本文選題：廚房 + 飲食業(yè)　； 參考：《西安建筑科技大學》2013年博士論文

【摘要】：“民以食為天”，中國的餐飲業(yè)遍布全國城鄉(xiāng)各地，并在世界餐飲業(yè)占有重要的一席之地。中式餐飲烹飪工藝特點如炸、煎、煸、煮、蒸等，散發(fā)的有害氣體和顆粒物較西方餐飲有較大區(qū)別。長期吸入這種油煙，，會對人體健康造成較大危害。廚房通風環(huán)境設(shè)計，在居住建筑和公共建筑中,是重要的組成部分。廚房烹調(diào)中產(chǎn)生的熱羽流（Thermal Plumes）、油煙(Cooking Oil Fumes, COF)等一些不合理通風設(shè)計產(chǎn)生的一系列環(huán)境污染問題得到了國內(nèi)外的廣泛關(guān)注。 作者通過理論分析、現(xiàn)場測試及數(shù)值模擬對中式典型烹飪模式下的污染物擴散模型進行了研究，分析了影響廚房上吸式排煙罩捕集效率的因素，并研究了提高排煙罩捕集效率的技術(shù)措施。內(nèi)容包括以下幾個方面： 基于浮力羽流、高斯近似及虛擬原點理論的對比與分析，修正了中外設(shè)計標準中常用的熱羽流流量計算方程，提出了適用于廚房熱羽流流量計算的虛擬原點系數(shù)的經(jīng)驗公式。修正了上吸式排煙罩最小排風量計算方法。 對飲食業(yè)廚房典型通風模式下的室內(nèi)熱環(huán)境進行了現(xiàn)場測試，對四個典型通風模式下的中式餐飲廚房的室內(nèi)速度場、溫度場、濕度場和濃度分布特性做了測試分析。探討了烹飪前后廚房室內(nèi)熱環(huán)境的變化、不同通風模式對污染物擴散特性以及排煙罩捕集效率的影響。 試驗研究了中式特色菜肴（單熱源模式）烹飪的全過程中的污染物擴散傳播特點。分析了中式烹飪基本方式（油炸、爆炒、蒸和煮）以及機械通風對油煙污染物擴散的控制效果。 作者建立了預(yù)測上吸排煙罩捕集效率的數(shù)值模型，利用實測數(shù)據(jù)進行了驗證。研究了豎壁貼附射流模式送風溫度、排煙罩容積、排煙罩側(cè)板形式及排風口安裝位置等因素對上吸排煙罩捕集效率的影響，提出了提高排煙罩捕集效率的措施。
[Abstract]:China's catering industry is spread all over the country and occupies an important place in the world. The cooking process features of Chinese food such as frying, cooking, steaming and so on, the emission of harmful gases and particulates are quite different from western food and beverage. Long-term inhalation of this oil fume, will cause greater harm to human health. Kitchen ventilation environment design, in residential buildings and public buildings, is an important part. A series of environmental pollution problems caused by unreasonable ventilation design such as thermal plume (thermal plume) and coking oil fumes (COF) in kitchen cooking have been widely concerned at home and abroad. Through theoretical analysis, field test and numerical simulation, the author studied the pollutant diffusion model in typical Chinese cooking mode, and analyzed the factors that affect the capture efficiency of smoke exhaust hood in kitchen. The technical measures to improve the collecting efficiency of exhaust hood are also studied. The contents include the following aspects: based on the comparison and analysis of buoyancy plume, Gao Si approximation and virtual origin theory, the calculation equation of heat plume flow is modified, which is commonly used in Chinese and foreign design standards. An empirical formula of virtual origin coefficient for calculation of hot plume flow in kitchen is presented. The method of calculating the minimum exhaust volume of the upper smoke exhaust hood is modified. The indoor thermal environment in typical ventilation mode of catering kitchen was tested on the spot, and the indoor velocity field, temperature field, humidity field and concentration distribution characteristics of four typical ventilation modes were tested and analyzed. The changes of indoor thermal environment in kitchen before and after cooking, the effects of different ventilation modes on pollutant diffusion characteristics and capture efficiency of exhaust hood were discussed. The characteristics of pollutant diffusion in the whole cooking process of Chinese cuisine (single heat source model) were studied. The effects of basic Chinese cooking methods (frying, steaming and boiling) and mechanical ventilation on the diffusion of soot pollutants were analyzed. The author established a numerical model to predict the capture efficiency of upper smoke exhaust hood, which was verified by the measured data. The effects of vertical wall attached jet mode air supply temperature, exhaust hood volume, side plate form of exhaust hood and installation position of exhaust vent on the collection efficiency of upper exhaust hood were studied. The measures to improve the collection efficiency of exhaust hood were put forward.
【學位授予單位】：西安建筑科技大學
【學位級別】：博士
【學位授予年份】：2013
【分類號】：TU834

【參考文獻】

相關(guān)期刊論文 前10條

1 張虎;公共廚房污染分析及治理[J];安徽建筑工業(yè)學院學報(自然科學版);1999年02期

2 劉曉凡;袁壽其;何志霞;何紅勤;;改善飲食業(yè)廚房環(huán)境的新通風技術(shù)應(yīng)用探討[J];環(huán)境科學與技術(shù);2009年09期

3 周祖延，張秀珍，李延平，錢松，蔡勤;廚房自然通風和機械通風的排污效果測試[J];環(huán)境監(jiān)測管理與技術(shù);1995年05期

4 靳艷茹,由世俊,邢金城;商用廚房空氣品質(zhì)的控制[J];河北建筑科技學院學報;2005年03期

5 彭瑞玲,劉君卓,潘小川,劉紅,溫天佑,金曉濱,陳波;3種民用燃料的燃燒顆粒物的含量及其粒徑組成[J];環(huán)境與健康雜志;2005年01期

6 許斌,付裕,賴志鴻,朱惠蓮;烹調(diào)油煙對飲食從業(yè)人員的健康影響[J];環(huán)境與健康雜志;2005年05期

7 潘小川;劉君卓;金曉濱;劉紅;溫天佑;彭瑞玲;;家用燃料氣態(tài)燃燒產(chǎn)物對室內(nèi)空氣污染的初步評估[J];環(huán)境與健康雜志;2006年05期

8 翟淑妙，徐曉儼;甲醛的暴露與健康效應(yīng)[J];環(huán)境與健康雜志;1994年05期

9 陳宇煉,王心如;烹調(diào)油煙的毒性研究進展[J];環(huán)境與健康雜志;1999年02期

10 陳利波;;采用數(shù)值仿真方法對廚房油煙罩節(jié)能的研究[J];節(jié)能;2007年08期

本文編號：2115130