Control of temperature and fume generation by cooking in a residential kitchen by ceiling radiative cooling and fume hood extraction

A large amount of heat and particles generated from cooking have a negative impact on occupants’ thermal comfort as well as the indoor environment in the kitchen and adjacent rooms. Although heat generation rate and emission strength of particles are largely affected by oil temperature and cooking duration, there is a lack of quantification on the impact of the indoor environment during the whole cooking process. This study applies a computational fluid dynamics method to simulate air temperature, velocity and particle distribution in a kitchen and indoor environment during a 10-min and after 2-min cooking process with constant make-up air organization from window opening in a Chinese-style residential kitchen. User-defined function was defined for dynamic oil temperature and emission rate based on experimental results from previous studies and was interpreted in FLUENT for transient simulation within 12 min. Results indicate that heat spread remarkably after 30 s of oil heating. Air temperature experienced an increase of about 10.0°C around the occupant during the whole cooking process. For particle distribution, a large variation in the kitchen was observed after 4 min. Particle concentration in an indoor environment was increased dramatically after 6 min. Further studies on the transmission mechanism of heat and particles from the kitchen space to an adjacent room under different cooking scenarios are needed for the design and control of kitchen ventilation.

Section: Mathematic Modelmentioning

confidence: 99%

Investigation on the indoor environment during a whole cooking process under constant make-up air organization in a Chinese-style residential kitchen

Liu

et al. 2023

“…Zhao et al 8 conducted field measurement and showed that the air temperature and relative humidity in the kitchen were increased by 4.0–11.5°C and 15%–30% with different cooking styles. Simone et al 4, and Li et al 15 reported that the general thermal comfort evaluation criteria for office environments cannot be applied in commercial kitchens. Taking the predicted mean vote (PMV) 16 as example, the PMV values obtained from kitchen spaces often exceeded +3, laying outside of the upper limit recommended by international standards for applying the PMV index.…”

Section: Introductionmentioning

confidence: 99%

“…Last but not least, thermal comfort solutions for kitchens are needed to be explored. 15,23 This study aims to investigate the characteristics of kitchen heat exposures. After analyzing full-scale experimental results and computational fluid dynamic (CFD) simulations, kitchen thermal comfort evaluation methods and potential solutions were discussed.…”

Section: Introductionmentioning

confidence: 99%

Studying occupant’s heat exposure and thermal comfort in the kitchen through full-scale experiments and CFD simulations

Luo

Guo

Feng

et al. 2022

This study investigated kitchen heat exposure and thermal comfort through full-scale experiments and computational fluid dynamics (CFD) simulations. Experiments were conducted in a kitchen-style climate chamber with three stove conditions, three exhaust flowrates of range hood, three external conditions and three makeup air sources. CFD simulations were conducted accordingly to explore more nuances aspects of kitchen thermal environment. The experimental results showed that as the existence of a high-temperature stove, the air temperatures around the cooking staff, the net thermal radiations and local skin temperatures at exposed body parts increased significantly during the cooking period. External conditions and the makeup air source can significantly affect thermal distributions across the kitchen space and the heat exposures around the cooking staff. By adding partitions, using induction cooktops, and turning on the kitchen air conditioner can help to reduce cooking staff’s heat exposure from the gas-burning stove. The CFD simulations were consistent with the measured experimental results. The heat exposure in the cooking zone is shown to be dominated by horizontal thermal asymmetry. The occupants’ thermal comfort in the kitchen can be improved if the makeup air source came from the cooler side with a higher flowrate of range hood.

“…Furthermore, range hood was very efficient in exhausting the COF and reduced concentrations of some pollutants. 14 Although plenty of studies have proved the association between COF exposure and lung cancer, due to limitations, such as relatively small sample size and regional differences, the results are still inconclusive. Therefore, analysis of a larger sample is needed.…”

Section: Introductionmentioning

confidence: 99%

Meta-analysis of associations between cooking oil fumes exposure and lung cancer risk

Zhang

Rao²,

Liu

et al. 2021

Lung cancer is one of the most common cancers and cooking oil fumes (COF) are considered as the potential dangerous contributing factors. This study, a meta-analysis was conducted to analyse the correlation between exposure to COF and risk of lung cancer. Literature from 1980 to 2020 were searched and 29 studies were selected for analysis. Results showed that population exposed to COF had significant differences in lung cancer prevalence (P < 0.05). The odds ratio (OR) values of different periods (before 2000, 2000–2010 and 2010–2020) were significantly different. Using ventilation equipment had the OR of 0.54. Liao cuisine, Fujian cuisine, Shanghai cuisine, Jingdong cuisine and Shaanxi cuisine had the ORs (95% confidence interval) of 1.91 (1.62, 2.25), 2.38 (1.80, 3.16), 1.56 (1.29, 1.89), 2.58 (1.63, 4.09) and 1.57 (1.16, 2.11), respectively. These results revealed that exposure to COF could increase the risk of lung cancer, but the risk was gradually reduced with the changes of the times and the use of ventilation equipment. Different cooking methods in different regions caused different risks of lung cancer. The risk of lung cancer caused by COF mainly produced by deep-frying, quick-frying, stir-frying and pan-frying is higher than in other methods.