Cooking, especially meat and fish grilling, is one of the representative sources of indoor and outdoor particulate matter (PM). Most of PM emitted from cooking is ultrafine dust (PM2.5). Since odorous organic acids, aldehydes, and volatile organic compounds are absorbed by PM and discharged, restaurants and food service industries are major sources of odorous PM emission that cause odor nuisance complaints in cities. PM emitted from cooking also contains polycyclic aromatic hydrocarbons (PAHs), which are carcinogens. In this paper, the domestic PM emission status of biomass combustion, especially meat and fish grilling, was analyzed temporally and spatially. The results of previous studies on PM emission concentrations, emission rates, emission factors and their compositions from cooking were comprehensively summarized. In addition, the effects of food ingredient types, cooking methods, seasoning and oil addition and fuel types on the PM emission were reviewed. Much more PM was produced when cooking with charcoal rather than electricity or gas. The higher the fat content of food ingredients such as intestines, the higher the PM emission concentration and emission rate. There was a difference in the PM emissions depending on the cooking oil types, and the PM emission concentration was high when olive oil or corn oil was used. It is necessary to accumulate more information through followup studies on the emission concentrations, emission factors and properties of PM emitted from cooking activities. This information can be used for controlling odorous PM in restaurants and food service industries, and predicting the impacts of odorous PM on air quality and human health.

Abstract
1. 서 론
2. 악취 민원 추세 및 생활악취 관련 민원
3. 생물성 연소에 의한 입자상 물질 배출현황
    3.1 국내 입자상 물질 관리 및 배출 현황
    3.2 생물성 연소에 의한 입자상 물질 배출 현황
4. 음식물 조리 과정에서 배출되는 악취성입자상 물질 배출 특성
    4.1 입자상 물질 농도
    4.2 입자상 물질의 배출속도
    4.3 입자상 물질의 배출계수
    4.4 입자상 물질의 성상
5. 결 론
References

• 조경숙(이화여자대학교 환경공학과) | Kyung-Suk Cho (Department of Environmental Science and Engineering, Ewha Womans University) Corresponding Author