한국환경보건학회지, 제39권제2호(2013) J Environ Health Sci, 2013: 39(2): 144-150 144 http://dx.doi.org/10.5668/JEHS.2013.39.2.144 서울시 백화점 내 조리지역과 비조리지역의 입자상 물질 (Ultrafine Particles, PM 2.5 , PM 10 ) 노출 조혜리·구슬기·김정훈*·김샛별**·이기영 † 서울대학교 보건대학원 환경보건학과 및 보건환경연구소 * 서울대학교 보건대학원 환경보건학과, 서울의료원 의학연구소, ** 서울대학교 보건대학원 보건학과 Exposures to Ultrafine Particles, PM 2.5 and PM 10 in Cooking and Non-Cooking Areas of Department Stores in Seoul Hyeri Cho, Seulgi Gu, Jeonghoon Kim*, Satbyul Kim**, and Kiyoung Lee † Department of Environmental Health and Institute of Health and Environment, Graduate School of Public Health, Seoul National University, Seoul, Korea * Department of Environmental Health, Graduate School of Public Health, Seoul National University, Seoul, Korea and Research Institute, Seoul Medical Center, Seoul, Korea **Department of Public Health, Graduate School of Public Health, Seoul National University, Seoul, Korea 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), PM 2.5 , and PM 10 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, PM 2.5 and PM 10 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, PM 2.5 and PM 10 were significantly higher in cooking areas than in non- cooking areas and non-cooking floors (p<0.05). UFP and PM 2.5 were significantly correlated in cooking areas and non-cooking areas but not in non-cooking floors. PM 2.5 were consisted of approximately 81% in PM 10 and highly correlated with PM 10 in all places. Conclusion: A higher correlation between UFP and PM 2.5 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. Keywords: cooking, department store, PM 2.5 , PM 10 , ultrafine particle (UFP), indoor air I. 서 론 최근 우리나라는 백화점 및 대형쇼핑센터, 외식업 소 등의 다중이용시설이 증가되어 다양한 상권을 구 성하는 추세이다. 백화점은 제한된 공간에서 다양한 제품을 판매하는 상업 시설로, 적절한 실내 공기질 관리가 이루어지지 않을 경우 미세먼지, 휘발성유기 화합물, 일산화탄소 등 유해물질이 실내에 축적되어 † Corresponding author: Kiyoung Lee, Department of Environmental Health, Graduate School of Public Health, Seoul National University, Tel: +82-2-880-2735, Fax: +82-2-762-2888, E-mail: cleanair@snu.ac.kr Received: 10 October 2012, Revised: 14 January 2013, Accepted: 15 April 2013 [ 원저 ]