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.
In order to get information about the Indoor Air Quality（IAQ）of the public catering environment in the restau rant, the online instruments were set for meal-time detection of CO2 , CO, PM2.5 and PM10 concentrations in 8 different types 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.
出处
《西安建筑科技大学学报（自然科学版）》
CSCD
北大核心
2013年第4期559-564,共6页
Journal of Xi'an University of Architecture & Technology(Natural Science Edition)
基金
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)
