本文選題：住宅廚房　切入點(diǎn)：資源效度　出處：《哈爾濱工業(yè)大學(xué)》2015年博士論文

【摘要】：廚房是住宅建筑功能性相對(duì)比較突出的空間,廚務(wù)工作操作性強(qiáng),功能與舒適性方面需求高;伴隨社會(huì)的發(fā)展,廚房本身對(duì)資源與能源的消耗需求也不斷增加。當(dāng)前,住宅廚房普遍存在以下幾個(gè)方面的問題:設(shè)計(jì)人不重視廚房功能與環(huán)境的精細(xì)化設(shè)計(jì),設(shè)計(jì)成果與使用需求嚴(yán)重脫節(jié);已建成或使用中的廚房舒適性差、設(shè)施落后或效率低下,帶來資源浪費(fèi)或工效不佳的問題突出;建設(shè)者盲目追求廚房高標(biāo)準(zhǔn)與舒適性帶來環(huán)境資源的巨大消耗;炊事用能不合理對(duì)環(huán)境影響嚴(yán)重。解決這些問題迫切需要一種客觀的、量化的和易于操作的廚房評(píng)價(jià)標(biāo)準(zhǔn),以指導(dǎo)住宅廚房的設(shè)計(jì)、改造,適應(yīng)可持續(xù)發(fā)展的目標(biāo)。本研究主要目標(biāo)是在滿足廚務(wù)功能需求的基礎(chǔ)上,建立量化的廚房資源效度和工效度評(píng)價(jià)指標(biāo),構(gòu)建廚房綜合效度評(píng)價(jià)系統(tǒng),使之適應(yīng)不同層面的使用者對(duì)廚房設(shè)計(jì)、現(xiàn)狀及改造措施進(jìn)行有效評(píng)價(jià)。論文利用對(duì)住宅廚房進(jìn)行基礎(chǔ)調(diào)研獲得的數(shù)據(jù)與資料,在系統(tǒng)分析住宅廚房實(shí)體和性能特點(diǎn)的基礎(chǔ)上,將滿足廚務(wù)功能的資源可持續(xù)性和操作舒適性需求,分別與廚房本體的資源消耗和使用主體的生理消耗建立聯(lián)系,確定了影響廚房評(píng)價(jià)的四大廚務(wù)功能載體要素,提出了資源效度和工效度指標(biāo),并根據(jù)分項(xiàng)效度指標(biāo)和綜合效度指數(shù)評(píng)價(jià)模式,構(gòu)建了廚房綜合效度評(píng)價(jià)體系;在綜合效度評(píng)價(jià)體系框架下,根據(jù)廚房載體要素類型分別展開了分項(xiàng)效度指數(shù)的量化評(píng)價(jià)研究,采用模擬實(shí)驗(yàn)和測(cè)試的方法,選擇廚房場(chǎng)所空間、炊事用能及家具與設(shè)備設(shè)施等實(shí)體要素的參數(shù)為變量,以對(duì)應(yīng)項(xiàng)目的資源消耗和工效為指標(biāo),安裝各自的模擬與測(cè)試結(jié)果展開分析,建立了基于廚房載體要素參數(shù)特征的分項(xiàng)資源效度指數(shù)和工效度指數(shù)評(píng)價(jià)模型;在分項(xiàng)效度指數(shù)指標(biāo)量化的基礎(chǔ)上,確定廚房綜合效度評(píng)價(jià)指標(biāo)體系的標(biāo)準(zhǔn)和各分項(xiàng)效度指標(biāo)的權(quán)重,按照廚房載體分項(xiàng)效度、分項(xiàng)指標(biāo)定量分析結(jié)果,構(gòu)建了從整體到細(xì)節(jié)的綜合功能評(píng)價(jià)系統(tǒng)。研究主要成果包括以下幾方面:(1)提出了廚房實(shí)體要素的工效度概念;(2)提出了以廚房資源效度和工效度為量化指標(biāo)的綜合效度評(píng)價(jià)新模式,構(gòu)建了綜合效度評(píng)價(jià)指標(biāo)體系;(3)采用了實(shí)驗(yàn)與模擬等定量分析的研究方法,構(gòu)造了基于廚房本體要素特征的資源效度和工效度指數(shù)模型;(4)提出并驗(yàn)證了適合建筑師操作的、用心率儀測(cè)試心率增量比作為操作者相對(duì)生理負(fù)荷指標(biāo)的工效度指標(biāo)量化方法。廚房的綜合效度評(píng)價(jià)系統(tǒng)研究具有科學(xué)性、客觀性和系統(tǒng)性的特點(diǎn),體現(xiàn)了綠色可持續(xù)發(fā)展觀念下的舒適高效、節(jié)約能源與資源,精致建造的建筑思想;資源效度和工效度指標(biāo)圍繞廚房本體特征展開,具有敏感性和易于操作的特點(diǎn);評(píng)價(jià)結(jié)果驗(yàn)證了綜合效度評(píng)價(jià)系統(tǒng)在廚房功能評(píng)價(jià)中指導(dǎo)意義和易操作性特點(diǎn),為廚房設(shè)計(jì)、改造或建設(shè)的決策提供了必要的參考依據(jù)。
[Abstract]:The kitchen is a function of a relatively prominent residential building space, kitchen work operation, function and comfort of high demand; with the development of society, the kitchen itself on the consumption of resource and energy demand is increasing. At present, residential kitchen generally has the following several aspects: the design of people do not attach importance to the fine design the kitchen function and environment, serious gap between the design results with the requirements; have been built or used in the kitchen facilities or poor comfort, low efficiency, waste of resources or poor efficiency problems; huge consumption of builders blindly pursue high standard kitchen and comfortable environmental resources; cooking can seriously affect the unreasonable to solve these problems. The urgent need of an objective, quantitative and easy operation of the kitchen evaluation standard, to design, guide the residential kitchen renovation, sustainable The development of the target. The main goal of this research is to meet the basic functional requirements of the kitchen, the kitchen was established to quantify the validity and efficiency of resource evaluation