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  • 學位論文

餐飲業細懸浮微粒排放與化學成份分析

Emissions and chemical composition analysis of fine particulate emitted from restaurants.

指導教授 : 楊錫賢
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摘要


本研究針對臺灣地區之餐飲業細懸浮微粒進行採樣,參照環境保護署公告之「排放管道中細懸浮微粒(PM2.5)檢測方法(NIEA A212.10B)」與US EPA Method 201A採樣方法,於2012年12月至2013年12月解析不同烹調類型之餐飲業PM2.5排放特性。將採集之樣品進行金屬成份、陰陽離子、碳成份及PAHs元素分析,並建立臺灣地區餐飲業PM2.5排放係數與指紋資料。採樣對象分別為燒烤業、速食業、中式餐廳與其它類別(無明顯烹調特性),共計8個測點,各測點排放管道排氣溫度介於26~29℃。本研究PM2.5微粒係利用採樣管前端加裝PM2.5旋風分徑器來收集排放管道中之PM2.5微粒,並參照USEPA Method 201A方法將已完成採樣之PM2.5濾紙收集分析。 本研究結果顯示,各類型之餐飲業管道排放中,中式餐廳測得之懸浮微粒質量濃度高於其他類別,各測點之PM2.5濃度介於1.28~13.9 mg/Nm3,不同行業別因烹調方式與防制設備不同,使排放濃度有所差異。各採樣點化學組成方面,金屬成份所佔比例平均為1.38%;陰陽離子所佔比例平均為3.81%;碳成份所佔比例平均為81.1%;PAHs所佔比例平均為0.19%。各類別之PM2.5、金屬成份、陰陽離子、碳成份與PAHs元素之平均排放係數分別以用餐人數與用油量進行計算,其中用餐人數之平均排放係數,燒烤業分別為513、4.00、14.4、217與0.98 mg/client;速食業分別為165、2.10、4.68、68.5與0.25 mg/client;中式餐廳分別為356、3.91、13.6、147與0.30 mg/client;其它類別分別為72、1.93、3.94、29.8與0.13 mg/client。

並列摘要


In this study, fine particulate emitted from restaurants were collected by Taiwan EPA NIEA A212.10B and USEPA Method 201A to realize the emission characteristics for different types of cooking from December 2012 to December 2013. Eight samples from various restaurants including barbecue, fast food, Chinese restaurant and the others were collected in this study. Each sample was analyzed for metals, ions, carbon composition and PAHs. The stack temperatures are between 26~29℃ for the stacks. PM2.5 cyclone is installed in front of the sampling line to separate particulate larger than 2.5 μm. The results of this study show that PM2.5 emission concentration is highest. The concentrations are between 1.28 and 13.9 mg/Nm3. PM2.5 emission concentrations varied highly for different types of reataurant because of different cooking type and different control devices. Metal elements, ions, carbons and PAHs account for 1.38%, 3.81%, 81.1% and 0.19% of PM2.5, respectively. Emission factors of PM2.5, metal elements, ions, carbons and PAHs based on number of client and fuel consumption were calculated. Emission factors of PM2.5, metal elements, ions, carbons and PAHs for barbecue restaurant is 513, 4.00, 14.4, 217 and 0.98 mg/client; fast food restaurant is 165, 2.10, 4.68, 68.5 and 0.25 mg/client; Chinese restaurant is 356, 3.91, 13.6, 147 and 0.30 mg/client; others are 72, 1.93 , 3.94, 29.8 and 0.13 mg/client.

參考文獻


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