The Determination of Indoor Air Quality and Thermal Comfort with Different Space and Ventilation in the Teracce and Bungalow Houses

Nur Baitul Izati Rasli,Nor Azam Ramli,Mohd Rodzi Ismail

doi:10.12944/cwe.16.3.11

Abstract

This study observed the influence of different ventilation, indoor and outdoor activities (i.e., cooking, praying, sweeping, gathering, and exhaust from motorcycle) between a bungalow house (i.e., stack and cross ventilation applications) and a terrace house (i.e., one-sided ventilation application). We appraised the indoor air quality (IAQ) and thermal comfort. We monitored the indoor air contaminants (i.e., TVOC, CO, CH2O, PM10, O3, and CO2) and specific physical parameters (i.e., T, RH, and AS) for four days in the morning (i.e., 6.00 a.m. – 9.00 a.m.), morning-evening (i.e., 11.00 a.m. – 2.00 p.m.), and evening-night (i.e., 5.00 p.m. – 8.00 p.m.) sessions. The results found that cooking activities are the major activities that contributed to the increase of the TVOC, CO, PM10, O3, and CO2 concentrations in the bungalow and terrace houses. However, IAQ exceeded the Industry Code of Practice on IAQ (ICOP) limit in the terrace house. The bungalow house applies stack and cross ventilation, double area, and a long pathway of indoor air contaminants movements. Besides that, the results indicated that cooking activities worsen the ventilation system because CO2 exceeded the ICOP limit on Day 2 at 74.1 % (evening-night session) and Day 3 at 13.2 % (morning session), 11% (morning-evening session), and 50.1 % (evening-night session). Moreover, the combination of mechanical (i.e., opened all fans) and natural ventilation (i.e., opened all doors, windows, and fans) is the best application in the house without a cooking ventilator with lower indoor air movement. Furthermore, the temperatures exceeding the ICOP limit of 23-26 °C for both bungalow and terrace houses could be lower indoor air movement, which is less than the ICOP limit of 0.15-0.5 m/s and high outdoor air temperature. Therefore, it is prudent to have an efficient ventilation system for acceptable indoor air quality and thermal comfort in the family house.

Highlights

Indoor air quality needs always be within the acceptable limit because, with the current situation of the pandemic, people spend most of their time indoors to avoid the spread of diseases (CoV-19)
The PM10, to measuretotal volatile organic compound (TVOC) and carbon monoxide (CO) concentrations increased after the cooking activities
This finding supports Rumchev et al.1 who stated that cooking activities might influence the worst indoor air contaminants

Summary

Introduction

Indoor air quality needs always be within the acceptable limit because, with the current situation of the pandemic, people spend most of their time indoors to avoid the spread of diseases (CoV-19). Poor indoor air pollution quality could lead to morbidity and mortality in developing countries. The sources of pollutants that contributed to poor indoor air quality: include the type of cooking and heating, occupants’ activities, smoking, tobacco smoke, building material, fabrics, biological sources, the combustion of substances for heating or fuel, emission from building materials, and can be a by-product of the activities within the buildings. . Besides that, cooking activities could promote indoor air contaminants, reduce indoor air quality, and affect the occupants’ health. . Besides that, cooking activities could promote indoor air contaminants, reduce indoor air quality, and affect the occupants’ health.5, 6 It producesa complex mixture of air contaminants (inorganic gases) containing carbon monoxide (CO), nitrogen dioxide (NO2), particulate matter (PM), sulfur dioxide (SO2), volatile organic compounds (i.e., benzene, toluene, and xylene), hydrocarbons and free radicals. It could contribute to the vital risk factor for respiratory health, especially among mothers and children due to dust and dirt. The sources of pollutants that contributed to poor indoor air quality: include the type of cooking and heating, occupants’ activities, smoking, tobacco smoke, building material, fabrics, biological sources, the combustion of substances for heating or fuel, emission from building materials, and can be a by-product of the activities within the buildings. Besides that, cooking activities could promote indoor air contaminants, reduce indoor air quality, and affect the occupants’ health. It producesa complex mixture of air contaminants (inorganic gases) containing carbon monoxide (CO), nitrogen dioxide (NO2), particulate matter (PM), sulfur dioxide (SO2), volatile organic compounds (i.e., benzene, toluene, and xylene), hydrocarbons and free radicals.

Methods

Results

Conclusion