A Study on the Improvement of Ventilation Rate Using Air-flow Inducing Local Exhaust Ventilation System

Jeong, Seok–Hwan; Kwon, Hyuk-Min; Ahn, Soo Whan; Yang, Jeong-Hoon

doi:10.3130/jaabe.15.119

Cited by 27 publications

(8 citation statements)

References 15 publications

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“…• Jeong 71 introduced a new airflow-inducing local exhaust ventilation system, which combined general ventilation with a local exhaust ventilation system and a separate exhaust outlet. The results indicated that the air temperature in the kitchen could be 0.5-1.8 K lower than with the existing exhaust ventilation system.…”

Section: Discussionmentioning

confidence: 99%

“…The exhaust outlet was installed on the side wall next to the stove. The system maintained indoor air quality in the kitchen at an acceptable level. Jeong introduced a new airflow‐inducing local exhaust ventilation system, which combined general ventilation with a local exhaust ventilation system and a separate exhaust outlet. The results indicated that the air temperature in the kitchen could be 0.5‐1.8 K lower than with the existing exhaust ventilation system. Dobbin et al found that running an exhaust fan for 15 minutes after cooking reduced the PM 2.5 concentration to that achieved by a 50 L/s increase in ventilation. It is also possible to increase the cook's thermal comfort with the use of phase‐change‐material clothing .…”

Section: Discussionmentioning

confidence: 99%

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Indoor thermal environment and air quality in Chinese‐style residential kitchens

et al. 2020

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This paper reviews the published literature on indoor thermal environment and air quality in Chinese‐style residential kitchens (CRKs). The paper first discusses typical characteristics of CRKs, including kitchen layout, cooking methods, and ventilation systems used. Next, the paper describes the current state of the indoor thermal environment and air quality in CRKs. Finally, this paper summarizes measures to control and improve the environment inside CRKs. The results indicate that the indoor environment of CRKs is too hot in summer and exhibits a large vertical temperature difference. No appropriate model was available for accurately evaluating the thermal environment in CRKs. At the same time, CRKs are highly polluted by COx, NOx, TVOC, and particulate matter (PM). Although existing exhaust hoods could improve the indoor environment to some extent, the use of a combined exhaust, make‐up air, and air‐conditioning system should be considered to provide a comfortable and healthy environment in CRKs.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Indoor thermal environment and air quality in Chinese‐style residential kitchens

et al. 2020

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“…The traditional Chinese style of cooking hoods is different, and the front lower edge of the hood is designed at a 30° angle, but this reduces the volume of the exhaust hood. Jeong et al (2016) stated that:…”

Section: Hoods and Canopiesmentioning

confidence: 99%

Environmental Ergonomics

2017

Human Factors in Control Room Design

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Peer review declarationThe publisher (AOSIS) endorses the South African 'National Scholarly Book Publishers Forum Best Practice for Peer Review of Scholarly Books'. The manuscript underwent an evaluation to compare the level of originality with other published works and was subjected to rigorous two-step peer review before publication, with the identities of the reviewers not revealed to the editor(s) or author(s). The reviewers were independent of the publisher, editor(s), and author(s). The publisher shared feedback on the similarity report and the reviewers' inputs with the manuscript's editor(s) or author(s) to improve the manuscript. Where the reviewers recommended revision and improvements, the editor(s) or author(s) responded adequately to such recommendations. The reviewers commented positively on the scholarly merits of the manuscript and recommended that the book be published.v Research justificationThis book focuses on the environmental ergonomics of restaurant kitchens and the challenges related hereto in a semi-tropical city, Durban, from a chef's perspective. It establishes the urgent need for commercial kitchens to be conducive to the wellbeing of kitchen workers, as heat illness is unreported in this industry. This research is relevant from occupational health and safety point of view. It evaluates the indoor environmental quality (IEQ) parameters such as heat, ventilation and humidity, noise and lighting in kitchens, and it is cognisant that with different cuisines, the kitchen loads are different. The goal of occupational safety is health intervention for worker comfort to enhance work performance. The book generates new knowledge regarding the factors affecting the body mass index of kitchen workers, prediction of heat and humidity near cooking stoves, discomfort near ovens, lighting in preparation areas and factors affecting reaction to stove noise. The book implements an exploratory design with multiple-case studies. The manuscript is structured into broad chapters on heat, ventilation and humidity, noise and lighting. Data analysis is an essential component of new knowledge, and a detailed description will promote certain research concepts among scholars to acquire research skills. The themes move from the hospitality industry in general and narrow down to commercial kitchens and specifically aim at students learning and training in culinary skills. The book accordingly scrutinises theory in respect of the relationship between individual differences and contextual components, and it factored these into controlled heat in a work environment and other IEQ parameters. This book advances existing physical conditions, as well as physiological and psychological influences of these parameters in commercial kitchens on worker relief-seeking behaviour adaptations. A ground-breaking new framework that optimises workstation comfort levels of kitchen workers is presented, hence offering insightful environmental contributions to improve commercial kitchen design and awareness among kitchen designers, erg...

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“…М естные отсосы являются надежными и эффективными устройствами для улавливания и локализации пылегазовых выбросов. Работа систем местной вытяжной вентиляции сопряжена с высокими энергетическими затратами, из-за чего данные системы и технологии производства непрерывно совершенствуют [1][2][3][4][5]. Одним из способов повышения диапазона захвата вредностей местными отсосами открытого типа является использование искусственно созданного вихря (торнадо).…”

Section: Introductionunclassified

The investigation of the dust-air flow close to the vertical rotating cylinder local exhaust

Gol’tsov¹,

Logachev²,

Аверкова³

et al. 2018

Nov. ogneup.

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The search for solution was made in the article to raise the efficiency of the open-type local exhaust and to decrease the dust losses by the closed-type local exhaust-hood into the aspiration system at the expense of the vertical rotating exhaust cylinder. The exhaust is regarded in the form of the slit-type gaps parallel to the z-axes with the drain from the end of the cylinder. The improvements are proposed for the rotating cylinder to increase the air flow entrainment efficiency. The results obtained can be useful when designing of the dust-collecting chambers-capable aspiration hoods.

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A Study on the Improvement of Ventilation Rate Using Air-flow Inducing Local Exhaust Ventilation System

Cited by 27 publications

References 15 publications

Indoor thermal environment and air quality in Chinese‐style residential kitchens

Indoor thermal environment and air quality in Chinese‐style residential kitchens

Environmental Ergonomics

The investigation of the dust-air flow close to the vertical rotating cylinder local exhaust

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