【摘要】：隨著生產(chǎn)力的不斷發(fā)展，人民的物質(zhì)生活水平不斷提高，室內(nèi)裝修行業(yè)大肆興起，由此帶來的裝修污染問題也日趨嚴(yán)重；與此同時，第三產(chǎn)業(yè)的蓬勃發(fā)展使得人們的飲食結(jié)構(gòu)不斷豐富，因而烹飪空間內(nèi)的勞動量也迅速增加；加之烹飪空間的功能性不斷豐富，已從單一的做飯空間搖身變成了一個人類藝術(shù)化生存的新型多功能空間；因此，，烹飪空間的安全性需要引起人們的高度重視。 本文系統(tǒng)的闡述了烹飪空間的概念及其歷史演變過程，討論了烹飪空間的功能，分別對其基本功能和拓展功能進行了詳細(xì)的分析，并提出科學(xué)、合理劃分烹飪空間功能分區(qū)的“金三角”原則。對烹飪空間中常見的布置形式做了具體的對比分析，總結(jié)了不同布置形式的優(yōu)缺點。 探討了室內(nèi)、外環(huán)境污染的區(qū)別特征，從室內(nèi)有害物質(zhì)種類入手，分別從以甲醛、苯、甲苯、總揮發(fā)性有機物為主的化學(xué)性有害物質(zhì)和以可吸入顆粒物、放射性輻射、噪聲為主的物理性有害物質(zhì)以及以霉菌、塵螨為主的生物性有害物質(zhì)三方面，做了詳細(xì)而具體的分析，討論了烹飪空間中普遍存在的各種有害物質(zhì)及其來源，并總結(jié)出各有害物質(zhì)對人體健康的嚴(yán)重危害。 分別選取西安市四家不同飲食性質(zhì)的餐飲場所烹飪空間作為空氣質(zhì)量檢測點，從檢測結(jié)果來看，四個檢測點均出現(xiàn)可吸入顆粒物濃度嚴(yán)重超出國家標(biāo)準(zhǔn)限值的情況，同時各檢測點均有不同程度的總揮發(fā)性有機物濃度超出國家標(biāo)準(zhǔn)限值的情況，少數(shù)檢測點存在一氧化碳濃度超出國家標(biāo)準(zhǔn)限值的情況，由此可以得出西安市區(qū)餐飲場所內(nèi)烹飪空間的空氣質(zhì)量仍與國家標(biāo)準(zhǔn)相距甚遠(yuǎn)，希望能引起有關(guān)部門的高度重視。 論文最后提出了烹飪空間綠色設(shè)計的可行性方案，有以下幾方面：第一，制定合理的裝修方案；第二，選擇綠色環(huán)保材料；第三，結(jié)合先進技術(shù)謹(jǐn)慎施工；第四，規(guī)范建筑設(shè)計；第五，選擇安全的成品家具及電器；第六，善用綠色植物改善室內(nèi)環(huán)境。 可以預(yù)見，未來的烹飪空間設(shè)計概念將朝著綠色化、人性化、智能化的方向發(fā)展。只有樹立科學(xué)的設(shè)計理念從傳統(tǒng)設(shè)計走向綠色設(shè)計，才能營造出真正的綠色室內(nèi)空間，使人與環(huán)境達(dá)到和諧共生。
[Abstract]:With the continuous development of productive forces, the people's material living standards continue to improve, interior decoration industry is springing up, resulting in the decoration pollution problem is becoming more and more serious; At the same time, the vigorous development of the tertiary industry makes people's diet structure constantly rich, so the amount of labor in the cooking space also increases rapidly; In addition, the functionality of cooking space is constantly rich, and it has been transformed from a single cooking space into a new multi-functional space for the survival of human artistry; therefore, the safety of cooking space needs to be attached great importance to by people. This paper systematically describes the concept of cooking space and its historical evolution process, discusses the function of cooking space, analyzes its basic function and expansion function in detail, and puts forward the science. The "Golden Triangle" principle of reasonably dividing the functional partition of cooking space. The common layout forms in cooking space are compared and analyzed, and the advantages and disadvantages of different layout forms are summarized. This paper discusses the characteristics of indoor and external environmental pollution, starting from the types of indoor harmful substances, from formaldehyde, benzene, toluene, total volatile organic compounds (VOCs), chemical harmful substances and inhalable particulate matter, radioactive radiation, respectively, which are composed of formaldehyde, benzene, toluene, total volatile organic compounds (VOCs). The physical harmful substances dominated by noise and the biological harmful substances mainly by mold and dust mite are analyzed in detail and concretely, and the common harmful substances and their sources in cooking space are discussed. And summarized the harmful substances to the human health serious harm. The cooking space of four different food places in Xi'an city was selected as the air quality detection point. From the test results, the concentration of inhalable particulate matter seriously exceeded the national standard limit value in the four detection points. At the same time, the concentration of total volatile organic compounds (TVOCs) in each test point exceeds the national standard limit in varying degrees, and the concentration of carbon monoxide in a few detection points exceeds the national limit value. It can be concluded that the air quality of cooking space in dining places in Xi'an city is still far away from the national standards, and it is hoped that the relevant departments can attach great importance to the air quality. At the end of the paper, the feasibility scheme of green design of cooking space is put forward, including the following aspects: first, making reasonable decoration scheme; second, choosing green environmental protection materials; third, combining with advanced technology to construct cautiously; Fourth, standardize architectural design; fifthly, choose safe finished furniture and electrical appliances; sixth, make good use of green plants to improve the indoor environment. It can be predicted that the concept of cooking space design will develop towards greenness, humanization and intelligence in the future. Only by setting up a scientific design concept from traditional design to green design, can we create a real green indoor space and make people and environment achieve harmonious symbiosis.
【學(xué)位授予單位】：西安建筑科技大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2013
【分類號】：TU238.2;TU241

【參考文獻】

相關(guān)期刊論文 前7條

1 樊紅梅;;室內(nèi)空氣中總揮發(fā)性有機化合物的測定與治理方法探討[J];黑龍江生態(tài)工程職業(yè)學(xué)院學(xué)報;2009年04期

2 鄭曙e

本文編號：2461942