Improving kitchen environment comfort and health: A comprehensive evaluation method based on objective and subjective factors

Abstract

The kitchen environment exhibits significant differences in both the thermal and humidity environments and air quality relative to typical household settings. Consequently, traditional environmental evaluation indicators, which are applicable to residential areas, are less appropriate for assessing kitchen environments. In existing research, crucial features of the above issue are frequently ignored in favor of either subjective or objective assessments. We developed a thorough evaluation process that combines subjective and objective criteria to address this issue. We utilized a kitchen laboratory to conduct comprehensive tests of key aspects of the kitchen environment, including thermal-humidity conditions, air quality, and acoustic environment under various settings. We then employed the entropy method and the analytic hierarchy process (AHP) to calculate objective and subjective weights, respectively. We determined the general weight of each component using the combination weighting method, leading to the development of the kitchen environment index (KEI) model. Our findings indicated that temperature, sound pressure level, and fine particulate matter concentration significantly impact the kitchen environment, with a total weight of 54.5%. The effectiveness and feasibility of this index were validated through empirical data. With the utilization of our comprehensive approach, we provide a scientific basis for kitchen design and renovation, allowing for improvements in the comfort and health of the kitchen environment.