{"title":"韩国公共和商用厨房中TVOCs、醛类和多环芳烃浓度的比较分析","authors":"Haejoon Chun, Min Young Song","doi":"10.1007/s11869-025-01703-w","DOIUrl":null,"url":null,"abstract":"<div><p>Public and commercial kitchens in Korea operate differently; however, there have been no systematic studies comparing volatile organic compounds (VOCs) concentrations in different types of cooking facilities. We compared compound concentrations between public and commercial kitchens in Korea through online monitoring of VOCs and analyzing the total VOCs (TVOCs), aldehydes, and polycyclic aromatic hydrocarbons (PAHs) generated during cooking. Real-time monitoring was conducted in three public and three commercial kitchens. High peak occurrences were more frequent during cooking in commercial kitchens. An additional analysis of TVOCs and aldehydes conducted during cooking in four public and four commercial kitchens revealed that the average TVOCs concentration was 4.6 times higher in public kitchens. In contrast, concentrations of formaldehyde and acetaldehyde were 1.5 and 1.4 times higher in commercial kitchens, respectively. PAHs analysis detected 37 compounds were detected in both public and commercial kitchens. The total PAHs concentration was 1,162.6 ng/m<sup>3</sup> in commercial and 326.8 ng/m<sup>3</sup> in public kitchens. Concentrations of carcinogenic and priority management PAHs were elevated in commercial kitchens, with benzo[a]pyrene being 1.4 times higher in commercial kitchens than in public kitchens. Our results suggest a higher health risk in commercial than in public kitchens, emphasizing the need to identify and control pollutants generated during cooking.</p></div>","PeriodicalId":49109,"journal":{"name":"Air Quality Atmosphere and Health","volume":"18 5","pages":"1263 - 1275"},"PeriodicalIF":2.9000,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative analysis of the concentrations of TVOCs, Aldehydes, and PAHs in public and commercial kitchens in Korea\",\"authors\":\"Haejoon Chun, Min Young Song\",\"doi\":\"10.1007/s11869-025-01703-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Public and commercial kitchens in Korea operate differently; however, there have been no systematic studies comparing volatile organic compounds (VOCs) concentrations in different types of cooking facilities. We compared compound concentrations between public and commercial kitchens in Korea through online monitoring of VOCs and analyzing the total VOCs (TVOCs), aldehydes, and polycyclic aromatic hydrocarbons (PAHs) generated during cooking. Real-time monitoring was conducted in three public and three commercial kitchens. High peak occurrences were more frequent during cooking in commercial kitchens. An additional analysis of TVOCs and aldehydes conducted during cooking in four public and four commercial kitchens revealed that the average TVOCs concentration was 4.6 times higher in public kitchens. In contrast, concentrations of formaldehyde and acetaldehyde were 1.5 and 1.4 times higher in commercial kitchens, respectively. PAHs analysis detected 37 compounds were detected in both public and commercial kitchens. The total PAHs concentration was 1,162.6 ng/m<sup>3</sup> in commercial and 326.8 ng/m<sup>3</sup> in public kitchens. Concentrations of carcinogenic and priority management PAHs were elevated in commercial kitchens, with benzo[a]pyrene being 1.4 times higher in commercial kitchens than in public kitchens. Our results suggest a higher health risk in commercial than in public kitchens, emphasizing the need to identify and control pollutants generated during cooking.</p></div>\",\"PeriodicalId\":49109,\"journal\":{\"name\":\"Air Quality Atmosphere and Health\",\"volume\":\"18 5\",\"pages\":\"1263 - 1275\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2025-02-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Air Quality Atmosphere and Health\",\"FirstCategoryId\":\"93\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11869-025-01703-w\",\"RegionNum\":4,\"RegionCategory\":\"环境科学与生态学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENVIRONMENTAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Air Quality Atmosphere and Health","FirstCategoryId":"93","ListUrlMain":"https://link.springer.com/article/10.1007/s11869-025-01703-w","RegionNum":4,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENVIRONMENTAL SCIENCES","Score":null,"Total":0}
Comparative analysis of the concentrations of TVOCs, Aldehydes, and PAHs in public and commercial kitchens in Korea
Public and commercial kitchens in Korea operate differently; however, there have been no systematic studies comparing volatile organic compounds (VOCs) concentrations in different types of cooking facilities. We compared compound concentrations between public and commercial kitchens in Korea through online monitoring of VOCs and analyzing the total VOCs (TVOCs), aldehydes, and polycyclic aromatic hydrocarbons (PAHs) generated during cooking. Real-time monitoring was conducted in three public and three commercial kitchens. High peak occurrences were more frequent during cooking in commercial kitchens. An additional analysis of TVOCs and aldehydes conducted during cooking in four public and four commercial kitchens revealed that the average TVOCs concentration was 4.6 times higher in public kitchens. In contrast, concentrations of formaldehyde and acetaldehyde were 1.5 and 1.4 times higher in commercial kitchens, respectively. PAHs analysis detected 37 compounds were detected in both public and commercial kitchens. The total PAHs concentration was 1,162.6 ng/m3 in commercial and 326.8 ng/m3 in public kitchens. Concentrations of carcinogenic and priority management PAHs were elevated in commercial kitchens, with benzo[a]pyrene being 1.4 times higher in commercial kitchens than in public kitchens. Our results suggest a higher health risk in commercial than in public kitchens, emphasizing the need to identify and control pollutants generated during cooking.
期刊介绍：
Air Quality, Atmosphere, and Health is a multidisciplinary journal which, by its very name, illustrates the broad range of work it publishes and which focuses on atmospheric consequences of human activities and their implications for human and ecological health.
It offers research papers, critical literature reviews and commentaries, as well as special issues devoted to topical subjects or themes.
International in scope, the journal presents papers that inform and stimulate a global readership, as the topic addressed are global in their import. Consequently, we do not encourage submission of papers involving local data that relate to local problems. Unless they demonstrate wide applicability, these are better submitted to national or regional journals.
Air Quality, Atmosphere & Health addresses such topics as acid precipitation; airborne particulate matter; air quality monitoring and management; exposure assessment; risk assessment; indoor air quality; atmospheric chemistry; atmospheric modeling and prediction; air pollution climatology; climate change and air quality; air pollution measurement; atmospheric impact assessment; forest-fire emissions; atmospheric science; greenhouse gases; health and ecological effects; clean air technology; regional and global change and satellite measurements.
This journal benefits a diverse audience of researchers, public health officials and policy makers addressing problems that call for solutions based in evidence from atmospheric and exposure assessment scientists, epidemiologists, and risk assessors. Publication in the journal affords the opportunity to reach beyond defined disciplinary niches to this broader readership.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
