지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록· 키워드
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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.
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