Indoor Air Pollution in Chaffy Dish Restaurant
- VernacularTitle:火锅店室内空气污染调查
- Author:
Yulian CHEN
;
Cheng CHEN
;
Shipeng YU
- Publication Type:Journal Article
- Keywords:
Air pollution,indoor;
Carbon monoxide;
Carbon dioxide;
Inhalable particle
- From:
Journal of Environment and Health
2007;0(07):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the indoor air pollution of chaffy dish restaurant using different kinds of fuels or utensils. Methods The concentration of carbon monoxide (CO),carbon dioxide (CO2) and inhalable particle (IP) were determined 30,60,90,120 and 150 minutes respectively before and after the chaffy dish restaurants were opened in Mar. 2006. Results Before the restaurants were opened,the concentrations of CO and CO2 except IP did not exceed the standard limits. After opened,the concentrations of CO,CO2 and IP in chaffy dish restaurants which use different kinds of fuels or utensils exceed the standard limits in different degrees except the concentration of CO in chaffy dish restaurant using the infrared utensil. The concentration of CO in chaffy dish restaurant that used charcoal as fuel was the highest and more than the standard limits by 7 times. The concentrations of CO,CO2 and IP in chaffy dish restaurants which used the infrared utensil were obviously lower than those in which used the common liquefied gas utensil. The concentration of CO in chaffy dish restaurants which used charcoal as fuel was obviously higher than those used liquefied gas utensils. Conclusion The indoor air pollution of chaffy dish restaurants is extremely severe and it has the potential harm to the health of the customers in restaurants.
