Pressure and flowrate distribution in central exhaust shaft with multiple randomly operating range hoods

Central flues are now commonly adopted in high-rise residential buildings in China for cooking oil fumes(COF)exhaust.Range hoods of all floors are connected to the central shaft,where oil fumes were gathered and exhausted through the outlet at the building roof.As households may cook and use their range hood at random periods,there is great uncertainty of the amount of COF being exhausted.In addition,users can often adjust the exhaust rate of the range hood according to their needs.As a result,thousands of possible operating conditions consisting of distinct combinations of on/off conditions and fan speed occur randomly in the central COF exhaust system,causing the exhaust performance to vary considerably from condition to condition.This work developed a mathematical model for characterizing the operation of the central COF exhaust system in a high-rise residential building as well as its iterative solving method.Full-scale tests coupled with CFD simulation referring to a real 30-floor building were conducted to validate the proposed model.The results show that the model agreed well with the CFD and experimental data under various system operating conditions.Moreover,the Monte-Carlo method was introduced to simulate the random operating characteristics of the system,and a hundred thousand cases corresponding to distinct system operating conditions were sampled and statistically analyzed.

Characterization of time-and size-dependent particle emissions and decay from cooking oil fumes in residence:Impacts of various intervention measures

The dynamic characteristics of cooking-related particle size distributions in real-world settings are not fully understood.Through a real-world campaign in a naturally-ventilated apartment in the northwest US,this study investigates the temporal profiles of size-resolved particle number concentrations(PNCs)ranging from 0.3 to 10µm from frying cooking activities.The cooking scenarios included various combinations of window ventilation,venting range hood(VRH)use,and portable air cleaner(PAC)utilization.Following a standardized pan-frying protocol throughout seven scenarios,real-time PNCs of 16-size bins were measured in the kitchen.The PNCs were empirically compared among size bins,periods,and scenarios.The most abundant size ranges of cooking-related particles were 0.3–0.579µm in number(45%–71%of the total)and 2.685–5.182µm in mass(48%–57%of the total).Compared with the scenario without any cooking-fume mitigating measures,keeping the kitchen windows open reduced the mean PNCs during and within 1-h after cooking for PM_(0.3-2.5),PM_(2.5-10),and PM_(0.3-10)by 78%,92%,and 79%,respectively.By contrast,utilizing a VRH during cooking reduced the corresponding levels by 21%,69%,and 25%,respectively.Combined with running the VRH,using a PAC in the kitchen led to additional reductions of 84%,88%,and 84%,respectively.Additionally,the removal efficiencies of the three strategies generally increased with particle sizes.