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http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/72963
Title: | 居家廚房現況調查與研究-環境氣流干擾與流場相關性 Assessment of the Status about Home Kitchens - Environmental Airflow Interference and Flow Field Correlation |
Authors: | Chi-Yang Chuang 莊志揚 |
Advisor: | 陳佳? |
Keyword: | 廚房,抽油煙機,流場,熱, kitchen,range hood,flow,heat, |
Publication Year : | 2019 |
Degree: | 碩士 |
Abstract: | 我們進行了大台北地區居家廚房的現場調查,並整理目前的居家廚房中的吸氣距離、風管彎曲以及側風的問題比例,接著將所蒐集到的廚房區分為獨立式廚房、半開放式廚房以及全開放式廚房三大種類,在模擬分析以及現場調查後發現上述局部排氣設備常見的問題普遍存在居家環境中,且已影響到排油煙機的排氣效果。在模擬研究進行時,我們將環境側風的影響加入邊界條件之中並對這三種廚房進行流場、速度場、溫度場以及濃度場的分析,而從模擬圖的結果顯示這三大類的廚房型態都有油煙外洩的問題,有側風影響的濃度場及溫度場的擴散範圍和無側風的環境來得更加寬廣,在有側風的全開放式廚房甚至只需要十秒,烹飪產生的油煙將會逸散出排油煙機的有效補集範圍。
有鑑於目前居家廚房中有許多問題,我們在模擬軟體中建構出一個廚房模型並控制補氣風的方向,同時考量排油煙機和補氣口的距離以及排油煙機的的流量差異,從不同的切面觀察流線、速度場以及濃度場之間的相互關係,並分析其中的原因。 我們分別模擬了三種補氣口和排油煙機距離的廚房模型,1.8 m、3 m與3.5 m。從結果發現,補氣口和排油煙機距離3 m的廚房則具有較佳的流場特性。其餘兩者都因為排油煙機上方產生的渦旋而產生洩漏。基於補氣口和排油煙機距離3 m的廚房,在三種不同流量條件下,分別是10 CMM、15 CMM、20 CMM,當流量大於15 CMM,大部分的油煙被控制在排油煙機的有效補集範圍內,而相比流量為10 CMM則因為爐台附近的捕集風速不足以帶動烹飪油煙而使得出現油煙外洩的情況。 We conducted a survey of the home kitchen in Taipei area and discovered the inhalation distance, curved hood and crosswind in the current home kitchen. We divided the kitchen into the three types: independent kitchen, peninsula kitchen and open kitchen respectively. We found the problems of range hood, distance, and curved hood at home and had already affected the exhaust effect of the range hood. In the study, we studied the flow, velocity, temperature, and concentration fields of the three kitchens in a crosswind. The results from the study show that all the three types of kitchens have problems with the leakage of cooking oil fume (COF), and we found the concentration and temperature diffusion in the environment where was affected by crosswind are more extensive than non-crosswind environment. In the open kitchen with cross draft, the cooking fumes will escape the effective capture area of the range hood in ten seconds. After simulating different distance between the air supply and the range hood, 1.8 m, 3 m and 3.5 m respectively. We found that the kitchen with a distance of 3 m from the air inlet and the range hood has better flow field characteristics. The other two leak due to the vortex generated above the hood. Based on the distance between air supply and the range hood is 3 m, we simulated three different flow rate, 10 CMM, 15 CMM, 20 CMM respectively. When the flow rate was greater than 15 CMM, the COF under the range hood was captured. Compared to the flow rate in 10 CMM, the effect capture velocity near the stove was not enough to exhust the cooking fumes. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/72963 |
DOI: | 10.6342/NTU201901605 |
Fulltext Rights: | 有償授權 |
Appears in Collections: | 職業醫學與工業衛生研究所 |
Files in This Item:
File | Size | Format | |
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ntu-108-1.pdf Restricted Access | 9.52 MB | Adobe PDF |
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