THERMAL SCIENCE

International Scientific Journal

Thermal Science - Online First

online first only

Indoor environmental assessment method in residential kitchen

ABSTRACT
Nowadays, energy consumption, environmental protection and safety are fundamental issues in design process. In order to reduce energy consumption, buildings become increasingly insulated and air tight. It has controversial effect on indoor environment, therefore, it has become essential to apply an effective ventilation system. This requires detailed design, especially if there is a strong, local source in the space. In residential buildings, gas stoves are significant source of gaseous pollutants and heat load. Indoor environmental assessments have been carried out in order to evaluate the key parameters. The aim of this studies is to develop a new design and monitoring method of residential kitchens with gas stoves. Primary results of laboratory researches indicate that the largest stovetop burner with power of 2,8kW, has the main role. Significant emissions of nitrogen-oxides have been measured; in an average size kitchen (Vroom=36m3) the Hungarian standard NOX concentration level (200μg/m3) can be ensured with an exhaust airflow of 1102 m3/h. With respect of thermal environmental parameters, heat loads of residential gas stoves could be characterized with convective heat transfer coefficient of 4.5 W/m2K and radiant heat transfer coefficient of 5.9 W/m2K. As regards thermal comfort parameters, PMV index in proved to be applicable in residential kitchens (-0.3 ÷ +2.0). However draught rating cannot be applied, with respect to the temperature limitations.
KEYWORDS
PAPER SUBMITTED: 2018-05-27
PAPER REVISED: 2018-11-12
PAPER ACCEPTED: 2018-11-15
PUBLISHED ONLINE: 2018-12-16
DOI REFERENCE: https://doi.org/10.2298/TSCI180527318V
REFERENCES
  1. Livchak, A., et al., The Effect of Supply Air Systems on Kitchen Thermal Environment, ASHRAE Transactions, 111 (2005), pp. 748-754
  2. Virágh, Z., Correlations Between the Space Heating Methods and Allergy Symptoms - Pulmo-nary Diseases in Children 7 to 11 Years of Age, presented at OKK-OKI 2002, Budapest (in Hun-garian)
  3. Favi, C., et al., Comparative Life Cycle Assessment of Cooking Appliances in Italian Kitchens, Journal of Cleaner Production 186 (2018) pp. 430-449
  4. Willers, S.M., et al., Gas Cooking, kitchen ventilation, and Exposure to Combustion Products, Indoor Air 1 (2006) pp. 65-73
  5. V. Leitner, A., Kajtár, L., Investigation of Air Supply and Exhaust Systems around Gas Stoves with Mathematical Modelling and CFD Simulation, New Energy, Podzim 2016, pp. 56-58
  6. Awbi, H.B., Ventilation of Buildings, Reprinted, E & FN Spon, London, 1998, pp.1-97
  7. Bánhidi, L., Kajtár, L., Selected Fields of Comfort Theory Studies, Academical Press, Budapest, 2017, pp.174-182 (in Hungarian)
  8. Simone, A., Olesen, B.W., Thermal Environment Evaluation in Commercial Kitchens of United States, presented at Clima 2013, Prague
  9. Petrás, D., Environmental Aspects of the Design of Indoor Climates, presented at Vnútorná klíma budov 2005, Bratislava
  10. Parsons, K., Human Thermal Environments, Third Edition, CRC Press, Boca Raton, 2014, pp.104-105
  11. Nyers, J., et al., Investment-savings Method for Energy-economic Optimization of External Wall Thermal Insulation Thickness, Energy and Buildings 86 (2014) pp. 268-274.
  12. Đo đević, M., et al. Experimental Investigation of the Convective Heat Transfer in a Spirally 364 Coiled Corrugated Tube with Radiant Heating, Facta Universitatis Series, Mechanical Engineer-ing 365 Vol. 15, No 3 (20179 pp. 495 - 506, 366
  13. Ravinder, K., et al., Forced Convection Drying of Indian Groundnut: an experimental study, Fac-367 ta Universitatis Series, Mechanical Engineering Vol. 15, No 3 (2017) pp. 467 - 477. 368
  14. Aleksandar J., et al., Alternative method for on site evaluation of thermal transmittance, Facta 369 Universitatis Series, Mechanical Engineering, Vol. 15, No 2 (2017) pp. 341 - 351