烹饪空间有害物质研究及绿色设计
发布时间：2019-04-21 06:39
【摘要】：随着生产力的不断发展，人民的物质生活水平不断提高，室内装修行业大肆兴起，由此带来的装修污染问题也日趋严重；与此同时，第三产业的蓬勃发展使得人们的饮食结构不断丰富，因而烹饪空间内的劳动量也迅速增加；加之烹饪空间的功能性不断丰富，已从单一的做饭空间摇身变成了一个人类艺术化生存的新型多功能空间；因此，，烹饪空间的安全性需要引起人们的高度重视。 本文系统的阐述了烹饪空间的概念及其历史演变过程，讨论了烹饪空间的功能，分别对其基本功能和拓展功能进行了详细的分析，并提出科学、合理划分烹饪空间功能分区的“金三角”原则。对烹饪空间中常见的布置形式做了具体的对比分析，总结了不同布置形式的优缺点。 探讨了室内、外环境污染的区别特征，从室内有害物质种类入手，分别从以甲醛、苯、甲苯、总挥发性有机物为主的化学性有害物质和以可吸入颗粒物、放射性辐射、噪声为主的物理性有害物质以及以霉菌、尘螨为主的生物性有害物质三方面，做了详细而具体的分析，讨论了烹饪空间中普遍存在的各种有害物质及其来源，并总结出各有害物质对人体健康的严重危害。 分别选取西安市四家不同饮食性质的餐饮场所烹饪空间作为空气质量检测点，从检测结果来看，四个检测点均出现可吸入颗粒物浓度严重超出国家标准限值的情况，同时各检测点均有不同程度的总挥发性有机物浓度超出国家标准限值的情况，少数检测点存在一氧化碳浓度超出国家标准限值的情况，由此可以得出西安市区餐饮场所内烹饪空间的空气质量仍与国家标准相距甚远，希望能引起有关部门的高度重视。 论文最后提出了烹饪空间绿色设计的可行性方案，有以下几方面：第一，制定合理的装修方案；第二，选择绿色环保材料；第三，结合先进技术谨慎施工；第四，规范建筑设计；第五，选择安全的成品家具及电器；第六，善用绿色植物改善室内环境。 可以预见，未来的烹饪空间设计概念将朝着绿色化、人性化、智能化的方向发展。只有树立科学的设计理念从传统设计走向绿色设计，才能营造出真正的绿色室内空间，使人与环境达到和谐共生。
[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.
【学位授予单位】：西安建筑科技大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：TU238.2;TU241
[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.
【学位授予单位】：西安建筑科技大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：TU238.2;TU241
【参考文献】
相关期刊论文 前7条
1 樊红梅;;室内空气中总挥发性有机化合物的测定与治理方法探讨[J];黑龙江生态工程职业学院学报;2009年04期
2 郑曙e
本文编号：2461942
本文链接：https://www.wllwen.com/kejilunwen/sgjslw/2461942.html
