CONCENTRATION COMPARISON OF THE INDOOR AIR POLLUTANTS IDENTIFIED FROM THE RESTAURANTS WITH THE DIFFERENT COOKING AND VENTILATION METHODS

This study compared the concentrations of indoor air pollutants identified from the 5 restaurantsincluding a category A (two Korean barbecue houses) during a lunch time period and a category B(one Japanese, one Chinese, and one Italian restaurants) during a dinner time period. This studyanalyzed the indoor (at breathing zones) and outdoor concentrations of the air pollutants, includingparticulate matter (PM) and formaldehyde (HCHO), and aldehydes, before and during eating meals.The average concentrations of PM10, PM2.5 and PM1.0 measured at the breathing zones during eatingperiod at a Korean barbecue house using charcoal as cooking fuel were 169, 124, and 63 ?g/m3,respectively. The average ratios for PM1.0/PM10, PM2.5/PM10, and PM1.0/PM2.5 at the barbecue houseduring the eating period were 0.38, 0.73, and 0.52, respectively. However, the average ratios of themat other restaurants during their eating periods were 0.10 0.26, 0.32 0.45, and 0.29 0.58,respectively. The Chinese restaurant showed the second highest PM2.5 and PM10 concentrations. Theformaldehyde concentrations in the investigated restaurants ranged from 68.7 to 264.8 ppb (89.7 to345.9 ?g/m3). The highest formaldehyde and the total aldehyde levels were observed in the Japaneserestaurant. This may be because of aldehydes emitted from frying processes of fish and other seafoodwith oils and of corns and other vegetables with cheese and mayonnaise in the Japanese restaurant.Room volume or people occupancy of the restaurants might not significantly affect the PM and HCHOlevels at the breathing zone.