서울시 백화점 내 조리지역과 비조리지역의 입자상 물질(Ultrafine Particles, PM2.5, PM10) 노출

• 영문명: Exposures to Ultrafine Particles, PM2.5 and PM10 in Cooking and Non-Cooking Areas of Department Stores in Seoul
• 발행기관: 한국환경보건학회
• 저자명: 조혜리(Hyeri Cho) 구슬기(Seulgi Gu) 김정훈(Jeonghoon Kim) 김샛별(Satbyul Kim) 이기영(Kiyoung Lee)
• 간행물 정보: 『한국환경보건학회지』제39권 제2호, 144~150쪽, 전체 7쪽
• 주제분류: 공학 > 환경공학
• 파일형태: PDF
• 발행일자: 2013.04.30

영문 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), PM2.5, and PM10 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, PM2.5 and PM10 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, PM2.5 and PM10 were significantly higher in cooking areas than in noncooking areas and non-cooking floors (p<0.05). UFP and PM2.5 were significantly correlated in cooking areas and non-cooking areas but not in non-cooking floors. PM2.5 were consisted of approximately 81% in PM10 and highly correlated with PM10 in all places. Conclusion: A higher correlation between UFP and PM2.5 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

cooking department store PM2.5 PM10 ultrafine particle (UFP) indoor air