Yemekhaneler ve kantinlerde iç hava kalitesi ile ilgili ölçüm sonuçları ve analizi - Tunceli Üniversitesi örneği
Öz
İç hava kalitesi günümüzde insanların sağlığı ile çalışma performansı açısından doğrudan ilişkili
olduğu için önem kazanmaya başlamıştır. İç hava kalitesi genellikle kapalı mahallerde yaşayan
insanlar için önem arz etmektedir. Özellikle üniversitelerin yemekhaneleri ve kantinlerinde
öğrencilerin sağlıkları ve öğrenme performansları üzerinde iç hava kalitesinin önemli ve olumlu
etkileri vardır. Bu çalışmanın temel amacı, ülkemiz için henüz yeni ve önemi gittikçe artmakta olan
iç hava kalitesinin öncelikle yüksek öğretim kurumlarında incelemesini yaparak, konunun önemini
ve durumunu tartışmaya açmaktır.
Bu çalışmada, Tunceli ilindeki Tunceli Üniversitesi merkezi kantin ve yemekhanesinde iç hava
kalitesi ile ilgili bazı parametrelerin ölçümleri yapılmıştır. İç hava kalitesi parametreleri olarak
karbondioksit, iç hava sıcaklığı ve bağıl nem dikkate alınmıştır. Bu ölçümler testo 435 el tipi cihazı
ile yapılmıştır. Ölçümler farklı yerlerdeki iki yerleşkede iç ortamlar için alınmıştır. Ölçüm
sonuçları analiz edilerek değişik ülkelerde önerilen standartlarla karşılaştırılmıştır. Kış döneminde
merkezi ısıtma sistemi ile ısıtılması sağlanan yemekhane ve kantinde yapılan ölçümler sonucunda iç
ortam sıcaklığının ve bağıl nemin, konfor açısından istenen bölge içersinde bulunduğundan önemli
bir sorun teşkil etmediği tespit edilmiştir. Kışın iç ortamdaki karbondioksit miktarı ise içeride
bulunan öğrenci sayısının yoğun olduğu zamana bağlı olarak arttığı gözlenmiştir. Son olarak,
ölçüm sonuçlarına göre kantin ve yemekhanenin iç hava kalitesinin iyileştirilmesine yönelik çeşitli
çözümler ve öneriler sunulmuştur.
Anahtar Kelimeler
Indoor air quality of canteens and cafeterias - The sample of Tunceli University
Abstract
Indoor air quality has become important today
because it's directly related to human health and
working performance. Indoor air quality is often
important for people living in closed spaces. In
particular, indoor air quality has significant and
positive effects for health and learning performance
of students in university canteens and cafeterias. The
main purpose of this study is, primarily through the
analysis of indoor air quality in higher education
institutions which is new and increasingly important
for our country, to open discussion the importance
and status of the subject and also aim of increasing
the learning performance of students by submitting
suggestions for the enhance of air quality in higher
education institutions.
Indoor air quality is extremely important for human
health. Various diseases occur due to poor indoor
air quality. These diseases may be called as
building-related and sick building syndrome.
Legionnaire disease is an example for buildingrelated
disease, and also disorders such as acute,
optic nerve are examples for sick building syndrome.
Moisture is one of the most important problems
affecting the air quality in the HVAC system. If there
is not enough moisture in the air (about %20 or
less), it may give rise to some complaints in humans.
Low relative humidity can cause dryness due to
evaporation in throat and nasal mucosa. If we give
the air we take from outside, to inside, we'd have a
dry ambiance. Thus, humidification on the HVAC
systems is necessary in winter. One of the factors
that affects the indoor air quality is indoor air
contaminants in the building. These contaminants
are substances such as cigarette odor, fungus, of
volatile organic compounds and semi-volatile
organic compounds, CO2 etc.
Indoor temperature and humidity are the most
important parameters of thermal comfort. Human
feels comfortable only in certain temperature and
relative humidity values. Humid and hot weather
above normal is the distressing air. In low humidity,
dryness occurs in nose and mouth, and it's needed to
drink water often due to rapid loss of water in body.
The comfort zones are defined according to
temperature and relative humidity for summer and
winter, because temperature and humidity cannot be
dissociated from themselves. Although the indoor air
temperature is selected mostly according to outdoor
temperature in summer conditions, the indoor design
temperature is determined according to the intended
purpose and type of the ambiance in winter. Indoor
temperature is recommended between 15-26℃ and
the indoor relative humidity is also recommended
between %30 and %70 for different ambiances.
CO2 is an important air contaminant recommended
to control the indoor air quality. Normally %0,03 of
the atmospheric air is CO2. CO2 in the ambient air is
between 330-500 ppm based on environmental
attributes. Therefore, it's not possible to exist CO2
indoor. Humans give CO2 to indoor by breathing. A
CO2 concentration of 1000 ppm is considered as
essential for indoor air quality. If the CO2
concentration is lower than this level, the indoor air
has acceptable air quality. When the concentration
values exceeds 35000 ppm, the central breath
neuroreceptors are triggered and it causes lack of
breathing. In many countries worldwide, the
standards for determining the maximum allowable
limits for contaminants associated with indoor air
quality are available. These standards are
constantly updated. These standards include
standards such as Germany, Ashrae, China.
In this study, measurements of some parameters
related to the indoor air quality of the central
canteen and cafeteria of Tunceli University in the
province of Tunceli have been made. Carbon
dioxide, indoor air temperature and relative
humidity have been considered as indoor air quality
parameters. These measurements have been made
through testo 435 hand-type device. Measurements
were taken at different indoor locations. As a result
of the measurements made in the cafeteria and
canteen provided with central heating during the
winter, these have been detected that the indoor
temperature and the relative humidity are within the
required zone, so they don't constitute a significant
problem. Also it's been observed that the indoor
carbon dioxide amount in winter is increased with
the number of students inside. Finally, a variety of
results and suggestions related to enhance the
indoor air quality of the canteens and the cafeterias,
have been presented according to the measurement
results.
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