earticle

영어

The odor from restaurants is considered as one of the environmental pollutions and is becoming a cause of serious environmental problems in downtown areas that have many residential districts and shops. In this study, the investigations on the emission characteristics and the odor causing substances was conducted.
The control units and the odor producer were installed in laboratory. The analysis was conducted on ammonia, sulfur compounds, carbonyl compounds, amines, vocs which is emitted from beef, pork, chicken when cooked using gas range and charcoal fire.
The range of the ammonia concentration from each meats was 2,011~6,503 ppb, acetaldehyde which is one of the carbonyl compounds was 27.2~267.2 ppb, trimethylamine was 0.6~3.9 ppb. The concentration of benzene was highest in vocs but meat originated benzene concentration was low in comparison with the concentration of benzene from the charcoal itself.