住宅厨房厨务功能综合效度评价研究

发布时间：2018-04-02 23:37

  本文选题：住宅厨房　切入点：资源效度　出处：《哈尔滨工业大学》2015年博士论文

【摘要】：厨房是住宅建筑功能性相对比较突出的空间,厨务工作操作性强,功能与舒适性方面需求高;伴随社会的发展,厨房本身对资源与能源的消耗需求也不断增加。当前,住宅厨房普遍存在以下几个方面的问题:设计人不重视厨房功能与环境的精细化设计,设计成果与使用需求严重脱节;已建成或使用中的厨房舒适性差、设施落后或效率低下,带来资源浪费或工效不佳的问题突出;建设者盲目追求厨房高标准与舒适性带来环境资源的巨大消耗;炊事用能不合理对环境影响严重。解决这些问题迫切需要一种客观的、量化的和易于操作的厨房评价标准,以指导住宅厨房的设计、改造,适应可持续发展的目标。本研究主要目标是在满足厨务功能需求的基础上,建立量化的厨房资源效度和工效度评价指标,构建厨房综合效度评价系统,使之适应不同层面的使用者对厨房设计、现状及改造措施进行有效评价。论文利用对住宅厨房进行基础调研获得的数据与资料,在系统分析住宅厨房实体和性能特点的基础上,将满足厨务功能的资源可持续性和操作舒适性需求,分别与厨房本体的资源消耗和使用主体的生理消耗建立联系,确定了影响厨房评价的四大厨务功能载体要素,提出了资源效度和工效度指标,并根据分项效度指标和综合效度指数评价模式,构建了厨房综合效度评价体系;在综合效度评价体系框架下,根据厨房载体要素类型分别展开了分项效度指数的量化评价研究,采用模拟实验和测试的方法,选择厨房场所空间、炊事用能及家具与设备设施等实体要素的参数为变量,以对应项目的资源消耗和工效为指标,安装各自的模拟与测试结果展开分析,建立了基于厨房载体要素参数特征的分项资源效度指数和工效度指数评价模型;在分项效度指数指标量化的基础上,确定厨房综合效度评价指标体系的标准和各分项效度指标的权重,按照厨房载体分项效度、分项指标定量分析结果,构建了从整体到细节的综合功能评价系统。研究主要成果包括以下几方面:(1)提出了厨房实体要素的工效度概念;(2)提出了以厨房资源效度和工效度为量化指标的综合效度评价新模式,构建了综合效度评价指标体系;(3)采用了实验与模拟等定量分析的研究方法,构造了基于厨房本体要素特征的资源效度和工效度指数模型;(4)提出并验证了适合建筑师操作的、用心率仪测试心率增量比作为操作者相对生理负荷指标的工效度指标量化方法。厨房的综合效度评价系统研究具有科学性、客观性和系统性的特点,体现了绿色可持续发展观念下的舒适高效、节约能源与资源,精致建造的建筑思想;资源效度和工效度指标围绕厨房本体特征展开,具有敏感性和易于操作的特点;评价结果验证了综合效度评价系统在厨房功能评价中指导意义和易操作性特点,为厨房设计、改造或建设的决策提供了必要的参考依据。
[Abstract]:The kitchen is a function of a relatively prominent residential building space, kitchen work operation, function and comfort of high demand; with the development of society, the kitchen itself on the consumption of resource and energy demand is increasing. At present, residential kitchen generally has the following several aspects: the design of people do not attach importance to the fine design the kitchen function and environment, serious gap between the design results with the requirements; have been built or used in the kitchen facilities or poor comfort, low efficiency, waste of resources or poor efficiency problems; huge consumption of builders blindly pursue high standard kitchen and comfortable environmental resources; cooking can seriously affect the unreasonable to solve these problems. The urgent need of an objective, quantitative and easy operation of the kitchen evaluation standard, to design, guide the residential kitchen renovation, sustainable The development of the target. The main goal of this research is to meet the basic functional requirements of the kitchen, the kitchen was established to quantify the validity and efficiency of resource evaluation index, comprehensive evaluation system to construct validity of the kitchen, to adapt to different levels of users of the kitchen design, the present situation and renovation measures for effective evaluation. The data and information research get to the kitchen, based on analyzing the characteristics and performance of residential kitchen entities, will meet the kitchen function resources sustainable and comfortable operation needs, resources are kitchen and body consumption and the use of the main physiological consumption to establish contact, to determine the impact evaluation of the service function four kitchen chef carrier the elements, puts forward the resource validity and efficiency index, and according to the item validity index and comprehensive validity index evaluation mode, constructs a comprehensive evaluation system on the validity of the kitchen; Comprehensive validity evaluation system framework, according to the type of kitchen vector elements are studied for quantitative evaluation of item validity index, using the method of simulation and testing, selection of kitchen space, cooking parameters and furniture and equipment and facilities such as entity elements as variables, corresponding to the project resource consumption and efficiency as index. Install the simulation and test results to analyze the establishment of item validity index and efficiency index of resource evaluation feature vector model based on the parameters of the kitchen; based on item validity index of quantitative indicators, to determine the weight of evaluation index system of integrated kitchen validity criteria and the breakdown of validity, validity analysis of sub carrier in the kitchen. The results of quantitative index, constructing a comprehensive evaluation system for function from the whole to the details. The main research achievements include the following aspects: (1) proposed The efficiency of physical elements of the kitchen concept; (2) the validity and efficiency of the kitchen resource validity index evaluation model, constructed a comprehensive evaluation index system of validity; (3) the experimental research method and Simulation of quantitative analysis, constructed the kitchen ontology elements characteristics of resources and validity the efficiency index based on the model; (4) is proposed and demonstrated for the architect of operation, heart rate meter test heart rate increment ratio as the performance index quantification method of operator relative physiological load index. Study on the evaluation system of integrated kitchen has scientific validity, objectivity and the characteristics of the system, reflects the concept of sustainable development under the green comfortable and efficient, saving energy and resources, exquisite construction thought; validity and efficiency index of resources around the kitchen body characteristics, sensitive and easy to operate features; The evaluation results verify the guiding significance and maneuverability of the comprehensive validity evaluation system in the kitchen function evaluation, and provide a necessary reference for the kitchen design, transformation or construction decisions.

【学位授予单位】：哈尔滨工业大学
【学位级别】：博士
【学位授予年份】：2015
【分类号】：TU241
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本文编号：1702649