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Beak, S., Kim, Y. and Perry, R. (1997) Indoor air quality in homes, offices and restaurants in Korean urban areas. Atmospheric Environment, 31, 529-544.


  • 标题: 农村炉灶对室内空气品质的影响研究The Impact of Rural Cooking Range on Air Quality

    作者: 王哲, 吕阳, 李奇峰, 苏州

    关键字: 农村炉灶, 二氧化碳, 室内空气品质, 换气次数, 评价指数Rural Cooking Range, Carbon Dioxide, Indoor Air Condition, Ventilation Rate, Evaluation of Sub-Indices of CO2

    期刊名称: 《Advances in Environmental Protection》, Vol.4 No.3, 2014-06-17

    摘要: 本研究以辽宁省营口市一户农村家庭为研究对象,利用MCH-383SD CO2浓度/温、湿度记忆仪对其夏季室内外空气品质进行连续监测,以二氧化碳评价分指数对炉灶使用前后对人舒适感的影响进行评价,研究农村炉灶对室内空气品质的影响并探讨其改善方法。研究结果表明:农村炉灶的使用降低了室内空气品质,且不同房间受到的影响各异;通过对示踪气体CO2浓度与换气次数的线性拟合,得出其具有良好的线性相关性,基于本研究提出改善农村住宅室内空气品质的措施。 This research targets a rural family in Yingkou City, Liaoning Province, utilizing MCH-383SD carbon dioxide concentration/temperature, humidity monitor to constantly monitor its Indoor Air Quality (IAQ) in summer, evaluates the influence of using stove on human comfort using evaluation of sub-indices of CO2, and studies the impact of rural cooking range on air quality and discusses the approaches to improve the air quality. The result indicates that the utility of rural cooking range decreases indoor air quality and the impact on it varies from house to house; meanwhile, a good linear dependence between the concentration of the trace gas—carbon dioxide and the ventilation rate appears by a linear fitting between them. The final goal is to render measures to improve IAQ based on the research.