出版社：Chinese Association for Aerosol Research in Taiwan
摘要：Cooking is a major contributor to indoor particulate matter (PM) concentrations. Studiessuggest that cooking-generated PM rapidly disperses even when a range hood is in operation,suggesting that range hoods fail to perform sufficiently when used in isolation. However, theperformance of range hoods can be improved by a supply of make-up air equivalent to the airflowrate of the range hood. This study evaluates the prevention of the dispersion of cooking-generatedPM and the discharge performance when a range hood and ventilation system are integrated.Three operation strategies were established, and the PM concentration was measured to estimatethe effect of particle dispersion. An auxiliary supply system (AS) and supply of heat recoveryventilator (HRV) were used for the make-up air supply. The integrated operation of the AS andrange hood was effective in preventing PM dispersion during cooking, thereby reducing themaximum PM concentrations by 54.6% and 75.1% in the kitchen and living room of the experimentalhouse, respectively. The integrated operation of the HRV and range hood was more effective indischarging dispersed PM after cooking. Based on the results of this study, it is recommended thatthe integrated application of a range hood and make-up air is applied during and after cooking.
关键词：Indoor air quality;Cooking;Particulate matter (PM);Ventilation;Range hood;Residential building
