Measurement of Nanoaerosol Size Distributions and PAHs Detection After Cooking

삼겹살과 고등어 조리시 발생하는 나노입자의 시간과 거리에 따른 크기분포와 PAH 검출

  • Hahn, Jung Suk (Division of WCU Multiscale Mechanical Design, School of Mechanical & Aerospace Engineering, Seoul National University) ;
  • Woo, Chang Gyu (Division of WCU Multiscale Mechanical Design, School of Mechanical & Aerospace Engineering, Seoul National University) ;
  • Noh, Seung Ryul (Division of WCU Multiscale Mechanical Design, School of Mechanical & Aerospace Engineering, Seoul National University) ;
  • Bae, Yong Jun (Division of WCU Multiscale Mechanical Design, School of Mechanical & Aerospace Engineering, Seoul National University) ;
  • Sung, Hyangki (Division of WCU Multiscale Mechanical Design, School of Mechanical & Aerospace Engineering, Seoul National University) ;
  • Choi, Man Soo (Division of WCU Multiscale Mechanical Design, School of Mechanical & Aerospace Engineering, Seoul National University)
  • 한정석 (서울대학교 기계항공공학부 WCU 멀티스케일 기계설계전공) ;
  • 우창규 (서울대학교 기계항공공학부 WCU 멀티스케일 기계설계전공) ;
  • 노승렬 (서울대학교 기계항공공학부 WCU 멀티스케일 기계설계전공) ;
  • 배용준 (서울대학교 기계항공공학부 WCU 멀티스케일 기계설계전공) ;
  • 성향기 (서울대학교 기계항공공학부 WCU 멀티스케일 기계설계전공) ;
  • 최만수 (서울대학교 기계항공공학부 WCU 멀티스케일 기계설계전공)
  • Received : 2011.07.04
  • Accepted : 2011.09.27
  • Published : 2011.09.30

Abstract

Pork belly meat and mackerel are popular meals in Korea. Although a lot of people enjoy cooking these food, there have been some reports that generated organic particles during cooking could be thereas on of lung cancer of nonsmoking housewives. In addition, some experiments show that carcinogens may be included in meat and fishes which we eat usually. For this reason, particle size and concentration in formation during cooking are necessary to figure out the relationship between particles and the diseases. Thus, we identify number concentrations and size distributions of generated nano aerosol in cooking with respect to time, hood operation, and distance between cooking and measurement locations. The maximum concentrations of nano aerosol(diameter sizes are between 10 to 700nm)are decreased after the cooking from $8{\times}10^6{\sharp}/cm^3$ to zeroth order in pork belly meat cooking, and from $3.5{\times}{\times}10^6{\sharp}/cm^3$ to zeroth order in mackerel cooking respectively. When it comes to hood operation during cooking, the detected concentrations of generated aerosols are decreased as in taking flow rate of the hood increases. In cooking pork belly meat, the reduced amount of concentration is about $3{\times}10^6{\sharp}/cm^3$ compared to no hood operation, when hood in taking flow rate is $610m^3/hr$ In mackerel cooking, reduced concentration is $6{\times}10^5{\sharp}/cm^3$ in the same condition. Also, Naphthalene and Fluorene, which are known as polycyclic aromatic hydrocarbons (PAHs), are detected in the generated aerosols during cooking.

Acknowledgement

Supported by : 한국연구재단

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