厨房污染物控制原理与局部排烟罩性能研究

发布时间：2018-07-11 12:00

本文选题：厨房 + 饮食业　；参考：《西安建筑科技大学》2013年博士论文

【摘要】：“民以食为天”，中国的餐饮业遍布全国城乡各地，并在世界餐饮业占有重要的一席之地。中式餐饮烹饪工艺特点如炸、煎、煸、煮、蒸等，散发的有害气体和颗粒物较西方餐饮有较大区别。长期吸入这种油烟，，会对人体健康造成较大危害。厨房通风环境设计，在居住建筑和公共建筑中,是重要的组成部分。厨房烹调中产生的热羽流（Thermal Plumes）、油烟(Cooking Oil Fumes, COF)等一些不合理通风设计产生的一系列环境污染问题得到了国内外的广泛关注。作者通过理论分析、现场测试及数值模拟对中式典型烹饪模式下的污染物扩散模型进行了研究，分析了影响厨房上吸式排烟罩捕集效率的因素，并研究了提高排烟罩捕集效率的技术措施。内容包括以下几个方面：基于浮力羽流、高斯近似及虚拟原点理论的对比与分析，修正了中外设计标准中常用的热羽流流量计算方程，提出了适用于厨房热羽流流量计算的虚拟原点系数的经验公式。修正了上吸式排烟罩最小排风量计算方法。对饮食业厨房典型通风模式下的室内热环境进行了现场测试，对四个典型通风模式下的中式餐饮厨房的室内速度场、温度场、湿度场和浓度分布特性做了测试分析。探讨了烹饪前后厨房室内热环境的变化、不同通风模式对污染物扩散特性以及排烟罩捕集效率的影响。试验研究了中式特色菜肴（单热源模式）烹饪的全过程中的污染物扩散传播特点。分析了中式烹饪基本方式（油炸、爆炒、蒸和煮）以及机械通风对油烟污染物扩散的控制效果。作者建立了预测上吸排烟罩捕集效率的数值模型，利用实测数据进行了验证。研究了竖壁贴附射流模式送风温度、排烟罩容积、排烟罩侧板形式及排风口安装位置等因素对上吸排烟罩捕集效率的影响，提出了提高排烟罩捕集效率的措施。
[Abstract]:China's catering industry is spread all over the country and occupies an important place in the world. The cooking process features of Chinese food such as frying, cooking, steaming and so on, the emission of harmful gases and particulates are quite different from western food and beverage. Long-term inhalation of this oil fume, will cause greater harm to human health. Kitchen ventilation environment design, in residential buildings and public buildings, is an important part. A series of environmental pollution problems caused by unreasonable ventilation design such as thermal plume (thermal plume) and coking oil fumes (COF) in kitchen cooking have been widely concerned at home and abroad. Through theoretical analysis, field test and numerical simulation, the author studied the pollutant diffusion model in typical Chinese cooking mode, and analyzed the factors that affect the capture efficiency of smoke exhaust hood in kitchen. The technical measures to improve the collecting efficiency of exhaust hood are also studied. The contents include the following aspects: based on the comparison and analysis of buoyancy plume, Gao Si approximation and virtual origin theory, the calculation equation of heat plume flow is modified, which is commonly used in Chinese and foreign design standards. An empirical formula of virtual origin coefficient for calculation of hot plume flow in kitchen is presented. The method of calculating the minimum exhaust volume of the upper smoke exhaust hood is modified. The indoor thermal environment in typical ventilation mode of catering kitchen was tested on the spot, and the indoor velocity field, temperature field, humidity field and concentration distribution characteristics of four typical ventilation modes were tested and analyzed. The changes of indoor thermal environment in kitchen before and after cooking, the effects of different ventilation modes on pollutant diffusion characteristics and capture efficiency of exhaust hood were discussed. The characteristics of pollutant diffusion in the whole cooking process of Chinese cuisine (single heat source model) were studied. The effects of basic Chinese cooking methods (frying, steaming and boiling) and mechanical ventilation on the diffusion of soot pollutants were analyzed. The author established a numerical model to predict the capture efficiency of upper smoke exhaust hood, which was verified by the measured data. The effects of vertical wall attached jet mode air supply temperature, exhaust hood volume, side plate form of exhaust hood and installation position of exhaust vent on the collection efficiency of upper exhaust hood were studied. The measures to improve the collection efficiency of exhaust hood were put forward.
【学位授予单位】：西安建筑科技大学
【学位级别】：博士
【学位授予年份】：2013
【分类号】：TU834

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