吉林市火锅店冬季室内小气候及空气污染状况调查

发布时间：2018-07-02 21:14

本文选题：公共场所 + 室内小气候　；参考：《吉林大学》2017年硕士论文

【摘要】：火锅是一种我国特有的美食,历史悠久,深受人们喜爱。由于火锅采用的是就餐与加工同时进行的烹饪方式,使得烹饪过程中产生的各种污染物全部释放到室内。且冬季火锅店营业时门窗紧闭,室内空气中的污染物对人群健康的危害不容小视。火锅店的空气污染已成为行业发展亟待解决的关键问题,也逐渐成为卫生相关部门重点关注的实际问题。目的:通过采集不同类型火锅店营业前及营业高峰室内空气样本,分析污染成分的构成与变化趋势,了解吉林市冬季火锅店室内微小气候及空气污染状况,明确影响火锅店室内空气污染水平的因素,为相关政策的制定提供基线数据,为做好公共场所卫生监测工作提供科学依据方法:本研究选取吉林市内四个区(县)共48家火锅店为研究对象,对火锅店基本情况和空气质量进行调查和分析。调查内容包括温度、相对湿度、CO、CO_2、NO_2、甲醛、PM_(10)、细菌总数等。按现行《公共场所卫生标准》(GB16153-1996)的规定对测试结果进行评价。采用SPSS16.0统计软件进行数据的处理与分析。计量资料以±s表示,计数资料以率表示。计量资料的组间比较采用方差分析;计数资料的组间比较采用卡方检验;采用多因素线性回归分析影响火锅店空气污染物浓度的因素。以α=0.05作为检验水准。结果:1.本次调查共纳入火锅店48家,共86个监测点。火锅店营业前室内气温、气湿均值及合格率均显著低于营业高峰(P0.05)。所检测各项空气污染物在火锅店营业高峰期均显著高于营业前(P0.05),CO、CO_2、甲醛和NO_2的合格率均显著低于营业前(P0.05)。2.大规模火锅店的营业前室内气温显著低于小规模火锅店(P0.05)。3.使用电力燃料的火锅店营业前后室内气湿显著高于使用木炭燃料的火锅店(P0.05)。仅营业高峰通风的火锅店营业高峰期室内气湿显著高于全天通风的火锅店(P0.05)。4.使用电力燃料的火锅店营业前室内CO水平显著低于使用木炭燃料的火锅店(P0.05)。使用清洁燃料和电力燃料的火锅店营业高峰期室内CO水平显著低于使用木炭燃料的火锅店(P0.05)。5.使用清洁燃料的火锅店营业前室内CO_2水平显著高于使用木炭燃料的火锅店(P0.05)。使用中央空调的火锅店营业前室内CO_2水平显著低于使用排风扇的火锅店(P0.05)。使用电力燃料的火锅店营业高峰期室内CO_2水平显著低于使用木炭燃料的火锅店(P0.05)。6.禁烟火锅店营业前室内PM_(10)水平显著低于非禁烟火锅店(P0.05)。仅营业高峰通风的火锅店营业前室内PM_(10)水平显著低于全天通风的火锅店(P0.05)。使用电力燃料的火锅店营业高峰期室内PM_(10)水平显著低于使用木炭燃料的火锅店(P0.05)。7.中等规模的火锅店营业前室内NO_2水平显著低于小规模的火锅店(P0.05);使用电力燃料的火锅店营业前及营业高峰期室内NO_2水平显著低于使用木炭燃料的火锅店(P0.05)。8.使用不同通风设备的火锅店营业高峰期室内空气细菌总数差异具有统计学意义(P0.05)。结论:1.火锅店营业高峰期室内气温、气湿与空气污染物浓度均显著高于营业前;营业高峰期室内气温与气湿合格率显著高于营业前,但CO、CO_2、甲醛和NO_2的合格率显著低于营业前。2.燃料种类可能是火锅店营业高峰期室内气湿、CO、CO_2、PM_(10)和NO_2水平的影响因素。3.火锅店规模可能是火锅店营业前室内气温和NO_2水平的影响因素。4.通风频率可能是火锅店室内营业高峰气湿及营业前PM_(10)水平的影响因素。5.通风设备可能是火锅店营业前室内CO_2水平的影响因素。6.建议火锅店更换环保燃料灶具,增加通风设备,延长通风时间,精简装修,营业期间禁烟。
[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.
【学位授予单位】：吉林大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：R126.4

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