| 英文摘要 |
In order to decrease the food and beverage (F&B) industry and low frequency noise complaint cases and improve citizens’ life quality, the project of Department of Environmental Protection, Taipei City Government (TDPE) this year emphasized several work items, including holding pollution control symposiums for the new and complaint F&B industry and business place, making pollution control movies, printing F&B industry and business place pollution control brochures, establishing consultation hot line, inventorying and verifying F&B industry air pollution database, contriving cooking fume monitoring, proposing best available control facilities, monitoring cooking F&B industry fume, and inviting manufacturers of pollution control facilities to develop and introduce better facility.
Continual guidance reinforced the latest relative laws, common defects, pollution control facility check and maintaining, choosing facility principle, and confirming facility efficiency checking, etc. TDEP held 12 F&B industry and 10 business place pollution control symposiums. Moreover, we provided participators some suggestions for reducing pollution. TDEP also established consultation hot line. There were total 100 entrepreneurs calling for air pollution and the noise control problems.
In addition, we finished 100 restaurant inventory cases as for constructing F&B industry database. Our results demonstrated that the small Chinese restaurants were the major management style of F&B industry in Taipei. In terms of the fume emission mode, 93% of the inventory restaurants discharged the cooking fume to atmosphere while 7% released the cooking fume into drains. Furthermore, 56% of the inventory restaurants have been set pollution control equipments and 46% have installed front and end control equipment. The reason why some restaurants were unwilling for any pollution control facilities were: (1) lack of pollution control information and (2) a formal standard of F&B industry pollution control equipment. Comparing the ratio of installing pollution control equipment, previous inventory result of the existing restaurants was 85%, much higher than the result of the new restaurants. The appearance revealed that new restaurants needed to improve fume pollution control. Besides, we would continually follow the improvement of entrepreneur and conduct a questionnaire survey.
Cooking fume was monitored while pollution control facilities on and off for understanding the efficiency of pollution control. This plan completed oily particulate monitoring for 5 restaurants. The concentration of oily particulate was lower during pollution control facilities on. The average reducing efficiency of total suspended particulates was 100%. It showed the pollution control facilities (static electricity machine) of these 5 restaurants could reduce oily particulate. In addition, the concentration of polycyclic aromatic hydrocarbons (PAHs) in cook smoke of all restaurants was higher during pollution control facilities off. The average reducing efficiency of PAHs was 100%. The concentration of total hydrocarbon (THC) was no big different between pollution control equipment on and of because the method of THC sample was to collect gaseous matter. It shows the static electricity machines could not reduce gaseous oil.
The cooking fume monitor result of Taipei city from 2006 to 2010 were used to estimated the volume of cooking fume emission in Taipei City. The emission coefficient of TSP was 14.98~21.11 kilogram per year and the emission coefficient of THC was 53.10~133.93 kilogram per year. The emission coefficients based on monitoring result were quit different from TEDS system. The reasons included winds, times, days and pollution control equipments and sample methods. Moreover, the project was planed to analysis pollution control equipments for restaurant according to economic, techniques and feasibility. The then we proposed best available control technologies suggestions.
To research, develop, and introduce suitable facilities for F&B industry business in Taipei, the opinions and technology experience are required urgently. Therefore, TDPE held another “Improving F&B Industry Business Pollution Control Technology Conference” and 2 more “Noise Reduction Technology Conferences” for issues of cooking fume, unpleasant odor, and noise control technology. Through these activities, TDPE expected to come out the suitable pollution control facilities for F&B industry business in Taipei, and to design simple self-monitoring facilities.
In conclusion, in order to decrease F&B industry and low frequency noise complaint cases, the future project direction were suggested as below. (1) Demonstrate and reward F&B industry entrepreneur to install pollution odor control facility. (2) Set up low frequency noise complainers’ information. (3)Coerce new and complained restaurants to join pollution control seminars. (4)Implement “Autonomy Regulations of F&B Air Pollution Control Facilities Management”.
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