Journal of Korean Society for Atmospheric Environment (한국대기환경학회지)

Korean Society for Atmospheric Environment (한국대기환경학회)
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A Study on the Source Profile Development for Fine Particles (PM2.5) Emitted from Meat Cooking

고기구이에서 배출되는 미세입자 (PM2.5)의 배출원 구성물질 성분비 개발에 관한 연구

  • Kang, Byung-Wook (Department of Environmental Engineering, Korea National University of Transportation) ;
  • Jeon, Jun-Min (Green Jeonnam Environmental Complex Center, Suncheon First College) ;
  • Lee, Hak Sung (Department of Environmental Engineering, Seowon University)
  • 강병욱 (한국교통대학교 환경공학과) ;
  • 전준민 (순천제일대학 그린전남환경종합센터) ;
  • 이학성 (서원대학교 환경공학과)
  • Received : 2013.09.12
  • Accepted : 2013.11.06
  • Published : 2014.02.28
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Abstract

This study was performed to develop the source profiles for fine particles ($PM_{2.5}$) emitted from the meat cooking. The characterization of fine particles emitted from beef cooking showed comparably high level of carbon (75%) which mainly composed of OC (73%) and EC (2.3%). Also the level of $K^+$, $Cl^-$, K, Cl, and $Na^+$ has been diagnosed to be relatively high, mainly caused by the Korean spice with sodium component. The cooking of pork showed similar trend to the beef, resulting high level of OC, EC, $K^+$, $Cl^-$, K, Cl, and $Na^+$ as the major components of fine particles. The high proportions of metal's ingredient such as Zn and Pb have been spotted to be 0.463% and 0.386%, respectively. The higher ratio of OC has been collected for raw pork belly meat compared to seasoned meat in respond to presence of fat. The cooking of chicken and duck brought similar data that OC, $K^+$, K, $Cl^-$, Cl, EC, $NO_3{^-}$, and $SO{_4}^{2-}$ were main components of fine particles. The one notable feature is that Zn and Pb showed to be almost absent.

Keywords

References

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