Numerical Investigation of Indoor CO₂ Concentration Distribution in an Apartment

Abstract

In a residential kitchen, a number of pollutants are generated due to cooking and are released into the ambient air; these can significantly affect the indoor air quality of residential environment. The purpose of this study was to investigate the indoor environmental conditions via the velocity field, temperature field and CO 2 concentration distribution during cooking in a kitchen in a typical Korean apartment. Numerical simulations were conducted using the computational fluid dynamics software FLUENT 6.3 for solving the continuity, momentum, energy and concentration equations in an unsteady state with the standard k-" turbulence model. The parameters used for the simulations included: (1) the extraction flow rate of the range hood (0, 500, 750 and 1000 m 3 Áh À1 ) and (2) the angle between the inlet airflow and the ceiling (908, 458 and 22.58). The findings illustrated that the temperature and CO 2 concentration distribution could be greatly influenced by the extraction flow rate of the range hood.Also, by reducing the angle between the airflow and ceiling, the area-averaged temperature could be reduced in the breathing plane of the kitchen. The findings of this research could contribute to the reduction of energy consumption and the adverse effects caused by cooking.

Investigation of Air Distribution in Mosque Rooms with Different Angles of Supply and Inlet Velocity

“…Indoor air quality is influenced by how much air flows in and how the air distribution occurs. Zhou and Kim conducted a study on the effect of air velocity on the suction in the kitchen [17]. Likewise, Liu et al did a study of air velocity in the suction area in the house.…”

Effects of Window Position and Exhaust Flow Rate on Residential Kitchen Hood Performance: A Validated Numerical Approach

“…Several studies have used the CFD approach to simulate the flow characteristics in the kitchen environment under various hood and environmental settings. For example, Zhou and Kim simulated the spatial distribution of CO 2 concentration and temperature in a residential open kitchen during cooking periods [17]. The results illustrated a better removal effect on CO 2 concentration and heat when the angle between the air inlet and ceiling decreased and under the higher flow rate (16.67 m 3 /min).…”

An Experimental Study on Temperature, Relative Humidity, and Concentrations of CO and CO2 during Different Cooking Procedures

“…The air temperature and humidity were the main factors affecting thermal comfort [9]. Zhou et al [10] found that the area between the gas stove and the exhaust fan observed the highest temperature when cooking. The results of other researchers indicated that the indoor environment of Chinese-style residential kitchens was too hot in summer [11,12].…”