Kitchen Range Research Articles

A study on the accumulation model of the Santos basin in Brazil utilizing the source–reservoir dynamic evaluation method

The exploration potential within deep-water petroliferous basins holds great promise for oil and gas resources. However, the dearth of geochemical and isotopic data poses a formidable challenge in comprehending the intricate hydrocarbon charging processes, thereby impeding the comprehensive understanding of hydrocarbon accumulation mechanisms and models. Consequently, the establishment of robust source–reservoir relationships in deep-water petroliferous basins represents a pivotal challenge that significantly influences the exploration strategies and the comprehension of hydrocarbon enrichment dynamics within such basins. In this study, we introduce a novel approach, termed the “source–reservoir dynamic evaluation method,” tailored to investigate reservoir accumulation models in deep-water petroliferous basins. This method uses basin simulation technology to recover the thermal evolution history and hydrocarbon generation and expulsion history of source rocks, and on this basis delimits the hydrocarbon kitchen range. At the same time, the maturity of source rocks corresponding to crude oil and natural gas in typical reservoirs is calculated. Then, when the thermal evolution degree of source rocks adjacent to the reservoir reaches this maturity, the corresponding geological period is the main charging period of hydrocarbon. As a typical deep-water petroliferous basin, the Santos Basin in Brazil has abundant oil and gas reservoirs under the thick salt rock, but there are still some fundamental problems such as unclear oil–gas accumulation process and model. Therefore, in this paper, the main charging periods of typical hydrocarbon reservoirs are determined based on the internal relationship between the thermal evolution history of the main source rocks and the maturity of crude oil and natural gas, and then the hydrocarbon accumulation process is analyzed and the dynamic accumulation model is established. Finally, the favorable prospecting direction is pointed out. The results show that the oil and gas in the Barra Velha Formation in the Santos basin are mainly derived from the Itapema Formation lacustrine shale source rock, and the source rock is mainly developed in the Eastern Sag of the Central Depression, and its main hydrocarbon generation period is from the deposition period of Florianopolis Formation to the deposition period of Santos Formation. The main hydrocarbon expulsion period was from the deposition period of the Santos Formation to the Early deposition of the Iguape Formation. The oil and gas in the Barra Velha Formation were mainly charged from the Late deposition period of the Santos Formation to the Early deposition period of the Iguape Formation. During this period, the hydrocarbon migrated vertically along the normal fault formed in the rift period to the trap of the adjacent inheritance structural highs and accumulated in the reservoir, which was dominated by the accumulation model of the “lower generation-upper reservoir-salt cap”. Since the Barra Velha Formation has the characteristics of near-source accumulation, based on the hydrocarbon expulsion center and hydrocarbon expulsion intensity of the source rock of the Itapema Formation, the distribution ranges of 85% and 50% Pre-salt accumulation probability in the Santos basin were calculated by using the quantitative analysis model of the hydrocarbon distribution threshold. It is suggested that the next oil and gas exploration should be carried out in the paleo-structural highs and slope of Class I favorable area (the hydrocarbon accumulation probability is more than 85%) and Class II favorable area (the hydrocarbon accumulation probability is 85–50%).

Analysis and research on inherent angle ventilation control of residential kitchen range hoods

The emission of oil fume particles during kitchen cooking processes constitutes a significant factor that impacts indoor air quality and human health. Range hoods, as indispensable ventilation devices in kitchens, play a crucial role in reducing indoor particle concentrations. This study employs a combined approach of orthogonal experiments and computational fluid dynamics simulations to investigate the exhaust characteristics of inherent-angle-measurement-based range hoods. It analyzes the diffusion patterns of cooking-generated particulate matter under various cooking scenarios, considering factors such as the opening and closing of windows, cooking source velocities, and different airflow rates of the range hood. Based on different airflow organization patterns, a supplementary ventilation system is designed. The rationality and effectiveness of the supplementary ventilation system are analyzed to establish an effective control scheme for reducing particulate matter in various kitchen environments. The simulated research results indicate that particles disperse along the inclined surface of the side-draft range hood, resulting in higher pollutant concentrations in the breathing zone compared to the cooking zone. Increasing the exhaust airflow rate of the range hood enhances particle capture efficiency by 9.8 %. The induced airflow generated by opening windows improves particle capture efficiency by 12.9 %. However, when the velocity of the window-induced airflow exceeds 1.5 m/s, it hampers the promotion of particle capture efficiency. In the case of windows being unconditionally open, implementing a ceiling-mounted supplementary air supply system effectively improves the kitchen's particle concentration, achieving a maximum particle capture efficiency of 97.66 %. When windows can be opened, setting a baffle on the range hood, the simulation results revealed that with a baffle angle of 120° and a length of 0.3 m, the particle concentration capture efficiency in the breathing zone increased by 34.59 %. This achieved the standard limit requirement of 50 µg/m3, thus meeting the indoor air quality requirements.

