Exhaust rate for range hood at cooking temperature near the smoke point of edible oil in residential kitchen

Xie, Wuhao; Gao, Jun; Lv, Lipeng; Cao, Changsheng; Hou, Yumei; Xiang, Wei; Zeng, Lingjie

doi:10.1016/j.jobe.2021.103545

Cited by 12 publications

(7 citation statements)

References 39 publications

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“…Previous studies have confirmed that the increase in the exhaust rate was cost-effective in reducing exposure concentration. 37 Exhaust rates in CRKs range from 300 to 500 m 3 /h as given in the Chinese national standard design code for heating ventilation and air conditioning of civil buildings (GB 50736-2012). 55 However, Cao et al 45 found that in actual cooking practice under natural make-up air, the particle concentration exceeded the ambient air quality standards (GB3095-2012) 56 even if exhaust rate was 563.6 m 3 /h.…”

Section: Methodsmentioning

confidence: 99%

“…Zhang et al 36 conducted a CFD study of perimeter jet enhancement on the capture velocity of a rectangular exhaust hood. Xie et al 37 performed CFD to determine the capture efficiency during the cooking and post-cooking period at different exhaust rates for the range hood. Cao et al 38 performed CFD simulations on indoor airflow and pollutant concentration for calculating direct capture efficiency in a confined kitchen space and confirmed that different make-up airflow patterns resulted in distinguished airflow distribution.…”

Section: Introductionmentioning

confidence: 99%

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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

Indoor and Built Environment

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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.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

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

Indoor and Built Environment

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“…Beberapa diantaranya menggunakan simulasi numerik untuk menginvestigasi karakter distribusi dan pergerakan polutan (Zhang, et al, 2017;Chen, et al, 2020). Sebagian lainnya memanfaatkan simulasi numerik untuk mendapatkan konfigurasi ventilasi terbaik dalam upaya mengurangi konsentrasi polutan di dalam ruangan (Liu, et al, 2021;Xie, et al, 2022;Liu, et al, 2020). Hal ini membuktikan reliabilitas simulasi numerik dalam memprediksi serta memberikan solusi terbaik.…”

Section: Pendahuluanunclassified

Simulasi Numerik Distribusi Polusi Udara Dalam Ruangan

Prasetyo

Lukitobudi

Margana

2022

JTT

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The kitchen is a vital area that provides energy sources through food processing for residences. However, the cooking process can also produce pollutants that are harmful to the body. This study aims to investigate the concentration and distribution of contaminants (CO and CO2) generated from the kitchen to all rooms in the house. In addition, Air temperature and velocity are investigated to observe their relationship with the distribution of pollutants. The investigation procedure utilizes a numerical simulation of a dwelling with two different ventilation cases. The simulation results show no significant difference in air velocity between the two cases. While the addition of natural ventilation in the kitchen area can reduce CO and CO2 concentrations throughout the room by 25.8% and 24.9%, respectively. On the other hand, the indoor air temperature can also be reduced by 4.9% with the same treatment. In conclusion, the addition of a window in the kitchen area has a significant impact on reducing temperature and pollutant concentrations all over the room.

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“…As for the kitchen part, exterior walls can be defined as the wall boundary with constant temperature [29], while the ceiling, interior walls and floor were often set as adiabatic walls [30,31]. The lamps were set as wall boundaries with a heat flux of 130.6 W/m 2 .…”

Section: Boundary Conditionsmentioning

confidence: 99%

“…The particulate boundary of the collecting plate and wire plate was "trap", and that of the others was "reflect" [34]. A reverse velocity-inlet was imposed at the discharge outlet [11,13,17,31]. A pressure-outlet boundary condition was imposed at the doors and fresh air inlet [11,16].…”

Section: Boundary Conditionsmentioning

confidence: 99%

Simulation Study of the Capture and Purification Performance of Exhaust Fume Systems in Chinese Commercial Kitchens—Case Study in Tianjin

et al. 2022

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A Chinese commercial kitchen fume exhaust (CCKEF) system mainly consists of a wall-mounted canopy hood, air duct and terminal electrostatic purifiers, the capture and purification performance of which should be guaranteed to obtain satisfactory indoor and outdoor air environment in engineering applications. However, few studies have focused on the operation performance of CCKEF systems. This study was aimed at providing a simulation method to investigate the operation performance of such systems. The simulation model of a representative CCKEF system was established using CFD software and validated with measured temperature, air velocity and purification efficiency with a deviation within 10%. The validated model was used to predict the indoor air environment and purification efficiency of the CCKEF system under different working conditions. The results showed that the temperature of transfer air from adjacent rooms had a greater impact on the thermal environment of the cooking area than the surface temperature of stoves. The exhaust air volume had a significant influence on both the indoor air environment and purification efficiency. CCKEF system was suggested to be operated at the optimum airflow according to the simultaneous coefficient of stoves as the energy consumption of the system can be saved by 3.75%.

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Exhaust rate for range hood at cooking temperature near the smoke point of edible oil in residential kitchen

Cited by 12 publications

References 39 publications

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

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

Simulasi Numerik Distribusi Polusi Udara Dalam Ruangan

Simulation Study of the Capture and Purification Performance of Exhaust Fume Systems in Chinese Commercial Kitchens—Case Study in Tianjin

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