• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>International Journal of Atmospheric and Oceanic Sciences >Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis
【24h】

Comparison of Indoor Air Quality in Eateries Within Zaria Metropolis

机译：Zaria Metropolis中餐馆室内空气质量的比较

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Good indoor air quality in eateries is essential for ensuring healthy and comfortable workplace environment and enhancing visiting customer comfort and eatery personnel output and productivity. This study assessed the indoor air quality (IAQ) of selected Eateries in Zaria metropolis with a view to identifying the sources of pollutants and verifying their acceptability in relation with existing guidelines. The study relates to the concentration levels of specific indoor air quality indicators; temperature, relative humidity, carbon mono oxide, carbon dioxide, total volatile organic compounds, formaldehyde, particulate matter 2.5 and particulate matter 10. It was carried out by means of field survey, involving measurements and use of a well-structured checklist for relevant data collection on 13 eateries in Zaria metropolis. Two indoor locations (Dinning and Kitchen) were selected per eatery and four air samples collected at each, over a space of 15minutes during the harmattan season. Findings showed that the highest mean level of Temp (30.9°C), RH (49.2%), CO (21ppm), CO_2 (890ppm), TVOC (0.237 mg/m~3), HCHO (0.170mg/m~3), PM2.5 (60μg/m~3) and PM10 (62.9μg/m~3) were found in the eateries F and M. Results from the inferential statistics showed significant differences (p0.05) in dinning and kitchen for CO and PM2 respectively. Also, significant differences were seen in the four sampling sessions for all pollutants at different Eateries. In addition, Eateries should provide functioning exhaust, ventilation, and air conditioning facilities and air cleaning systems must be maintained and its parts must be inspected and cleaned based on the specifications approved by ASHRAE standard 62.
机译：餐馆内的室内空气质量良好，对于确保健康舒适的工作场所环境至关重要，并加强访问客户舒适和餐馆人员产量和生产力。本研究评估了Zaria Metropolis的选定餐馆的室内空气质量（IAQ），以识别污染物来源并验证与现有指南有关的可接受性。该研究涉及特定室内空气质量指标的浓度水平;温度，相对湿度，碳单氧化物，二氧化碳，总挥发性有机化合物，甲醛，颗粒物2.5和颗粒物质10.它通过现场调查进行，涉及测量和使用有关相关数据的结构良好的清单在Zaria Metropolis的13家餐馆收集。每位餐馆选择两个室内位置（Dinning和厨房），并在每个室内收集的四个空气样本，在哈米兰季节期间在15分钟的空间上。结果表明，温度最高（30.9°C），RH（49.2％），CO（21ppm），CO_2（890ppm），TVOC（0.237mg / m〜3），HCHO（0.170mg / m〜3）在餐馆F和M中发现PM2.5（60μg/ m〜3）和PM10（62.9μg/ m〜3）。借调统计的结果显示有关CO和CO的厨房和厨房的显着差异（P <0.05） PM2分别。此外，在不同餐馆的所有污染物的四个采样会中看到了显着的差异。此外，餐馆应提供功能，通风，空调设施，空调设施和空调系统必须维持，其部件必须根据Ashrae标准62批准的规格进行检查和清洁。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号