Effects of chef operation on oil fume particle collection of household range hood

Chen, Ruoning; You, Xue-yi

doi:10.1007/s11356-020-08710-7

Cited by 6 publications

(2 citation statements)

References 29 publications

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“…The k-e standard model is an eddy viscosity model (EVM) that is based on semiempirical formulas and summarized accordingly. The model has been widely tested and applied in engineering and scientific research [18]. To improve the issue of abrupt velocity and temperature gradients in the vicinity of walls during calculations, the k-e turbulence model combined with the standard wall function method is used in this study.…”

Section: Numerical Calculation 31 Numerical Methodsmentioning

confidence: 99%

“…∑ n i a i r i ∑ n i r i (17) y = 0.136x − 93 (18) By using the relationship function between COFP concentration and CO 2 concentration, we can correct the simulated results of CO 2 concentration during cooking and obtain the modified distribution characteristics of COFPco 2 concentration. In order to verify the rationality of the relationship function, a comparative analysis of the simulated results of COFP and COFPco 2 under the same conditions is conducted.…”

Section: A =mentioning

confidence: 99%

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Study on Spatial and Temporal Distribution Characteristics of the Cooking Oil Fume Particulate and Carbon Dioxide Based on CFD and Experimental Analyses

Ding,

Zhang,

Wang

et al. 2023

Atmosphere

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The cooking oil fume particulate (COFP) produced by indoor cooking can harm human health seriously, and therefore requires urgent monitoring and optimization. In this paper, the kitchen cooking simulation process was established by using computational fluid dynamics (CFD) based on the fluid dynamics theory. Combined with the user defined function (UDF), the spatial and temporal distributions of COFP and carbon dioxide (CO2) during the cooking process were simulated and analyzed, respectively. Both simulation results were verified using experimental data. Moreover, this paper introduces a COFP concentration correlation function that utilizes the spatiotemporal correlation between COFP and CO2 concentrations during the cooking process. The function is based on the spatiotemporal distribution of CO2 concentration. By comparing it with traditional calculations, the proposed function is shown to achieve a remarkable 70% improvement in efficiency and maintain an accuracy rate exceeding 90%. This enables the rapid analysis and control of COFP concentration through monitoring and analyzing CO2 levels in the kitchen.

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Section: Numerical Calculation 31 Numerical Methodsmentioning

confidence: 99%

Section: A =mentioning

confidence: 99%