本文選題：公共場所 + 室內小氣候　； 參考：《吉林大學》2017年碩士論文

【摘要】：火鍋是一種我國特有的美食,歷史悠久,深受人們喜愛。由于火鍋采用的是就餐與加工同時進行的烹飪方式,使得烹飪過程中產(chǎn)生的各種污染物全部釋放到室內。且冬季火鍋店營業(yè)時門窗緊閉,室內空氣中的污染物對人群健康的危害不容小視�；疱伒甑目諝馕廴疽殉蔀樾袠I(yè)發(fā)展亟待解決的關鍵問題,也逐漸成為衛(wèi)生相關部門重點關注的實際問題。目的:通過采集不同類型火鍋店營業(yè)前及營業(yè)高峰室內空氣樣本,分析污染成分的構成與變化趨勢,了解吉林市冬季火鍋店室內微小氣候及空氣污染狀況,明確影響火鍋店室內空氣污染水平的因素,為相關政策的制定提供基線數(shù)據(jù),為做好公共場所衛(wèi)生監(jiān)測工作提供科學依據(jù)方法:本研究選取吉林市內四個區(qū)(縣)共48家火鍋店為研究對象,對火鍋店基本情況和空氣質量進行調查和分析。調查內容包括溫度、相對濕度、CO、CO_2、NO_2、甲醛、PM_(10)、細菌總數(shù)等。按現(xiàn)行《公共場所衛(wèi)生標準》(GB16153-1996)的規(guī)定對測試結果進行評價。采用SPSS16.0統(tǒng)計軟件進行數(shù)據(jù)的處理與分析。計量資料以±s表示,計數(shù)資料以率表示。計量資料的組間比較采用方差分析;計數(shù)資料的組間比較采用卡方檢驗;采用多因素線性回歸分析影響火鍋店空氣污染物濃度的因素。以α=0.05作為檢驗水準。結果:1.本次調查共納入火鍋店48家,共86個監(jiān)測點�；疱伒隊I業(yè)前室內氣溫、氣濕均值及合格率均顯著低于營業(yè)高峰(P0.05)。所檢測各項空氣污染物在火鍋店營業(yè)高峰期均顯著高于營業(yè)前(P0.05),CO、CO_2、甲醛和NO_2的合格率均顯著低于營業(yè)前(P0.05)。2.大規(guī)模火鍋店的營業(yè)前室內氣溫顯著低于小規(guī)�；疱伒�(P0.05)。3.使用電力燃料的火鍋店營業(yè)前后室內氣濕顯著高于使用木炭燃料的火鍋店(P0.05)。僅營業(yè)高峰通風的火鍋店營業(yè)高峰期室內氣濕顯著高于全天通風的火鍋店(P0.05)。4.使用電力燃料的火鍋店營業(yè)前室內CO水平顯著低于使用木炭燃料的火鍋店(P0.05)。使用清潔燃料和電力燃料的火鍋店營業(yè)高峰期室內CO水平顯著低于使用木炭燃料的火鍋店(P0.05)。5.使用清潔燃料的火鍋店營業(yè)前室內CO_2水平顯著高于使用木炭燃料的火鍋店(P0.05)。使用中央空調的火鍋店營業(yè)前室內CO_2水平顯著低于使用排風扇的火鍋店(P0.05)。使用電力燃料的火鍋店營業(yè)高峰期室內CO_2水平顯著低于使用木炭燃料的火鍋店(P0.05)。6.禁煙火鍋店營業(yè)前室內PM_(10)水平顯著低于非禁煙火鍋店(P0.05)。僅營業(yè)高峰通風的火鍋店營業(yè)前室內PM_(10)水平顯著低于全天通風的火鍋店(P0.05)。使用電力燃料的火鍋店營業(yè)高峰期室內PM_(10)水平顯著低于使用木炭燃料的火鍋店(P0.05)。7.中等規(guī)模的火鍋店營業(yè)前室內NO_2水平顯著低于小規(guī)模的火鍋店(P0.05);使用電力燃料的火鍋店營業(yè)前及營業(yè)高峰期室內NO_2水平顯著低于使用木炭燃料的火鍋店(P0.05)。8.使用不同通風設備的火鍋店營業(yè)高峰期室內空氣細菌總數(shù)差異具有統(tǒng)計學意義(P0.05)。結論:1.火鍋店營業(yè)高峰期室內氣溫、氣濕與空氣污染物濃度均顯著高于營業(yè)前;營業(yè)高峰期室內氣溫與氣濕合格率顯著高于營業(yè)前,但CO、CO_2、甲醛和NO_2的合格率顯著低于營業(yè)前。2.燃料種類可能是火鍋店營業(yè)高峰期室內氣濕、CO、CO_2、PM_(10)和NO_2水平的影響因素。3.火鍋店規(guī)�？赡苁腔疱伒隊I業(yè)前室內氣溫和NO_2水平的影響因素。4.通風頻率可能是火鍋店室內營業(yè)高峰氣濕及營業(yè)前PM_(10)水平的影響因素。5.通風設備可能是火鍋店營業(yè)前室內CO_2水平的影響因素。6.建議火鍋店更換環(huán)保燃料灶具,增加通風設備,延長通風時間,精簡裝修,營業(yè)期間禁煙。
[Abstract]:Hot pot is a unique kind of food in China. It has a long history and is very popular. Because the hot pot is used for cooking and processing at the same time, all kinds of pollutants produced in the cooking process are released into the room. And the doors and windows are closed when the hot pot shop is open in winter and the pollution of the air in the room does not harm the health of the crowd. The air pollution in the hot pot shop has become the key problem to be solved in the industry development, and it has gradually become the key concern of the health related departments. Objective: to analyze the composition and change trend of the pollution components by collecting the air samples before and after the business peak of different types of hot pot stores, and to understand the winter hot pot in Jilin. The indoor micro climate and air pollution in the store clearly affect the level of indoor air pollution in the hot pot store, provide baseline data for the formulation of relevant policies, and provide a scientific basis for health monitoring in public places. This study selects 48 hotpot shops in four districts (counties) in Jilin as the research object and basic to the hot pot shop. The situation and air quality were investigated and analyzed. The contents of the survey included temperature, relative humidity, CO, CO_2, NO_2, formaldehyde, PM_ (10), the total number of bacteria. The test results were evaluated according to the current standard of public sanitation (GB16153-1996). The data was processed and analyzed by SPSS16.0 software. The measurement data was expressed in + s and counted. The data were expressed by the rate of variance. The analysis of variance was adopted between the groups of the measurement data. The comparison of the counting data was compared with the chi square test; the factors