In this study, the odor causing in the under-fired charbroiling restaurant was reported in literature investigation,pilot test and field experimental verification. The charbroiling restaurant causes odor complaints of Neighbors soefficient reduction method is requested. Acetaldehyde, ammonia, sulfur compound and the oil mist of white smokeare found to cause odor from the charbroiling restaurant. Pilot test results show that in the removal efficiency ofodor, Electrostatic Precipitation was 67.4%, absorption was 81.2%, adsorption was 74.2% and the ElectrostaticPrecipitation & Adsorption the hybrid system with 85.7% respectively. In the same condition of the hybrid system(Electrostatic Precipitation & Adsorption), the odor removal efficiency were higher when the design parameterssuch as the discharge voltage and current were high. The process efficiency were higher when as the implanterpole was cylindrical. However, the process efficiency rapidly reduced due to the contamination of the processcomponent or material, as the operating time of the equipment is increased. Therefore, fixed maintenance and repairof the equipment is found to be are very important, for long term operation. Therefore, as the experimental resultof this study, applying hybrid system removed odors caused in under-fired charbroiling restaurant which areunregulated, is more effective device that settle civil complaints and preserve environment.

본 연구에서는 공공하수처리시설의 효율적인 관리방안 제시를 위하여 2008년~2010년까지 28개소의 공공하수처리시설에 대하여 복합악취와 지정악취물질(22종)을 대상으로 악취실태조사 및 원인분석을 실시하였다. 조사결과 전처리 공정과 슬러지 처리공정에서 주로 고농도의 악취가 발생되고 있었으며, 황화수소와 메틸머캅탄 등의 황화합물류가 주요 악취원인물질로 조사되었다. 공공하수처리시설에서 발생되는 악취는 유입수의 성상에 따라 차이가 있으며, 유입수에서의 복합악취는 67배~66,943배, 황화수소는 ND~66.87 ppm으로 조사되었다. A 하수처리시설 유량 조정조에서의 복합악취와 황화수소는 교반시 각각 3,000배, 6.23 ppm, 비교반시 각각 300배, 0.20 ppm으로 조사되었다. 유입 분배조와 생슬러지 분배조는 하수와 슬러지 이송 파이프 라인의 낙차에 의해 내부에 양(+)압이 형성되므로 파이프 라인의 연장과 악취포집설비를 정상적으로 설치․운영하여 내부를 음(-)압 상태로 유지할 필요가 있다.