서울시 백화점 내 조리지역과 비조리지역의 입자상 물질(Ultrafine Particles, PM2.5, PM10) 노출 = Exposures to Ultrafine Particles, PM2.5 and PM10 in Cooking and Non-Cooking Areas of Department Stores in Seoul

다국어 초록 (Multilingual Abstract)

Objectives: Cooking activity in indoor environments can generate particulate matter. The objective of this study
was to determine the concentrations of ultrafine particles (UFP), PM2.5, and PM10 in cooking and non-cooking
areas of major department stores in Seoul.
Methods: Eighteen department stores in Seoul, Korea were measured for concentrations of particulate matter.
Using real-time monitors, concentrations of UFP, PM2.5 and PM10 were simultaneously measured in cooking and
non-cooking areas on the floor with a food court and a non-cooking floor.
Results: The concentrations of UFP, PM2.5 and PM10 were significantly higher in cooking areas than in noncooking
areas and non-cooking floors (p<0.05). UFP and PM2.5 were significantly correlated in cooking areas
and non-cooking areas but not in non-cooking floors. PM2.5 were consisted of approximately 81% in PM10 and
highly correlated with PM10 in all places.
Conclusion: A higher correlation between UFP and PM2.5 was shown on cooking floor than on non-cooking
floor in department stores. High levels of fine particles were caused by cooking activities at food courts. The
further management of PM is needed to improve the indoor PM levels at food courts in department stores.

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