Journal of Korean Society for Atmospheric Environment (한국대기환경학회지)

Korean Society for Atmospheric Environment (한국대기환경학회)
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A Study on the Development of Particulate Matters Emission Factors from Biomass Burning: Mainly Commercial Meat Cooking

생물성 연소에서 발생하는 미세먼지 배출계수 개발에 관한 연구: 고기구이를 중심으로

  • 박성규 ((주)케이에프이앤이 코퍼스트R&D센터) ;
  • 최상진 ((주)케이에프이앤이 코퍼스트R&D센터) ;
  • 김진윤 ((주)케이에프이앤이 코퍼스트R&D센터) ;
  • 이호진 (수원대학교 환경에너지공학과) ;
  • 장영기 (수원대학교 환경에너지공학과) ;
  • 봉춘근 (그린솔루스 (주)) ;
  • 김종호 (한서대학교 환경공학과) ;
  • 황의현 (경북도립대학 토목과)
  • Received : 2011.03.01
  • Accepted : 2011.06.22
  • Published : 2011.08.31
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Abstract

In this study, PM emission factors for commercial meat cooking were developed by the experiment using the similar restaurant model. The commercial material types of meat cooking were beef, pork and duck. And meat cooking materials were classified with marinated and raw cooking methods. The marinated and raw cooking methods were flat griddle (LPG) and under fired charbroiling grill. As a results, $PM_{10}$ emission factors for underfired pork cooking was estimated as 7.39 g/kg-meat which was the highest value in this study. The emission factors of under fired charbroiling grill method were higher than that of flat griddle method regardless of meat cooking material types and marinated meat. The particle size distribution of meat cooking was 0.23~5 ${\mu}m$ and median diameter was 2~2.5 ${\mu}m$.

Keywords

References

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Cited by

  1. GHG-AP Integrated Emission Inventories and Per Unit Emission in Biomass Burning Sector of Seoul vol.31, pp.1, 2015, https://doi.org/10.5572/KOSAE.2015.31.1.083