index, comprehensive evaluation system to construct validity of the kitchen, to adapt to different levels of users of the kitchen design, the present situation and renovation measures for effective evaluation. The data and information research get to the kitchen, based on analyzing the characteristics and performance of residential kitchen entities, will meet the kitchen function resources sustainable and comfortable operation needs, resources are kitchen and body consumption and the use of the main physiological consumption to establish contact, to determine the impact evaluation of the service function four kitchen chef carrier the elements, puts forward the resource validity and efficiency index, and according to the item validity index and comprehensive validity index evaluation mode, constructs a comprehensive evaluation system on the validity of the kitchen; Comprehensive validity evaluation system framework, according to the type of kitchen vector elements are studied for quantitative evaluation of item validity index, using the method of simulation and testing, selection of kitchen space, cooking parameters and furniture and equipment and facilities such as entity elements as variables, corresponding to the project resource consumption and efficiency as index. Install the simulation and test results to analyze the establishment of item validity index and efficiency index of resource evaluation feature vector model based on the parameters of the kitchen; based on item validity index of quantitative indicators, to determine the weight of evaluation index system of integrated kitchen validity criteria and the breakdown of validity, validity analysis of sub carrier in the kitchen. The results of quantitative index, constructing a comprehensive evaluation system for function from the whole to the details. The main research achievements include the following aspects: (1) proposed The efficiency of physical elements of the kitchen concept; (2) the validity and efficiency of the kitchen resource validity index evaluation model, constructed a comprehensive evaluation index system of validity; (3) the experimental research method and Simulation of quantitative analysis, constructed the kitchen ontology elements characteristics of resources and validity the efficiency index based on the model; (4) is proposed and demonstrated for the architect of operation, heart rate meter test heart rate increment ratio as the performance index quantification method of operator relative physiological load index. Study on the evaluation system of integrated kitchen has scientific validity, objectivity and the characteristics of the system, reflects the concept of sustainable development under the green comfortable and efficient, saving energy and resources, exquisite construction thought; validity and efficiency index of resources around the kitchen body characteristics, sensitive and easy to operate features; The evaluation results verify the guiding significance and maneuverability of the comprehensive validity evaluation system in the kitchen function evaluation, and provide a necessary reference for the kitchen design, transformation or construction decisions.

【學(xué)位授予單位】：哈爾濱工業(yè)大學(xué)
【學(xué)位級(jí)別】：博士
【學(xué)位授予年份】：2015
【分類號(hào)】：TU241
，

本文編號(hào)：1702649