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군부대 급식시설 취사 중 공기 질 및 유해인자 정량평가
김강산 ( Kangsan Kim ),하상윤 ( Sangyun Ha ),강차수 ( Chasu Kang ),윤여순 ( Yuhsun Youn ),최경자 ( Kyungja Choi ),박진옥 ( Jinok Park ),최수정 ( Sujung Choi ),우현지 ( Hyunzi Woo ) 국군의무사령부 2022 대한군진의학학술지 Vol.53 No.1
Objective: Recently, health impairments of workers exposed to cooking fumes for a long period of time have become a social concern. The aim of this study was to evaluate various harmful factors quantitatively, which could be produced during the cooking process at selected military catering facilities. Method: Six military cooking workplaces were selected as sample sites, and the samples for air pollutant measurement were collected while preparing lunch. The samples were collected using direct reading equipments or personal sample collectors. Air pollutants including fine dust, ultrafine dust, polycyclic aromatic hydrocarbons (PAHs), total volatile organic compounds (TVOCs), carbon monoxide (CO) and carbon dioxide (CO2) were analyzed quantitatively. Results: The concentrations of fine dust and ultrafine dust were higher than the recommended general indoor air quality limitations of the Korean government. Otherwise, there were no factors that exceeded the current government's standards. The criteria of the statutory standards for indoor air quality and the exposure criteria for chemicals and physical factors of the relevant law were referenced. Conclusion: The overall air quality at selected military catering facilities was relatively good, however, harmful factors such as cooking fumes generated during the cooking process can vary depending on multiple factors such as daily menus, cooking methods and operating conditions of ventilation facilities. So, to improve workplace environments, appropriate operating standards applicable to cooking facilities should be developed and continuously monitored.