Study On The Migration Law Of Cooking Oil Fume In Residential Kitchen

With the acceleration of the modernization process and the continuous improvement of people’s living standards,the types and sources of indoor air pollutants have also increased.As one of the indoor pollution sources,the kitchen fumes have always been the focus of people’s attention.People hope to have a More healthy,comfortable,safe and hygienic cooking environment and space.Therefore,in the process of improving the air quality of the kitchen and reducing the operator and other people in the room from the harm of cooking oil fume,it is necessary to effectively control the diffusion of cooking oil fume in the kitchen.In this context,the thesis uses a combination of theoretical analysis,experimental research,and numerical modeling to produce kitchen soot particles,the dynamic behavior of soot particles,the diffusion of kitchen soot,and the distribution of soot particles under different conditions.Start research.The main content and conclusions are summarized as follows:First,a systematic explanation and analysis of the production of kitchen oil fume,the main components of the oil fume and its hazards.Benzene vapor can be used as the iconic gas of oil fume.Its production amount is directly proportional to the temperature of the oil fume.Within 80-320℃;Secondly,the thermal plume diffusion theory of cooking oil fume,the diffusion sedimentation and coalescence of oil fume particles are analyzed,and the theory of the kitchen exhaust hood is analyzed.Theoretical basisThird,this article uses experimental research methods.Measure the diffusion distribution of cooking oil fume in the kitchen,and measure the wind speeds of natural ventilation and mechanical ventilation.Significant reduction of oil fume concentration at m/s;Fourth,use UDF programming to establish a physical model of the kitchen oil fume diffusion distribution and make a simulation analysis.When the door is opened or the window is cooked under natural ventilation,the concentration of C₆H₆in the breathing zone of the cooking staff is reduced.At 0.38m/s,the concentration in the cooking zone decreases most significantly,from 0.0120mg/m³to 0.00105mg/m³,but at this time the pollutants will also increase the emission area with the flow of air;when the mechanical ventilation When v=0.5m/s,80%of the oil fume in the cooking area is taken away by the range hood;Fifth,the experiment verifies the conclusion of the numerical analysis.The conclusion of the numerical analysis has certain credibility.