Evaluation of the air quality and the thermal comfort in the kitchen fume environment under the fresh air supplement
Jianjian Xin, Xuna Shi, Feng Ye, Zhenlei Chen, Pandeng Yin, Baobin Miao
Abstract
Kitchen cooking particles can severely deteriorate indoor environment, aggravating the risk of cardiovascular and cerebrovascular diseases, as well as respiratory diseases. In view of the severe hazard of cooking particles to human health, this paper numerically studies the trajectory and deposition of the cooking particles in the kitchen environment based on a numerical model. Also, quantitative evaluations for the air quality and thermal comfort are performed, hoping to provide a useful reference for the control of kitchen air pollution. Firstly, a kitchen environment simulation model is established based on Fluent. A post-processing UDF program for evaluating the effectiveness of fume absorption is developed. The reliability of the numerical model is verified by comparing the results of the fume concentration with those by the cooking experiments. Using this numerical model, the fume extraction effectiveness of the range hood under different velocities of the fresh air is analyzed comprehensively, including particle trajectory, air age, temperature, PMV (Predicted Mean Vote), and PPD (Predicted Percentage of Dissatisfied) indicators. Results have shown that high speed of the fresh air can cause a strong blowing sensation, deteriorating indoor air quality. The PMV and PPD values around the human body show a parabolic trend. Generally, the relatively low fresh air speed can achieve satisfactory air quality and thermal comfort while saving energy consumption.