【摘要】 [目的]探讨厨房操作间空气中可吸入颗粒物(PM₁₀)的污染水平,为制定厨房操作间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PM₁₀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,PM₁₀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/m³,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/m³。开工后的可吸入颗粒物的含量远远高于开工前（P<0.01）。[结论]在不同类型的餐饮企业厨房操作间,在开工后PM₁₀浓度存在差异。更多还原

【Abstract】 [Objective]To investigate the pollution level of PM₁₀ in kitchens of restaurants in different scale,and to provide data for the air quality standards.[Methods]29 restaurants in different types in Taiyuan were selected in random,and the air was sampled locus in quo in their kitchens for PM₁₀ pollution.Data were analyzed using ANOVA to determine the differences among the means.[Results]The levels of PM₁₀ before cooking were （0.083±0.017）,（0.084±0.014）,and （0.088±0.016） mg/m³ in small,medium and large scale restaurants respectively with no significant difference among them.After cooking,the concentration of PM₁₀ raised to（0.896±0.430）,（0.684±0.350）,and （0.979±0.208） mg/m³ respectively.The level of chosen contaminants varies greatly between before and after the beginning of cooking.The contents of PM,0 were much higher during the later period（P<0.01）. [Conclusion]The levels of PM₁₀ were different among different types of restaurants after the beginning of cooking.更多还原