Advanced Oxidation-Based System for Odor and Cooking Fume Reduction in Korean Barbecue Restaurants: Long-Term Evaluation and Impact Analysis

In typical Korean-style barbecue restaurants, either customers or employees grill meat directly at the table using charcoal or natural gas as fuel. During the direct grilling process, significant amounts of odor and cooking fumes, including particulate matter (PMs) and volatile organic compounds (VOCs), are generated, resulting in numerous complaints from neighboring residents. To address this issue, this study developed an abatement system that can simultaneously remove PMs, odors, and VOCs using a filtration device and an advanced oxidation agent. A 50 m³/min capacity abatement device, capable of treating polluted air emitted from approximately 20 barbecue tables, was installed in a restaurant, and its performance was evaluated over 18 months.

The abatement system comprises (1) a dry advanced composite oxidation and adsorption layer, (2) a membrane filter utilizing advanced oxidants and adsorbent powders as filter aids, and (3) a real-time monitoring system for odor, VOCs, and PMs at the inlet and outlet.

During the entire operation period, the average concentration of complex odor in the exhaust gas, expressed as air dilution ratio, was 606±811. After treatment by the abatement system, the complex odor concentration was reduced to 50±96, meeting the odor management standards stipulated by the Korean Odor Prevention Act. Additionally, the system demonstrated stable reduction efficiencies of 86.6±15.0% for PM₁₀ and 86.2±14.5% for VOCs.

Seasonal variations in emission characteristics were observed. The highest complex odor concentration occurred in winter (865±962 OU), followed by autumn (689±811 OU), summer (456±715 OU), and spring (444±757 OU). PM₁₀ concentration peaked in autumn (2,060±8,957 μg/m³), followed by summer (1,335±7,736 μg/m³), spring (638±5,228 μg/m³), and winter (462±3,328 μg/m³). The VOC concentration was highest in autumn (0.35±1.13 ppm) and similar in summer (0.25±0.72 ppm) and winter (0.25±0.90 ppm).

Despite significant seasonal fluctuations in pollutant emissions, the abatement system provided stable operation and reduction performance. Regardless of the season, the average complex odor concentration at the outlet was maintained at 50±95, PM₁₀ concentration was reduced by over 90% to an average of 215±621 μg/m³, and VOC removal efficiency was stably maintained at 88.0±15.7%.

The impact of installing the abatement system on air quality improvement around the restaurant was analyzed using the CALPUFF modeling system. The results confirmed that the system effectively reduced the diffusion of odors and cooking fumes, significantly improving the air quality in the surrounding area. In conclusion, this study suggests that a dry advanced oxidation-based system offers a practical and scalable solution for stable performance under various operating conditions and seasonal factors, contributing to air quality improvement and the protection of public health.

 

Acknowledgements

This research was supported by Basic Science Research Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Education (2020R1A6A1A03044977)