공동주택의 전열교환기와 주방레인지후드의 유동간섭에 관한 연구

공동주택의 전열교환기와 주방레인지후드의 유동간섭에 관한 연구

공동주택 환기 시스템에 대한 거주자의 사용 형태 및 인식 조사

In this study, a survey was conducted to identify the type of use, perception, and satisfaction of the ventilation system used by residents of apartment houses. The ventilation system was considered to be a kitchen range hood, a bathroom exhaust fan, and a heat recovery ventilator. The correlation between ventilation performance and other factors was analyzed. Satisfaction with the ventilation performance of kitchen range hoods, bathroom exhaust fans, and heat recovery ventilators was found to be “normal” at 60.0%, 56.4%, and 48.5%, respectively. In addition, ‘discontent’ was 16.5%, 13.7%, and 7.4%, respectively. The installation of ventilation systems to improve indoor air quality in apartment houses is increasing. However, it is important to make residents aware of the role of the ventilation system in addition to installation and the exact method of use. The data obtained in this study can be used for the improvement of ventilation systems and the indoor air quality of apartment houses.

Particle dispersion and removal associated with kitchen range hood and whole house ventilation system

The objective of this study is to evaluate how the removal and dispersion of the cooking-generated particles in a residential unit vary with ventilation strategies. Computational fluid dynamics (CFD) simulations were performed to evaluate the particle removal and dispersion performance of six ventilation strategies with three make-up air supply scenarios and two kitchen range hood designs. The results showed that the particle capture efficiency ranged from 0.58 to 1.00 for 2.5 μm particles, and from 0.62 to 0.96 for 10 μm particles depending on the ventilation strategies. The peak particle number concentration of the breathing zone in the kitchen was the lowest when supplying the make-up air from the whole house ventilation system, which was only 0.07% of the peak concentration with supplying natural make-up air through a kitchen window. When using the make-up air from the whole house ventilation system, 1-h integrated exposure was decreased by 92.1% for the kitchen, 89.4% for the living room, and 98.7% for the bedroom, compared to the natural make-up air supply scenario. The results reveal that supplying make-up air from the living room and bedrooms while operating a typical range hood yields the largest particle removal, suggesting effective control of residential exposure to cooking-generated particles.

Characterization of cooking-related ultrafine particles in a US residence and impacts of various intervention strategies

Interventions that improve air exchange or filter the air have the potential to reduce particle exposures from residential cooking. In this study, we evaluated the effect of using a range hood, opening kitchen windows, and using portable air cleaners (PACs) in various home locations on the concentrations of ultrafine particles (UFPs) at different times and in different rooms during and after cooking. All experiments were conducted using a standardized cooking protocol in a real-world naturally-ventilated apartment located in the northwest United States. Real-time UFP measurements collected from the kitchen, living room, and bedroom locations were used to estimate parameters of a dynamic model, which included time-varying particle emission rates from cooking and particle decay. We found that 1-min mean UFP number concentrations in the kitchen and living room mostly peaked within 0–10 min after cooking ended at levels of 150,000–500,000 particles/cm3. In contrast, the bedroom UFP concentrations were consistently low except for the window-open scenario. While varying considerably with time, the 1-min UFP emission rates were comparable during and within 5-min after cooking, with means (standard deviations) of 0.8 (1.1) × 1012 and 1.1 (1.2) × 1012 particles/min, respectively. Compared with the no-intervention scenario, keeping the kitchen windows open and using a kitchen range hood reduced the mean indoor average UFP concentrations during and 1 h after cooking by ~70% and ~35%, respectively. Along with the range hood on, utilizing a PAC in the kitchen during and after cooking further reduced the mean indoor average UFP levels during and 1 h after cooking by an additional 53%. In contrast, placing the PAC in the living room or bedroom resulted in worse efficacy, with additional 2–13% reductions. These findings provide useful information on how to reduce cooking-related UFP exposure via readily accessible intervention strategies.

Effects of chef operation on oil fume particle collection of household range hood.

Kitchen range hood is used to remove cooking oil fume in most of family. The oil fume collection efficiency of range hood is demand to be improved for reaching healthy indoor air quality in residential kitchen. The effects of chef disturbance intensity on the fume particle collection of range hood are quantified by computational fluid dynamics (CFD) model. The chef operation is considered by introducing a moving momentum source where the collection efficiency of fume particle is defined by the particle residence time. The collection efficiency of fume particle is proposed to be classified as the primary collection efficiency and the secondary collection efficiency of fume particle. The results indicate that the primary collection efficiency of fume particle is decreased by 26.4% in vertical disturbance (VD) mode of chef stirring with the rotation velocity from 0 to 1.5rps. Meanwhile, the primary collection efficiency is decreased by 8.5% in horizontal disturbance (HD) mode for the same range of the rotation velocity of chef stirring. It is further found that the secondary collection efficiency of fume particle can be used as an indicator of the fume particle concentration of kitchen.