affecting the air pollutant concentration in the hot pot store were analyzed by multiple factor linear regression analysis. The results were as a test level by alpha =0.05. Results: 1. investigations were included in the 48 house of the hot pot store, with 86 monitoring points. The air temperature in the front room, the mean of air humidity and the qualified rate were significantly lower than the operating peak (P0.05). The air pollutants detected in the business peak of the hot pot shop were significantly higher than before (P0.05), CO, CO_2, formaldehyde and NO_2 were significantly lower than before (P0.05).2. large scale hot pot shop before the operation of indoor air temperature was significantly lower than the small scale fire The P0.05.3. used electric fuel in the hot pot shop before and after the opening of the hot pot shop (P0.05) with charcoal fuel. In the peak period of the business peak ventilation, the indoor air humidity was significantly higher than that of the whole day ventilated hot pot shop (P0.05).4. using electric fuel, the CO level in the hot pot store was significantly lower than that of the use. P0.05. The CO level in the hot pot store, which uses clean fuel and electric fuel, is significantly lower than the use of charcoal fuel in the hot pot store (P0.05).5. to use clean fuel, the CO_2 level in the room is significantly higher than the chafing pot (P0.05) using charcoal fuel (chafing pot) using central air conditioning. The CO_2 level in the front room is significantly lower than the hot pot shop (P0.05) using the exhaust fan. The indoor CO_2 level of the hot pot shop with electric fuel is significantly lower than that of the chafing pot shop using charcoal fuel (P0.05). The level of PM_ (10) in the front room of the.6. shop is significantly lower than that of the non smoking hot pot shop (P0.05). The PM_ (10) level in the front room was significantly lower than the whole day ventilated hot pot shop (P0.05). The PM_ (10) level in the hot pot shop with the power fuel was significantly lower than that of the hot pot store (P0.05).7. with the use of charcoal fuel (P0.05).7., and the NO_2 level was significantly lower than the small scale hot pot shop (P0.05) before the operation of the hot pot store, and the hot pot using electric fuel. The indoor NO_2 level before and during the peak period of the store was significantly lower than that of the hot pot shop (P0.05) using charcoal fuel (P0.05).8.. The difference of total number of bacteria in the indoor air of the hot pot store was statistically significant (P0.05). Conclusion: the air temperature in the 1. hot pot store was significantly higher than that of the air and air pollutants. Before business, the qualified rate of indoor air temperature and air humidity at peak period is significantly higher than that before business, but the qualified rate of CO, CO_2, formaldehyde and NO_2 is significantly lower than that of pre business.2. fuel. The influence of CO, CO_2, PM_ (10) and NO_2 level on the level of CO, CO_2, PM_ (10) and NO_2 may be the indoor temperature and N of the hot pot shop before business. The influence factor of O_2 level.4. ventilation frequency may be the influence factor of the indoor peak air humidity and the PM_ (10) level before the operation.5. ventilation equipment may be the influence factor of the CO_2 level before the hot pot shop.6. suggested that the hot pot shop replace the environmental fuel cooker, increase the ventilation equipment, prolong the ventilation time, simplify the decoration and business period. No smoking between them.
【學位授予單位】：吉林大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：R126.4

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