TY - GEN
T1 - Numerical study on indoor air quality of commercial kitchen in china
AU - Hou, Xiaotan
AU - Li, Angui
AU - Wang, Zhihua
AU - Zhao, Yujiao
PY - 2012
Y1 - 2012
N2 - Indoor air quality of commercial kitchen is investigated and analyzed through velocity, temperature, humidity, and CO2 concentration under different air change rate and supply air temperature. the best air change rate is 30 times per hour and air supply temperature is 301.15K for kitchen, the mean value of the minimum velocity and standard deviation is 0.410m/s and 0.129 respectively, the maximum of the average concentration of CO2 is 659.78ppm, which is less than the acceptance criteria (CO2< 1000ppm), and the energy utilization coefficient is maximum of 1.352. Research results show that this air supply mode can optimize indoor air quality.
AB - Indoor air quality of commercial kitchen is investigated and analyzed through velocity, temperature, humidity, and CO2 concentration under different air change rate and supply air temperature. the best air change rate is 30 times per hour and air supply temperature is 301.15K for kitchen, the mean value of the minimum velocity and standard deviation is 0.410m/s and 0.129 respectively, the maximum of the average concentration of CO2 is 659.78ppm, which is less than the acceptance criteria (CO2< 1000ppm), and the energy utilization coefficient is maximum of 1.352. Research results show that this air supply mode can optimize indoor air quality.
KW - CFD
KW - Commercial kitchen
KW - Displacement ventilation
KW - IAQ
UR - https://www.scopus.com/pages/publications/82055170486
U2 - 10.4028/www.scientific.net/AMR.374-377.1100
DO - 10.4028/www.scientific.net/AMR.374-377.1100
M3 - 会议稿件
AN - SCOPUS:82055170486
SN - 9783037852798
T3 - Advanced Materials Research
SP - 1100
EP - 1105
BT - Sustainable Development of Urban Environment and Building Material
T2 - 4th International Conference on Technology of Architecture and Structure, ICTAS 2011
Y2 - 22 September 2011 through 24 September 2011
ER -