- 學位論文
科大校園餐廳內用餐環境異味特徵研究
Odor Concentrations in the Restaurant Environment in Campus of University of Science and Technology
摘要
近年來台灣針對教育單位或大專院校校園內學生餐廳或廚房之室內空氣品質與油煙排放上有越來越多的要求，學生餐廳在吃的方面比起以往有更多不同的選擇，其烹飪過程所排放異味若不經有效處理後即排放至大氣中，會直接影響室內用餐食客以及廚房工作人員。因此本研究使用異味污染物官能測定法－三點比較式嗅袋法(NIEA A201.14A)，來測量室內異味濃度，並利用室內平面配置圖繪製等濃度圖。採樣時同步紀錄之氣象因子與人流數，透過主成分分析(Principal components analysis, PCA) 以及相關性分析獲得具有異味排放特徵之群組。使用美國冷凍空調學會ASHRAE (American Society of Heating, Refrigerating, and Air Condition Engineers, ASHRAE)中所提供的公式計算室內所需換氣量並模擬增加通風量後異味濃度分佈情形。 本研究以國立屏東科技大學學生餐廳作為研究對象，在為期兩個學期的採樣資料共192筆資料，發現在室內外早中晚三個用餐時段中，以中午異味濃度最高(44.7)，異味濃度的來源為人流出入導致異味逸散至室外。而觀察室內異味等濃度圖發現異味多停留在營業中店家旁，驗證異味來源為烹飪過程。使用相關性分析後發現異味與溫度(-.166)、濕度(.238)、氣壓(.167)、人流數(.337)等環境因子相關性較低，因採樣點在室內受到控制，較少受到自然環境因子之影響。利用PCA分析發現有五種群組，以現場狀況命名主要分為人為活動密集區、暴露排放源、烹飪方式、械通風影響以及牆壁阻礙五種。最後模擬室內通風量增加，使室內異味濃度減量再與ASHRAE標準所建議的最低通風率比較顯示，在改善後可達到其所建議的最低通風率11.4h-1。
並列摘要
Recently, the Taiwanese government has imposed increasing requirements for the indoor air quality and fume emission in student cafeterias and kitchens in education units or higher education institutions. Students are now offered an increased choice of food in student cafeterias. Emitting the odor generated from cooking without effective treatment directly affects diners and kitchen staff in cafeterias. This study employed the triangular odor bag method (NIEA A201.14A), an organoleptic assay on odor pollutants, to measure indoor odor concentration. An odor concentration chart was illustrated using the indoor floor plan. The meteorological factors and the number of people were simultaneously recorded during the sampling process, and principal component and correlation analyses were conducted to identify the groups exhibiting characteristics of odor emission. The required level of indoor ventilation was calculated using the equation provided by the American Society of Heating, Refrigerating, and Air Condition Engineers, and the odor distribution after an increase in ventilation was simulated. The study sample comprised 192 data points collected from the student cafeteria of National Pingtung University of Science and Technology across two semesters. An investigation into the breakfast, lunch, and dinner time in the indoor and outdoor areas revealed that the odor concentration was the highest during the lunch time(44.7) and that the odor in the outdoor area was caused by the odor escaping from the indoor area because of human access. The indoor odor concentration chart revealed that most of the odor was concentrated nearby the shops in business, and the source of odor was verified to be the cooking process. According to the correlation analysis, no high correlation was found between odor and the environmental factors, including temperature(-.166), humidity(.238), air pressure(.167), and the number of people(.337). This was because the sampling points were controlled indoors and thus rarely influenced by the environmental factors. The principal component analysis revealed 5 groups, which, named according to the on-site conditions, were the area of concentrated human activities, the exposure to the sources of emission, the cooking methods, the influence of mechanical ventilation, and wall obstruction. Finally, an increase in ventilation to reduce the indoor odor concentration was simulated, and the result was compared with the minimal ventilation recommended by the American Society of Heating, Refrigerating, and Air Condition Engineers. The comparison revealed that the minimal ventilation to achieve the desired odor concentration reduction was 11.4 h-1.