Derivation of capture efficiency of kitchen range hoods in a confined space

Li, Yuguo; Delsante, A.E.

doi:10.1016/0360-1323(96)00006-6

Cited by 62 publications

(37 citation statements)

References 3 publications

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“…This analysis extends the findings of Li et al (1996) to installed physical devices. In that earlier study, the authors used computational fluid dynamics to quantify capture efficiency for the idealized configuration of a capture hood centered over a single heat source.…”

Section: Qp Is the Airflow In The Convective Plume Above The Cooking supporting

confidence: 74%

“…Traynor et al (1982) found removal rates from 60 to 87 percent using hood flow rates ranging from about 150 to 420 m 3 h ---1 . Li and Delsante (1996) and others have used the term "capture efficiency" to describe the fraction of generated pollutants that are pulled directly into the range hood before mixing into room air. Equations to calculate capture efficiency as a function of room air and hood exhaust concentrations were derived for steady---state conditions of emissions, ventilation, and range hood flow.…”

Section: Pollutant Removal Efficiencymentioning

confidence: 99%

“…In many residences, the kitchen is open to adjoining rooms in a way that precludes sealing it off to establish a well---mixed air volume. Even when an approximately well---mixed volume can be established, approaches that depend on achieving steady---state conditions (e.g., Li and Delsante 1996) are not suitable for field research in which access to the site is time---limited. In addition, the process whereby one achieves a well---mixed condition, using fans in the space, may bias the results due to altering the local airflows in the vicinity of the exhaust.…”

Section: Calculation Of Capture Efficiencymentioning

confidence: 99%

“…It uses the conceptual approach of Li et al (1996) to examine the ratio of exhaust flow to plume airflow and the relationship of this ratio to capture efficiency.…”

Section: Analysis: Thermal Plume Airflow and Capture Efficiencymentioning

confidence: 99%

See 3 more Smart Citations

Experimental Evaluation of Installed Cooking Exhaust Fan Performance

Singer¹,

Delp²,

Apte³

2010

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Section: Qp Is the Airflow In The Convective Plume Above The Cooking supporting

confidence: 74%

Section: Pollutant Removal Efficiencymentioning

confidence: 99%

Section: Calculation Of Capture Efficiencymentioning

confidence: 99%

“…It uses the conceptual approach of Li et al (1996) to examine the ratio of exhaust flow to plume airflow and the relationship of this ratio to capture efficiency.…”

Section: Analysis: Thermal Plume Airflow and Capture Efficiencymentioning

confidence: 99%

See 2 more Smart Citations

Experimental Evaluation of Installed Cooking Exhaust Fan Performance

Singer¹,

Delp²,

Apte³

2010

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“…Yi et al 8) identified the flow characteristic of the ventilation system by CFD to improve the existing push-pull Localized Exhaust Ventilation system. In one proposal, the ventilation's flow performance was enhanced by a change in hood structure [9][10][11][12][13][14][15] , and a method was developed to evaluate the performance rate of a Local Exhaust Ventilation [16][17][18] . Several studies reported measurements of the indoor air quality in kitchens using a local exhaust ventilation system [19][20][21] .…”

Section: Introductionmentioning

confidence: 99%

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

Jeong

Kwon

Ahn

et al. 2016

Journal of Asian Architecture and Building Engineering

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In the case of the canopy hood, which is one of the existing Local Exhaust Ventilation systems, there appears to be a weakness in that when the level of ventilation is insufficient or when the effluent's buoyancy effect is significant, a partial amount of effluent seeps out and accumulates on the upper workspace. This study proposes the Air-flow Inducing Local Exhaust Ventilation system (AI-LEV), which can increase the ventilation rate without increasing the use of artificial energy by extracting the high-heat or high-density effluent that accumulates on the upper workspace. CFD (Computational Fluid Dynamics) was used to examine the effectiveness of the AI-LEV. The thermal characteristics of the mock-up chamber, along with the introduction of the canopy hood, was examined and the physical reproducibility of the CFD was verified experimentally. Compared to the existing Local Exhaust Ventilation systems, the introduction of AI-LEV led to a radical decrease in temperature through the overall interior. In addition, the high-temperature air that accumulated in the chamber's upper space was extracted smoothly outside the chamber through the inducement of the AI-LEV. The AI-LEV showed a 0.5-1.8 ºC decrease in temperature in a space larger than 1.5m from the floor compared to the existing Local Exhaust Ventilation systems.

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Bewertung von Küchen‐Dunstabzugssystemen in energieeffizienten Gebäuden

Kah

Bräunlich

Hartmann³

et al. 2020

Bauphysik

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Assessment of air-extraction and kitchen hoods with recirculating air operation in energy efficient buildingsRecently, technical advancements in the building sector have strongly focused on matters of comfort and energy efficiency. Within the scope of the research project, the study analysed the energetic influence of kitchen hoods on residential buildings, the effectiveness of these systems to reduce cooking fumes and their interactions with other technical systems and the building itself. In order to effectively reduce air pollution, it is vital to capture cooking fumes efficiently. During this study, it was possible to try out a new method for the qualitative assessment of the fume capture process. The results show considerably differences between the examined air-extraction systems. Further laboratory measurements made clear that hoods with recirculating air operation and activated carbon filter differed vastly in their effectiveness of reducing odours. Exhaust systems cause negative pressure in a housing unit. Because highly energy-efficient buildings are largely airtight, this underpressure can reach levels that threaten a building's secureness. Depending on the permitted levels, the study introduces different solutions. Moreover, exhaust systems cause further thermal losses that have not been included in the energy balance of a building. Model calculations show that these extra thermal losses can indeed make a sizeable impact.

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Derivation of capture efficiency of kitchen range hoods in a confined space

Cited by 62 publications

References 3 publications

Experimental Evaluation of Installed Cooking Exhaust Fan Performance

Experimental Evaluation of Installed Cooking Exhaust Fan Performance

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

Bewertung von Küchen‐Dunstabzugssystemen in energieeffizienten Gebäuden

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