Kitchen Range Fires and Explosions: Usability Versus Safety

Fires and explosions often result from inadvertent actuation of kitchen range appliances. National Standards, such as ANSI Z21.1 and ANSI/UL858, provide guidance on the design of kitchen range controls to ensure the safe operation of these appliances. This work examines residential gas ranges as investigations of fire and explosion incidents often determine that there was no line leakage of gas and the leaked gas likely resulted from inadvertent contact with the range’s controls. A human factors investigation was conducted to determine under what conditions consumers (or their pets) could inadvertently open a closed gas range valve that was designed in a manner that met the requirements of applicable national standards. The investigation revealed that the range controls met the letter of the standard, but the safety intent of the standard was not met. Safety is sacrificed to afford usability. The control design is defective.

Research on Innovative Design of Cone Kitchen Range Hood Based on "UX+CFD"

In order to promote user satisfaction and reduce the risk of product development, an innovative design solution of kitchen range hood based on User experience (UX) and CFD technology is proposed. First, Capture the demand of users through user research, then brainstorm multiple solutions and make a preliminary prototype. Given the difficulty of the suction and noise usability test. Take advantage of CFD technology to simulate performance of derivative modelling of the new cone kitchen range hood. Compared to traditional physical prototype, CFD virtual prototypes are proved to be more efficient and less cost. This research strategy case can provide reference for similar production Optimization design, reduce the subjectivity of using single UX approach.

Numerical simulation of harmful gas distribution in a range hood with an improved flow channel

In closed kitchens, adequate ventilation is necessary. The kitchen range hood is a particularly essential equipment, and its efficacy depends on its exhaust volume. One of the simplest methods for increasing the exhaust volume is fan speed acceleration, but this increases energy consumption. Therefore, this study focuses on identifying a method for increasing the exhaust volume in a fan and simulating the exhaust of a range hood before and after implementing improvements under the same conditions to evaluate the distribution of harmful gases in a kitchen.The computational fluid dynamics method is applied to a range hood. First, to compare the simulation and experimental values of a range hood, the simulation values were calculated to have a certain degree of accuracy. Next, the verification process comprised of three parts for implementing improvements. The first part involved improving the top of the hood cover to enable smoother discharge of the gas. The second part consisted of improving the bottom of the hood cover moderate the reflux effect of gas flow into the range hood. The third part comprised a simulation of the range hood discharge effect after improvements were made as well as evaluation of the amount of harmful gases remaining in the kitchen.

Keeping it Clean: Cleaning the Kitchen Stove, Range Top, and Oven

A clean kitchen is a “must.” It is very important to the health of your family. This document is FCS5232-05, one of a series of the Family Youth and Community Sciences Department, UF/IFAS Extension. Original publication date June 2002. Revised December 2005.

2D-PIV measurement of range hood-driven flow in a domestic kitchen

High-performance range hoods can quickly exhaust cooking smoke and fumes outdoors. Quantifying the detailed information that range hood-driven flow provides can be an essential prerequisite to optimize the hood's performance. Direct measuring instruments cannot easily determine the velocity due to large velocity gradients and high temperatures. Particle image velocimetry (PIV) is a non-intrusive velocimeter-based method with high spatial resolution and in a global domain. Thus, we applied large-scale 2D-PIV and measured the range hood-driven flow in three sections under isothermal and heating conditions. This study systematically investigated the influence of the exhaust flow rate and mounting height on the range hood-driven flow. The measurement results under isothermal conditions show the actual airflow driven by a range hood cannot be characterized as a simple exhaust and have self-similarity for different exhaust airflow rates. The results also indicate that the mounting height only slightly impacts the velocity boundary conditions of the range hood exhaust surface. The results under the heating conditions clearly reveal that the time-averaged spill length is larger than the average value of the dynamic spill length. This phenomenon indicates that the relationship between time-averaged velocity fields and spill length is not a simple linear scaling relationship. The unsteady flow in the kitchen should be considered to determine the true capture efficiency. Moreover, uncertainty analysis ensures that the benchmark flow data for the follow-up kitchen environment and range hood design simulations.

