不同规模餐饮企业厨房操作间空气PM10的调查.pdfVIP

环境与职业医学2007年12月第24卷第6期 J Environ Occup Med，Dec．2007 Vo1．24 No．6 · 621 · 文章编号：1006 3617(2007)06—0621—02 中图分类号：R12 文献标识码：A 【调查与分析】 不同规模餐饮企业厨房操作问空气PM。o的调查 姜晓红，王长辉 摘要： [目的]探讨厨房操作间空气中可吸入颗粒物(PM-o)的污染水平，为制定厨房操作问空气卫生质量标准提 供依据。 [方法] 在太原市随机选取29家不同类型的餐饮企业，对其厨房操作间的空气中PM o进行现场采样，将获 得的监测数据进行方差分析。 [结果] 开工前，PM o浓度在小型、中型、大型餐饮企业分别为(0．083±0,017)、(0 084 ±0．014)和(0．088±0．016)mg／m。，差异无统计学意义；开工后，可吸入颗粒物浓度分别达到(0．896±0．430)、(0．684± 0．350)和(0．979±0．208)mg／m。。开工后的可吸入颗粒物的含量远远高于开工前(P0．01)。 [结论]在不同类型的餐 饮企业厨房操作间，在开工后PM o浓度存在差异。 关键词：餐饮企业；厨房操作间；可吸入颗粒物；PM10 Investigation on PMl0 Pollution Level in Kitchens of Restaurants in Different Scale JIANG Xiao—hong， WANGChang-hui(TaiyuanHygieneSupervisionInstitute，Shanxi030001，China) Abstract： l Objective l To investigate the pollution level of PM10 in kitchens of restaurants in different scale，and to provide data for the air quality standards．1 Methods 29 restaurants in different types in Taiyuan were selected in random。and the air was sampled lOCUS in quo in their kitchens for PMl0 pollution．Data were an~yzed using ANOVA to determine the differences among the means．[Results]The levels of PMl0 before cooking were(0．083±0．017)，(0．084±0．014)，and(0．088±0．016)nv4m。in smal1．medium and large SCale restaurants respectively with no significant difference among them．After cooking．the concentration ofPMl0 raised to(0．896±0．430)，(0．684±0．350)，and(0．979±0．208)mg／m respectively．The level of chosen contaminants varies greatly between before and after the beginning of cooking．The contents of PMlo were much higher during the later period(P0．01)． [Conclusion]The levels of PMlo were different among different types of restaurants after the beginning of cooking． Key Words：kitchen；operating room；TSP；PM10 随着我国餐饮企业的迅速发展，以及人民生活水平的不断 每户餐饮企业在开工(开始使用灶