[1]郭 华,高 枫,董俊刚,等.公共餐饮建筑室内空气质量测试与分析[J].西安建筑科技大学学报:自然科学版,2013,45(04):559-564.[doi:10.15986/j.1006-7930.2013.04.016]
　GUO Hua,GAO Feng,DONG Jun-gang,et al.Measurement and analysis on the indoor air quality in the public catering building[J].J.Xi’an Univ. of Arch. & Tech.:Natural Science Edition,2013,45(04):559-564.[doi:10.15986/j.1006-7930.2013.04.016]
点击复制

公共餐饮建筑室内空气质量测试与分析()
分享到：

西安建筑科技大学学报:自然科学版[ISSN:1006-7930/CN:61-1295/TU]

卷:
45
期数:
2013年04期
页码:
559-564
栏目:
出版日期:
2013-08-31

文章信息/Info

Title:
Measurement and analysis on the indoor air quality in the public catering building
文章编号:
1006-7930(2013)04-0559-06
作者:
郭 华1; 高 枫1; 2; 董俊刚1; 2; 吴寅姗1; 3
(1.西安建筑科技大学建筑学院,陕西 西安 710055;2.西安建筑科技大学中省共建生态建筑环境实验室,陕西 西安 710055;3.西安建筑科技大学艺术学院,陕西 西安 710055)
Author(s):
GUO Hua2; GAO Feng1; 2; DONG Jun-gang1; 2; WU Yin-shan3
(1.Schoolof Architecture, Xian Univ of Arch & Tech, Xian 710055,China; 2.The laboratory of ecological building environment constructed by central and provincial government, Xian Univ. of Arch & Tech, Xian 710055, China; 3.School of Art, Xian Univ of Arch & Tech, Xian 710055,China)
关键词:
餐饮建筑; 室内空气质量; PM10; PM2.5
Keywords:
catering building;  indoor air quality;  PM10;  PM2.5
分类号:
TU834.6+1
DOI:
10.15986/j.1006-7930.2013.04.016
文献标志码:
A
摘要:
为了解公共餐饮建筑的室内空气品质,使用在线仪器对西安8家不同类型饭店的CO2、CO、PM2.5、PM10浓度,分别在高峰期和空白期进行实时监测.所得数据与GB/T 18883-2002《室内空气质量标准》进行对比.结果表明,在含烧烤的饭店中CO2、CO浓度更易超标,烧烤店CO2和CO在高峰期的平均浓度分别超标1.71%和71.59%;面食店CO超标111.34%;印度饭店CO2超标54.31%.而可吸入颗粒物的质量浓度普遍超标(299.33% ~760%).最后,通过分析烹饪方式、通风状况、人员密度及局部人为因素来解释超标原因并提出改善室内空气质量的措施.
Abstract:
In order to get information about the Indoor Air Quality(IAQ)of the public catering environment in the restaurant, the online instruments were set for meal-time detection of CO2, CO, PM2.5 and PM10 concentrations in 8differenttypes of restaurant in Xi′an during fastigium and blanking period. Compared with GB/T 18883-2002 《indoor air quality standards》, the testing results indicate that the CO and CO2 concentrations are easily beyond standard in restaurant with grilled process. The over standard rate of average concentrations of CO and CO2 in fastigium period are 1.71% and 71.59% respectively in barbecue restaurant; the CO concentration in Chinese noodle Restaurant exceed 111.34%;and the Indian restaurant CO2 concentration exceed 54.31%.The mass concentrations of inhalable particulate generally exceed 299.33% to 760%. Finally, the reason for the phenomenon of over standard can be explained by analysing cooking methods, ventilation, personnel density and local human factor. In addition the paper, proposed some improvement measure for indoor air quality

参考文献/References:

