2016-08-082024-05-15https://scholars.lib.ntu.edu.tw/handle/123456789/664341摘要：近年來國人外食比例增加，已超過七成，其中年輕人是重要外食主力群。外食需求亦帶動國內餐飲業蓬勃發展，成為百業中成長快速行業之一。隨著國際化腳步，外來飲食文化進入國內市場，近年來普遍受到日式與韓式文化影響。其中燒烤餐飲甚為風行，並深受年輕族群喜愛。目前燒烤餐廳甚至發展為連鎖餐廳，空間規模與消費者人數均達相當規模。燒烤餐廳產生之油煙不僅造成室內空氣品質惡化，亦導致大氣環境空氣污染，近年來經常發生鄰近民眾抱怨及抗議事件。國內外研究均顯示燒烤餐廳空氣污染物排放為空氣污染重要來源之一。本研究針對國內燒烤餐廳常用3種木炭，以高溫爐進行燒烤燃燒實驗，並考量燒烤過程燒烤食材油汁滴落燃燒木炭。燃燒廢氣以廢氣收集及採樣分析系統，進行細懸浮微粒(採樣分析、細懸浮微粒重金屬成分分析及廢氣氣體成分分析（CO、CO2、NOx、Total H.C.）。燒烤實驗包括不同木炭種類、燃燒溫度、空氣流量。燃燒實驗並區分焚燒階段（Flaming）及間燒階段（Smoldering），木炭在燃燒實驗前先進行基本特性分析，包括熱值分析、含水量、揮發分、固定碳、灰分、碳、氫、氧、氮等元素分析。依據採樣分析實驗結果進行空氣污染物排放係數之計算，可獲得3種常用燒烤木炭在不同燃燒溫度、焚燒與悶燒不同階段之空氣污染物排放係數，包括CO、CO2、Total H.C.、NOx及粒狀物（PM2.5）。研究成果可提供環保主管機關空氣污染防治政策上，燒烤餐飲油煙空氣污染物排放係數之建立。 <br> Abstract: According to a recent survey, more than 70% of Taiwanese eat out at least one meal each day. It is noteworthy that the percentage of young generation is even higher. The number of restaurants has increased dramatically in recent years. One of the most growing restaurants is charcoal barbecue restaurant and it has often become chainstore. The air pollution emitted from barbecue not only results in the deterioration of indoor air quality but also strongly impact outdoor air quality. Many studies have found that charcoal barbecue is one of major sources of air pollution. The purpose of this project is to investigate the air pollutants emitted from charcoal barbecue and then determine their emission factors including CO, CO2, Total Hydrocarbons, NOx, PM10 and PM2.5. Combustion experiments on three common charcoals will be performed under conditions including combustion temperature, flow rate, combustion stage ( flaming and smoldering stage). The effect of oil drop from barbecue foods will also be evaluated. The flue gas from combustion will be collected and analyzed for particulate PM2.5 and gaseous air pollutants including CO, CO2, NOx, Total Hydrocarbons. Basic characteristic experiments of charcoals will also be undertaken including heating value, water content, volatile component, fixed carbon, ash content, and elemental analysis. The sampling and analysis of particulate PM2.5 will include both optical principle and gravitation analysis of filter to obtain more accurate PM2.5 concentration. Furthermore, emission factors of air pollutants will be determined for common barbecue charcoals used in barbecue restaurants in Taiwan under conditions of combustion temperature and stages. The results of this project will help Environmental Protection Agency to establish the emission factors of air pollutants from charcoal barbecue restaurants . Keywords : Charcoal Barbecue, air pollution, emission factor, PM10, PM2.5木炭燒烤空氣污染排放係數PM2.5Charcoal Barbecueair pollutionemission factorPM10PM2.5