| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2015: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2014: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Outline of Final Research Achievements |
Oil mist generated in factory and commercial kitchens has a serious influence on worker’s health and may make an odor problem. Therefore the behavior of oil mist should be investigated to resolve such problems. In this research, particle size distributions emitted from griddle and fryer were measured under two conditions, i.e. real cooking operation and simulated one. The results showed that the oil mist concentration in the kitchen was influenced by hood capture efficiency and thermal plume above the cooking devices.
Then numerical simulation method of space distribution of oil mist was studied on the basis of CFD. The simulated results were compared to the experimental results.
In order to keep working space clean, it is very important that oil mist is efficiently captured by local ventilation system and the concentration of mist in occupied zone is kept low.
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