四種餐飲業用餐空間室內空氣品質之研究

Study of indoor air quality in four different restaurants

方宗聖(ZONG-SHENG FANG)

指導教授 ： 王雅玢

中原大學/工學院/生物環境工程研究所/碩士(2014年)

https://doi.org/10.6840/cycu201400040

摘要

摘要
隨著環保意識的提升，社會越來越多的民眾開始追求更高的生活品質標準和良好工作環境。根據統計，人一天待在室內時間佔80%以上，室內空間之環境品質對人的健康上之影響不容小覷。近年來消費型態改變外食比例增加，民眾可選擇餐飲業類型眾多，然而，餐飲業最常使用瓦斯爐及加熱器具烹煮食材，但可能因燃燒不完全產生CO或其它空氣污染物，因此了解餐廳內外場的室內空氣污染物分佈狀況，有助於商家對其烹飪行為的調整與室內通風設計之改善，進而對用餐民眾有更貼心的思慮。
本研究使用直讀式儀器進行TVOCs、O3、甲醛、CO2、CO在四間不同形式之餐廳進行內外場採樣，並且使用安德森採樣器進行真菌及細菌的檢測，除了對餐廳的內外場空氣品質進行比較外，並可藉由烹飪方式的不同進行室內空氣污染物的濃度比較。結果顯示四間餐廳各污染物平均濃度，TVOCs最高平均濃度為火鍋店820 ppb。O3最高平均濃度為火鍋店25ppb。甲醛最高平均濃度為異國餐廳0.16 ppm。CO2最高平均濃度為餃子610 ppm。CO最高平均濃度為麵店35.3 ppm。PM10最高平均濃度為異國餐廳55.9 µg/m3。PM2.5最高平均濃度為異國餐廳18.1 µg/m3。細菌最高平均濃度為餃子店380 CFU/m3，真菌最高平均濃度為異國餐廳390 CFU/m3。
TVOCs及臭氧濃度以火鍋店最高，可能開幕不久裝潢建材新，再加上長時間高溫烹煮導致濃度最高;甲醛及PM10, PM2.5, 真菌濃度以異國餐廳最高，可能和多元烹飪方式(煎、炒、炸)有關，且內部空間小裝潢又以木質材料為主，且食材較常堆置在冰箱附近有關;CO2和細菌濃度以餃子店最高，可能和客人數相對最多，導致烹飪頻率增加而使得細菌和CO2濃度相對較高，四間餐廳臭氧、CO2, PM10、PM2.5、細菌、真菌濃度皆低於法規標準。

關鍵字

CO ； 餐飲業 ； TVOCs ； O3 ； 甲醛 ； CO2 ； 室內空氣品質

並列摘要

Abstract

As environmental awareness increases, more and more people pursue a higher quality of living and working environment. According to statistics, one person stays almost 80% of their time indoor for each day. Thus indoor air quality has the potential to affect human health and should not be underestimated.In particular, restaurants normally use gas stoves and heating appliances for cooking a number of ingredients. As a result, it may lead to incomplete combustion which produces CO and other indoor air pollutants. Therefore, understaning the indoor air pollutants distribution could provide valuable information for restaurants. Accordingly,they can improve interior ventilation design or adjust the table arrangement.
In this study, portable and direct-reading instruments for the measurement of formaldehyde, CO2, O3, CO and TVOCs were used for monitoring and data gathering in the selected four restaurants. Andersen samplerwas applied to fungal and bacterial measurement. Comparisons of the restaurant’s indoor and outdoor air quality were evaluted.The maximum average TVOCs concentration is 820 ppb in the hot pot shop. The maximum average O3 concentration is 25 ppb in the hot pot shop.The maximum average formaldehyde concentration is 0.16 ppm in the foreign restaurants. The maximum average CO2concentration is 610 ppm inthe dumpling shop.The maximum average CO concentration is 35.3 ppm inthenoodle shop.The maximum average PM10concentration is55.9 µg/m3in theforeign restaurants.The maximum average PM2.5 concentration is18.1 µg/m3in the foreign restaurants.The maximum average bacteria concentration is 380 CFU/m3 in the dumpling shop . The maximum average fungi concentrationis390 CFU/m3 in the foreign restaurant .
The TVOCs and O3concentration are highest in the hotpot shop. This is probably because the newest decoration and high temperature cooking for a long time. The HCHO, PM10, PM2.5 and fungal concentration are highest in the foreign restaurant. It is probably related with the diversity of cooking style and wooden material dominated decoration. Besides, some food are always putted around the refrigerator.The CO2 and bacteria concentration are highest in the noodle shop. This is probably associated with the maximum guests and the maximun cooking numbers. However, the O3, CO2, PM10, PM2.5, bacteria and fungal concentration in the four restaurants are lower than the regulated standards.

並列關鍵字

CO ； formaldehyde ； O3 ； TVOCs ； CO2 ； indoorair quality、restaurants

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