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서울시 백화점 내 조리지역과 비조리지역의 입자상 물질 (Ultrafine Particles, PM2.5, PM10) 노출

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

  • 조혜리 (서울대학교 보건대학원 환경보건학과 및 보건환경연구소) ;
  • 구슬기 (서울대학교 보건대학원 환경보건학과 및 보건환경연구소) ;
  • 김정훈 (서울대학교 보건대학원 환경보건학과, 서울의료원 의학연구소) ;
  • 김샛별 (서울대학교 보건대학원 보건학과) ;
  • 이기영 (서울대학교 보건대학원 환경보건학과 및 보건환경연구소)
  • 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)
  • 투고 : 2012.10.10
  • 심사 : 2013.04.15
  • 발행 : 2013.04.30
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초록

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.

키워드

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