摘要
[目的]探讨餐饮企业厨房操作间噪声的污染水平,为制定厨房操作间空气质量标准提供依据。[方法]在太原市随机选取29户不同类型的中餐餐饮企业,对其厨房操作间噪声的污染状况进行现场采样,对所获监测数据进行方差分析。[结果]开业前,不同类型的餐饮企业噪声差别无统计学意义。开业后,小型、中型、大型餐饮企业噪声分别达到(74.39±4.34)、(79.18±3.86)、(76.35±3.63)dB。大、中、小型餐饮企业开业后噪声的污染程度均远高于开业前(P<0.01);开业后,不同类型的餐饮企业间也存在差异。[结论]企业厨房操作间噪声污染主要发生在开业后,不同类型的餐饮企业虽有差异,但均超出城市区域环境噪声标准。
[ Objective ] To study the noise pollution level in kitchens. [ Methods ] 29 restaurants of different type in Taiyuan was randomly selected, and noise levels were monitored at 60 min before and 90 min after the start of cooking. Data were analyzed using ANOVA to determine the differences existing among the means. [ Results ] The noise levels showed no significant difference in different restaurants before the cooking, but showed significant difference among small restaurants, middle restaurants, and large restaurants after the start of cooking, the average noise levels were（ 74.39 ± 4.34 ）dB, （ 79.18 ±3.86 ）dB, and （ 76.35 ± 3.63 ） dB respectively. Noise levels in kitchens vary greatly before and after cooking work. The noise pollution was higher after cooking than before cooking （P〈 0.01 ）among small restaurants, middle restaurants, and large restaurants, and its levels were different between different type of restaurants. [ Conclusion ] Noise pollution mainly occurs after cooking, though differs in different tpyes of restaurants, it exceeds the environmental noise limit in city.
出处
《环境与职业医学》
CAS
北大核心
2008年第1期74-75,共2页
Journal of Environmental and Occupational Medicine
关键词
餐饮业
厨房
操作间
噪声污染
restaurant
kitchen
operating room
noise pollution
