室內燒烤產生空氣污染之研究

Abstract

本實驗選用燒烤店家常使之木炭炭精，以添加肉品與A品牌烤肉醬等組合以模擬實際燒烤產生之污染物排放情形，並針對添加肉品與添加烤肉醬兩種因子 對於各類污染物之排放差異比較，利用粉塵監測儀(EPAM-5000)、雙粒徑分道採樣器、多氣體分析儀(HM-5000)、Tenax-TA吸附劑、DNPH化學吸收分析燒烤過程中產生之PM2.5、HC、CO、CO2、NOx、醛酮化合物、揮發性有機物、重金屬之排放濃度，並計算成排放速率與排放因子。 結果顯示，添加肉品與醬料對於各類污染物(HC、CO、CO2、PM2.5、醛酮化合物、揮發性有機物)排煙管廢氣與暴露濃度均有顯著差異。燒烤豬五花肉添加烤肉醬產生之一氧化碳、二氧化碳、碳氫化合物、甲醛、乙醛、丙烯醛、丁醛、苯、甲苯、乙苯、鄰二甲苯、苯乙烯與細懸浮微粒(PM2.5)濃度相較於其他實驗組合產生之濃度來的高。一氧化碳平均排放濃度420.84 ppm，二氧化碳平均排放濃度為1208.80 ppm，碳氫化合物平均排放濃度為2.74 ppm，甲醛平均排放濃度為369.15 ppb，甲醛平均暴露濃度為40.64 ppb，乙醛平均排放濃度187.36 ppb，乙醛平均暴露濃度為25.86 ppb，丙烯醛平均排放濃度為64.36 ppb，丙烯醛平均暴露濃度為4.53 ppb，丁醛平均排放濃度為22.47 ppb，丁醛平均暴露濃度為1.39 ppb，苯平均排放濃度為80.35 ppb，苯平均暴露濃度為7.37 ppb，甲苯平均排放濃度為63.27 ppb，甲苯平均暴露濃度為5.32 ppb，乙苯平均排放濃度為6.89 ppb，乙苯平均暴露濃度為0.52 ppb，鄰二甲苯平均排放濃度為3.96 ppb，鄰二甲苯平均暴露濃度0.19 ppb，苯乙烯平均排放濃度0,44 ppb，苯乙烯平均暴露濃度為0.14 ppb，細懸浮微粒(PM2.5)平均排放濃度為10.35 mg/m3，細懸浮微粒平均暴露濃度為0.28 mg/m3。將各實驗組合重金屬排放因子依照大小順序排列均為：鋁＞銅＞鐵＞鋅＞鉻，根據實驗結果發現鋁、銅、鐵之排放因子較鉻與鋅高出許多，占總排放因子之41.07%～43.75%、32.77%～34.98%、12.88%～13.91%、6.55%～6.93%、3.61%～4.14%。 本實驗燒烤排煙設備對於氣狀污染物之捕集效率為72.97％～75.06％，另外對於粒狀污染物(PM2.5)捕集效率為80.90%。在此捕集效率之排煙設備下，氣相污染物與粒狀污染物(PM2.5)暴露濃度與實際排放濃度之比值為0.03～0.10、0.02～0.06。考慮實際店家坪數與烤肉爐數量關係以及室內通風之情形，各組實驗之健康風險結果未包含PAHs，且各組實驗計算出之總致癌風險值均小於10-6，以燒烤豬五花肉添加烤肉醬為最高總致癌風險值6.79x10-7；總危害指數均大於1，亦以燒烤豬五花肉添加烤肉醬為最高總危害指數1.70。 整體而言，燒烤添加肉品與烤肉會產生較高濃度之污染物，且燒烤油脂含量較高之肉品與添加醬料均會提高污染物之排放濃度，除此之外，還會產生丙烯醛，丁醛、乙苯、鄰二甲苯與苯乙烯等物質。因此燒烤過程中，應盡量避免肉品中之油脂滴落至高溫之木炭表面。

This experiment choose the charcoal wildly used by most barbecue restaurant, carbon, imitating production of air pollutant when customer barbecued adding meat and sauce, then utilizing dust monitor(EPAM-5000)、muti-gas analyze(HM-5000)、Partisol Model 2000-D Dichotomous Air Sampler、Tenax-Ta sorbent 、DNPH chemical adsorption to analyst the emissions of PM2.5、HC、CO、CO2、NOx、carbonly compounds、volatile organic cousompounds and heavy metal from barbecue. The emission data was calculated as emission rates and emission factors. Experimental results show that adding meat and sauce for the emission concentration of various air pollutant(PM2.5、HC、CO、CO2、carbonly compounds、volatile organic cousompounds) have significant differences.Grilling side pork with sauce produced the highest PM2.5、HC、CO、CO2、carbonly compounds、volatile organic cousompounds concentration. The average emission concentration of the HC、CO、CO2 is 2.74 ppm、420.84 ppm、1208.80 ppm. The average emissed concentration of formaldehyde、acetaldehyde、acrolein、butyraldehyde is 369.15 ppb、187.36 ppb、64.36 ppb、22.47 ppb. The average escaped concentration of formaldehyde、acetaldehyde、acrolein、butyraldehyde is 40.64 ppb、25.86 ppb、4.53 ppb、1.39 ppb. The average emissed concentration of benzene、toluene、ethylbenzene、O-xylene、styrene is 80.35 ppb、63.27 ppb、6.89 ppb、3.96 ppb、0.44 ppb. The average escaped concentration of benzene、toluene、ethylbenzene、O-xylene、styrene is 7.37 ppb、5.32 ppb、0.52 ppb、0.19 ppb、0.14 ppb. The average emissed concentration of fine particle (PM2.5) is 10.35 mg/m3. The average escaped concentration of fine particle (PM2.5) is 0.28 mg/m3. According to the result of the experiment, sorted the emission factors of the heavy metal by value：Aluminum (Au) > Copper (Cu) > Iron (Fe) > Zinc (Zn) > Chromium (Cr). The emission of the Aluminum、Copper and Iron are much larger than Zinc and Chromium, Aluminum、Copper、Iron、Zinc and Chromium count for 41.07%~43.75%、32.77%~34.98%、12.88%~13.91%、6.55%~6.93% and 3.61%~4.14%. The collected efficiency of the ventilation equipment for gas phase and particle phase pollutants is the range of 72.97%~75.06% and 80.90%. Under this collected efficiency, the ratio of exposure concentration to actual discharge concentration for gas phase pollutants and fine suspended particles is 0.03~0.10、0.02~0.06. Also, under this collected efficiency, all of the total carcinogenic risk is lower than 10-6, grilling side pork with sauce has the highest cancer risk 6.79x10-7. All of the total hazard index is larger than 1, grilling side pork with sauce has the highest hazard index is 1.70. The result of the health risk didn’t contain polycyclic aromatic hydrocarbons(PAHs). In general, adding meat and sauce could produce higher air pollutants than without adding additivies. Also, grilling meat content mucher fat and adding sauce could enhance emission concentration of the air pollutants, will produced acrolein、butyraldehyde、ethylbenzene、O-xylene、styrene. Therefore, customer should avoild dripping fat on the surface of the high-temperature charcoal.