Range Hood and Make-up Air Supply System to Prevent Dispersion of Cooking-generated Particulate Matter
Abstract Cooking is a major contributor to indoor particulate matter (PM) concentrations. Studies suggest that cooking-generated PM rapidly disperses even when a range hood is in operation, suggesting that range hoods fail to perform sufficiently when used in isolation. However, the performance of r...
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| Format: | Article |
| Language: | English |
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Springer
2020-11-01
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| Series: | Aerosol and Air Quality Research |
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| Online Access: | https://doi.org/10.4209/aaqr.2020.07.0421 |
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| _version_ | 1825197534874697728 |
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| author | Hyungkeun Kim Kyungmo Kang Taeyeon Kim |
| author_facet | Hyungkeun Kim Kyungmo Kang Taeyeon Kim |
| author_sort | Hyungkeun Kim |
| collection | DOAJ |
| description | Abstract Cooking is a major contributor to indoor particulate matter (PM) concentrations. Studies suggest that cooking-generated PM rapidly disperses even when a range hood is in operation, suggesting that range hoods fail to perform sufficiently when used in isolation. However, the performance of range hoods can be improved by a supply of make-up air equivalent to the airflow rate of the range hood. This study evaluates the prevention of the dispersion of cooking-generated PM and the discharge performance when a range hood and ventilation system are integrated. Three operation strategies were established, and the PM concentration was measured to estimate the effect of particle dispersion. An auxiliary supply system (AS) and supply of heat recovery ventilator (HRV) were used for the make-up air supply. The integrated operation of the AS and range hood was effective in preventing PM dispersion during cooking, thereby reducing the maximum PM concentrations by 54.6% and 75.1% in the kitchen and living room of the experimental house, respectively. The integrated operation of the HRV and range hood was more effective in discharging dispersed PM after cooking. Based on the results of this study, it is recommended that the integrated application of a range hood and make-up air is applied during and after cooking. |
| format | Article |
| id | doaj-art-c138795700674b088b0ba548dd78cb5c |
| institution | Kabale University |
| issn | 1680-8584 2071-1409 |
| language | English |
| publishDate | 2020-11-01 |
| publisher | Springer |
| record_format | Article |
| series | Aerosol and Air Quality Research |
| spelling | doaj-art-c138795700674b088b0ba548dd78cb5c2025-02-09T12:21:07ZengSpringerAerosol and Air Quality Research1680-85842071-14092020-11-0121511410.4209/aaqr.2020.07.0421Range Hood and Make-up Air Supply System to Prevent Dispersion of Cooking-generated Particulate MatterHyungkeun Kim0Kyungmo Kang1Taeyeon Kim2Department of Architectural Engineering, Yonsei UniversityDepartment of Architectural Engineering, Yonsei UniversityDepartment of Architectural Engineering, Yonsei UniversityAbstract Cooking is a major contributor to indoor particulate matter (PM) concentrations. Studies suggest that cooking-generated PM rapidly disperses even when a range hood is in operation, suggesting that range hoods fail to perform sufficiently when used in isolation. However, the performance of range hoods can be improved by a supply of make-up air equivalent to the airflow rate of the range hood. This study evaluates the prevention of the dispersion of cooking-generated PM and the discharge performance when a range hood and ventilation system are integrated. Three operation strategies were established, and the PM concentration was measured to estimate the effect of particle dispersion. An auxiliary supply system (AS) and supply of heat recovery ventilator (HRV) were used for the make-up air supply. The integrated operation of the AS and range hood was effective in preventing PM dispersion during cooking, thereby reducing the maximum PM concentrations by 54.6% and 75.1% in the kitchen and living room of the experimental house, respectively. The integrated operation of the HRV and range hood was more effective in discharging dispersed PM after cooking. Based on the results of this study, it is recommended that the integrated application of a range hood and make-up air is applied during and after cooking.https://doi.org/10.4209/aaqr.2020.07.0421Indoor air qualityCookingParticulate matter (PM)VentilationRange hoodResidential building |
| spellingShingle | Hyungkeun Kim Kyungmo Kang Taeyeon Kim Range Hood and Make-up Air Supply System to Prevent Dispersion of Cooking-generated Particulate Matter Aerosol and Air Quality Research Indoor air quality Cooking Particulate matter (PM) Ventilation Range hood Residential building |
| title | Range Hood and Make-up Air Supply System to Prevent Dispersion of Cooking-generated Particulate Matter |
| title_full | Range Hood and Make-up Air Supply System to Prevent Dispersion of Cooking-generated Particulate Matter |
| title_fullStr | Range Hood and Make-up Air Supply System to Prevent Dispersion of Cooking-generated Particulate Matter |
| title_full_unstemmed | Range Hood and Make-up Air Supply System to Prevent Dispersion of Cooking-generated Particulate Matter |
| title_short | Range Hood and Make-up Air Supply System to Prevent Dispersion of Cooking-generated Particulate Matter |
| title_sort | range hood and make up air supply system to prevent dispersion of cooking generated particulate matter |
| topic | Indoor air quality Cooking Particulate matter (PM) Ventilation Range hood Residential building |
| url | https://doi.org/10.4209/aaqr.2020.07.0421 |
| work_keys_str_mv | AT hyungkeunkim rangehoodandmakeupairsupplysystemtopreventdispersionofcookinggeneratedparticulatematter AT kyungmokang rangehoodandmakeupairsupplysystemtopreventdispersionofcookinggeneratedparticulatematter AT taeyeonkim rangehoodandmakeupairsupplysystemtopreventdispersionofcookinggeneratedparticulatematter |