COMPARATIVE STUDY ON INDOOR AIR QUALITY BETWEEN AN AIR-CONDITIONED FOOD COURT AND A NATURALLY VENTILATED FOOD CENTRE IN SINGAPORE

Abstract

This dissertation focuses on Indoor Air Quality of naturally ventilated and air-conditioned food centres in Singapore. The aim of this research is to identify significant differences between the Indoor Air Quality (IAQ) of Natural-Ventilated (NV) and Air-Conditioned (AC) food centres. IAQ audits using case study approach were performed on two food centres. 8 Parameters were considered, carbon dioxide, carbon monoxide, particulate matter, relative humidity, temperature, total volatile organic compounds, bacteria and fungi count. Spot measurements are taken at two sample points of each food centre at the breathing zone of the patrons. (Singapore Code of Practice SS554, 2009) will be used as reference to the objective results for all the parameters except carbon dioxide by which the use of (Singapore Indoor Air Quality Guideline, 1996) will be applied. A survey in the form of a questionnaire is also conducted for any perceived health or comfort complaints. The experimental results showed that the concentration and build-up of carbon dioxide is greater in AC food centre as compared to NV. Although the acceptable perceived IAQ of the AC food centre is higher, the number of occupants experiencing symptoms of Sick Building Syndrome (SBS) is higher than the NV food centre. Complaints of odour are the most frequent among both food centres.