음식점의 악취 발생 현황 및 측정방법 연구

서지정보

ㆍ발행기관 : 한국냄새환경학회 ㆍ수록지정보 : 실내환경 및 냄새 학회지 / 16권 / 4호
ㆍ저자명 : 공부주, 박정민, 김종현, 김형천, 조정화, 김대곤, 이상보, 김정수, 김정훈

목차

1. 서 론
2. 연구내용 및 방법
2.1 조사 대상 음식점 현황
2.2 음식점의 악취배출 특성 조사
2.3 악취배출허용기준 차등 적용방안 검토
2.4 일본의 냄새 산정 프로그램
2.5 악취 배출허용기준 차등 적용 방안 검토
3. 연구결과 및 고찰
3.1 음식점의 복합악취 배출특성
3.2 음식점의 지정악취물질 및 개별물질 배출특성
3.3 일본의 악취 2호 규제기준 산정 결과 및 적용
3.4 음식점 악취 관리 개선방안
4. 결 론
References

영어 초록

The purpose of this study was to investigate the current status of odor and to examine the application method of the odor emission standard in a restaurant environment. The complex odor dilution concentrations (“times”) and odor compounds were measured in 8 restaurants. The highest complex odor dilution times were 966 in outlets and 97 in site boundaries of C restaurants. The average complex odor dilution times were 632 in outlets and 29 in site boundaries, which exceeded the allowable odor discharge standard of residential areas. Eighteen of the 22 specified offensive odor substances were detected. Aldehyde-type substances showed high concentrations, and the highest concentration of ethanol was detected in addition to the designated odorous substances. Dichloromethane, benzene, and phenol, which are harmful air pollutants, were also detected. The odorant concentrations of restaurants were found to exceed the odor standard threshold in A, B, and F restaurants. Upon review of the Japanese-style odor index respective to restaurant odor, it is difficult to apply an equivalent emission allowance standard as the permissible emission standard of the workplace. It is necessary to regulate emission standards by different emission standards. In the future, it will be necessary to determine how to measure the odor index and how to apply the odor emission standard to everyday facilities, such as restaurants, grocery stores, etc.

참고 자료

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