[1] 宋广生. 室内空气质量标准解读[M]. 北京: 机械工程出版社.2003:56-157.
SONG Guang-sheng.Theanalysis ofindoor air qualitystandard[M].Beijing: Mechanical engineering press, 2003:56-157.
[2] 温梦婷, 胡 敏. 北京 餐 饮 源 排 放 细 粒 子 理 化 特 征 及 其 对 有 机 颗 粒 物 的 贡 献 [J]. 环 境 科 学,2007,28(11):2620-2625.
WEN Meng-ting,HU Min.Physicalandchemicalcharacteristicsoffineparticlesemittedfromcookingemissionsanditscontributionto particulateorganic matterin Beijing[J].Environmental Science,2007,28(11):2620-2625.
[3] 卢剑霞, 孔祥环. 不同燃料和排风方式对烧烤餐厅空气质量的影响[J]. 铁道劳动安全卫生与环保,1997,24(4):251-253.
LUJian-zhen,KONG Xiang-huan.Theinfluenceofdifferentfuelandthe wayofexhaustonindoorairqualityinbar-becuerestaurant[J].Railway Occupational Safety Health &Environmental Protection,1997,24(4):251-253.
[4] 廖 雷, 钱公望. 烹调油烟的危害及其污染治理[J]. 桂林工学院学报,2003,23(4):463-468.
LIAO Lei,QIAN Gong-wang.Cooking oilfumes pollutionand solution[J].Journal of Guilininstitute of Technolo-gy,2003,23(4):463-468.
[5] 张 庆, 徐业林. 华侨饭店空气质量调查分析[J]. 安徽预防医学杂志,1997,3(1):29-31.
ZhANG Qing,XU Ye-lin.Theinvestigationofindoorairqualityin HuaQiaorestaurant[J].AnhuiJournalofPreven-tive Medicine,1997,3(1):29-31.
[6 ] 钟逶迤 , 刘胜洪. 深圳市某区新装修饭店 ( 餐厅 ) 空气质量调查分 [J]. 中国卫生检验杂志,2009,19(16):1395-1397.
ZhONG Wei-yi,LIU Sheng-hong.AnInvestigationonindoorairqualityofnewlydecoratedrestaurants[J].ChineseJournal of Health Laboratory Technology,2009,19(16):1395-1397.
[7] 徐荣佳. 空气颗粒物污染对健康的危害和预防[J], 解放军预防医学志,2005,23(4):305-307.
XU Rong-jia.Theimpactof Airparticulatepollutiononhealthyandpreventiveaction[J].Journalofpreventive med-icineof Chinese peoplesliberationarmy, 2005,23(4):305-307.
[8] 陈 晗. 餐饮业油烟污染现状及防治对策 [J]. 环境科学与管理,2006,31(3):76-77.
CHEN Han.Thesituationoflampblackpollutionanditscountermeasuresincateringindusty[J].Environmentalsci-enceand management,2006,31(3):76-77.
[9] CHENG Lee-shun, LI Wai-ming,YIN Chan.Lo.Indoorairqualityatrestaurants withdifferentstyles ofcookinginmetropolitan Hong Kong[J].The Scienceofthe Total Environment,2001,279(1-3):181-193.
[10] Monnch, Fuchs A.Particulate matterlessthan 10μm(PM10 )andfine particlesless than 2.5μm(PM2.5): rela-tionships betweenindoor, outdoorand personal concentrations[J].The Science ofthe Total Environment,1977,208(1-2):15-21.
[11] Rogge W F, Hildemmann L M.Sources offineorganicaerosol.1.Charbroilers and meatcooking operations[J].Environment Scienceand Technology,1991,25(6):1112-1125.
[12] Lee S C, Chan L Y, Chu M Y.Indoorand outdoorairqualityinvestigationat14 public placesinHong Kong[J].EnvironmentInternational,1999,25(4):443-450.
[13] 邵 华. 烧烤餐厅污染物控制研究[D]. 天津: 天津大学,2009.
SHAO Hua.Theresearchof pollutioncontrolin barbecuerestaurant[D].Tianjin:Tianjin university,2009.
[14] GB/T18883-2002 室内空气质量标准[S]. 北京: 中国标准出版社,2002.
GB/T18883-2002Indoorairqualitystandard[S].Beijing:China Standards Press,2002.

备注/Memo

备注/Memo:
收稿日期:2012-06-25  修改稿日期:2013-07-16
基金项目:陕西省教育厅专项科研资助项目(12JK0903);西安市城乡建设委员会建设科技项目(2011002)
作者简介:郭 华(1971-),女,陕西蒲城人,副教授,主要从事建筑技术科学方面研究.
更新日期/Last Update: 2015-10-05