Abstract
This study explores the effect of different numbers of wall-mounted vent caps and their installation locations on the indoor air environment in residential kitchens, for which limited information is available. Wind tunnel tests were performed to study the induced ventilation rates of a vent cap, and the impact of vent caps on the natural ventilation efficiency in residential kitchens was examined using computational fluid dynamics (CFD) numerical simulations. The results were then applied to determine the appropriate quantity of vent caps and their proper installation location. The wind tunnel test results indicated that outdoor winds with speeds of 0–6 m/s that flow parallel to the wall with a vent cap induce indoor air to exit through the cap with ventilation rates of 0–20 m3/h; when the wind blows perpendicular to the wall, outdoor air with 0–31.9 m3/h flows indoors. CFD numerical simulations showed that the installation of kitchen vent caps can reduce the average carbon monoxide concentration in the cook’s breathing zone. A sufficient quantity of vent caps and the proper installation location are required to ensure the natural ventilation effectiveness of wall-mounted vent caps.
Highlights
Asian cuisine involves pan-frying, boiling, sautéing, and frying as the main cooking practices.These cooking methods tend to produce large amounts of fumes and high temperatures, which will decrease the indoor air quality if the cooking occurs in a closed kitchen or an area with poor ventilation.Women in Taiwan spend 3.5 to 4 h per day cooking, which accounts for one-quarter of their daily activity
The wind direction varies, the results indicate that the induced ventilation rate of the vent cap increases with increasing wind speed
When the wind blows perpendicular to the wall between 0–6 m/s (Figure 3c), the outdoor air flows toward the interior with the ventilation rates between 0–31.9 m3 /h
Summary
Asian cuisine involves pan-frying, boiling, sautéing, and frying as the main cooking practices.These cooking methods tend to produce large amounts of fumes and high temperatures, which will decrease the indoor air quality if the cooking occurs in a closed kitchen or an area with poor ventilation.Women in Taiwan spend 3.5 to 4 h per day cooking, which accounts for one-quarter of their daily activity. Asian cuisine involves pan-frying, boiling, sautéing, and frying as the main cooking practices. These cooking methods tend to produce large amounts of fumes and high temperatures, which will decrease the indoor air quality if the cooking occurs in a closed kitchen or an area with poor ventilation. Women in Taiwan spend 3.5 to 4 h per day cooking, which accounts for one-quarter of their daily activity. Maintaining good air quality in a kitchen is important. The female smoking rate in Taiwan is lower than the female smoking rate in the United States (U.S.) and Australia. A relatively high percentage of the female population in Taiwan suffers from lung cancer; only 9–10%
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