Abstract
This study analyzed the transmission mechanism of viruses according to operating conditions of air conditioners in small restaurants using CFD based on the actual occurrence situation. COVID-19 virus (SARS-CoV-2) is known to be spread through droplets. However, in a closed environment, after some period of time, droplets become dry and fine particles (aerosols) that can be transmitted in air. The spread of virus-laden aerosols with or without air-conditioner operation was analyzed by three-dimensional CFD simulation taking into account the heating effect of human body and thermal effect of an indoor heat source (e.g., food in a heated pot). Results showed that air currents of air-conditioners diffused virus-laden aerosols indoors and the return airflow of air-conditioner re-diffused the contaminated air throughout the room. Especially, when the airflow hit a structure, it created a vortex and built up high concentrations of pollutants due to accumulation. On the other hand, pollutant concentrations were low around areas of fresh air inflow (infiltration). These results imply the importance of ventilation.
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