評估自然通風口和排油煙機對於廚房空氣品質的影響

Abstract

本研究旨在探討中式住宅型廚房在烹飪期間和烹飪之後的空氣品質以及室內污染物的去除狀況。利用經過實驗驗證的計算流體動力學（CFD）模型和邊界條件，進行了一系列的模擬案例，以分析不同的環境設置對室內空氣品質的影響，包括在烹飪過程中，開啟前門或後門進行通風以及使用抽油煙機。在模擬完成後，藉由計算空間中累積的微粒質量、微粒污染物的去除比例、人體呼吸區的微粒累積含量以及微粒於空間中散佈的狀況進行了結果的分析，且透過判斷微粒分佈、氣流速度和溫度分佈以更全面的評估室內空氣品質的變化，並提出減少人體暴露於污染物的方法建議。在進行本研究的同時，另一個不同的中式住宅型廚房也進行相同案例的模擬並且比較，藉此了解在不同的場景和邊界條件下，開啟前門或後門進行通風以及使用抽油煙機對於室內空氣品質造成的影響，以獲得更具參考價值的結論。

研究結果顯示，在烹飪後打開後門進行通風可以增強空間中微粒污染物的去除效果，夏季及冬季均能將微粒累積量減至低於2%。而烹飪後持續使用抽油煙機對於空間中微粒的總累積量影響較小，但以人體的呼吸區域來說，相較於不使用的情況，烹飪後持續使用抽油煙機最多可以降低超過10倍的累積微粒質量；而前門區域累積的汙染物則也有降低兩倍的效果。另一間中式住宅型廚房進行的案例模擬則表明在烹飪後藉由開啟窗戶進行通風或者持續使用抽油煙機皆可以顯著提升去除室內微粒污染物的效果。而兩間廚房的模擬結果都呈現烹飪後持續使用抽油煙機且同時開啟窗戶可以獲得提升室內空氣品質的最佳效益。

總結來說，在烹飪後經由額外的自然通風口進行通風並持續使用抽油煙機 ，可以有效改善中式住宅型廚房的室內空氣品質。這些結果呈現了室內廚房中自然通風口和抽油煙機在烹飪期間的關鍵作用，適當的使用即可有效降低人體暴露於污染物的風險。

This study aims to explore air quality and pollutant removal in Chinese residential kitchens during and after cooking activities. Using a validated Computational Fluid Dynamics (CFD) model and verified boundary conditions, various simulation cases were conducted to analyze the impact of different settings and climatic conditions on indoor air quality. The scenarios included simulations involving the opening of front or back doors during cooking and the continuous use of the exhaust hood. Results were comprehensively analyzed by calculating accumulated particle mass, the proportion of pollutants removed, particle concentration in the human breathing zone, and particles dispersed to other indoor spaces. Additional graphical representations, such as particle distribution, airflow velocity and temperature distribution, were employed for a more thorough understanding of indoor air quality changes and to derive recommendations for minimizing human exposure to pollutants. While conducting this research, a parallel simulation was also carried out in a different Chinese residential kitchen to compare the effects of ventilation through opening the front or back door, as well as the use of range hoods, on indoor air quality under varying scenarios and boundary conditions. This approach aims to understand the impact on indoor air quality in different settings, thereby yielding more informative and valuable conclusions.

The findings of this study indicate that opening the back door enhances pollutant removal by altering the original flow direction, reducing accumulated particle mass to below 2% in both summer and winter conditions. The continued use of the exhaust hood after cooking has a slight impact on the overall accumulated particle mass in the space; however, it substantially decreases particle concentration in the human breathing zone by up to 10 times compared to scenarios without exhaust hood use. Moreover, the exhaust hood proves to be twice as effective in reducing particle dispersion near the front door leading to other indoor spaces. The case simulation conducted in another Chinese residential kitchen indicated that ventilating the room by opening windows after cooking or continuously using a range hood can significantly enhance the removal of indoor particulate pollutants.

In summary, the optimal benefit in improving indoor air quality was achieved by continuously using the range hood and simultaneously opening additional natural air openings after cooking. These findings highlight the critical role of exhaust hoods both during and after cooking, emphasizing their importance in minimizing human exposure to pollutants and reducing the risk of hazardous particle dispersion to other indoor spaces.