Study of indoor air quality in four different restaurants

• Main Authors: ZONG-SHENG FANG, 方宗聖
• Other Authors: Ya-Fen Wang
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/08562462186770153586

碩士 === 中原大學 === 生物環境工程研究所 === 102 === 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.