業務用厨房におけるトレーサガス再捕集がある条件下での排気捕集率測定法 (その2)厨房フードの捕集率測定手順の提案

業務用厨房におけるトレーサガス再捕集がある条件下での排気捕集率測定法 (その2)厨房フードの捕集率測定手順の提案

An active system for unnecessary noise reduction in kitchen range hoods

An active system for unnecessary noise reduction in kitchen range hoods

Excavation of an unnamed castle at Cullykhan, Castle Point, Troup

The peninsula known as Castle Point, Troup, was occupied or used from the late Neolithic period to the Second World War. This paper deals with the construction and use of the castle, from the 13th to 17th centuries. The excavations of the castle site revealed the footings of a rectangular tower, with a cobbled courtyard and the remains of a kitchen range to its south-east. Within the kitchen was a collapsed fireplace arch bearing two similar mason's marks. A small quantity of pottery sherds, three coins, dated to the 16th century, and a few other artefacts were also recovered. Evidence of earlier medieval structures underlay the kitchen area, including a number of stone drains, two narrow clay-lined channels and a pit.

Liquid–liquid extraction of polycyclic aromatic hydrocarbons in four different edible oils from China

Abstract Concentrations of 16 polycyclic aromatic hydrocarbons (PAHs) were measured in four edible oils collected in China (olive oil, peanut oil, oil collected from a kitchen range hood, and oil from a fried food stall). The PAHs were liquid–liquid extracted with n -hexane and N , N -dimethylformamide, then passed through a florisil solid phase extraction cartridge for clean-up, and submitted to GC–MS for determination. The mean concentration ( n = 3) of light PAHs ranged from 0.82 μg/kg for chrysene (peanut oil sample) to 457.12 μg/kg for acenaphthylene (olive oil sample). For heavy PAHs, the mean concentration ( n = 3) ranged from 0.68 μg/kg for benzo[a]pyrene in the peanut oil sample to 16.35 μg/kg for benzo[ b ]fluoranthene in the olive oil sample. Data analysis suggested that the concentrations of different PAHs could be used for quality discrimination of vegetable oils. A large-scale investigation on the level of PAHs in edible vegetable oils available in China is required.

A-27 住宅用ガスコンロにおける鍋上方の熱上昇流気流性状に関する検討 : (その4)CFD解析における鍋の熱上昇気流の再現手法(学術研究)

A-27 住宅用ガスコンロにおける鍋上方の熱上昇流気流性状に関する検討 : (その4)CFD解析における鍋の熱上昇気流の再現手法(学術研究)

EVALUATION TECHNIQUE OF VARIOUS DISTURBING FACTORS IN RESIDENTIAL KITCHEN SPACES AFFECTING EXHAUST HOOD EFFICIENCY

In this paper, we examined the effects of disturbance from cooking actions and outdoor air flow from air inlets on the hood efficiency of kitchen range hoods. Moreover, we developed an unsteady method capable of measuring hood efficiency under actual usage conditions in which disturbance is present, and performed measurements of hood efficiency under various conditions. Our results show that when range hood exhaust volumes are small, the effect of disturbance is large. We demonstrated that, because evaluations of kitchen range hoods using residual volume are affected by the dimensions of the room, use of the unsteady method in measurements is desirable under conditions in which disturbance is present. Hood efficiency was lowered by around 5 to 20% when disturbance was present.

Towards automated cooking process

Abstract This paper presents a new approach towards the intelligent cooking process based on the correlation of the sound pressure in the cooking pan and the temperature of the pan’s interior. When captured from the cover’s handle the degree of correlation between the sound pressure and the interior’s temperature is grater than the correlation between the temperature inside the cover’s handle and the interior’s temperature. With this new non-invasive approach (i.e., one that does not physically alter neither the pan nor the pan’s contents), we achieved the automated cooking process. The main benefits are the minimization of the time spent behind the kitchen range and less power consumption.

Angiographic diagnosis and interventional therapy of severe gastrointestinal bleeding

目的 探讨危重消化道大出血介入性诊断和治疗的价值.方法随机选择33例病情危重,消化道出血＞1 000 ml,不能或不愿意行纤维胃镜/肠镜检查的全部患者同时行选择性及超选择性胃肠血管造影,明确出血动脉后行超选择动脉栓塞术或灌注.结果选择性胃肠动脉造影组显示出血病灶27例,阳性率82%,超选择性胃肠血管造影组31例,阳性率94%,未发现异常2例,栓塞治疗26例,灌注药物止血7例,出血停止,其中8例再出血,4例外科手术治疗,未发现并发症.结论DSA超选择性胃肠动脉造影能确定危重消化大出血的部位和提高出血病灶检出率,采取栓塞治疗能有效控制出血,在不能栓塞危重患者中,通过灌注药物止血,使部分患者为外科手术进一步治疗赢得时间。