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

被引：3

作者：

Chen, Xi ^{[1
]}

Gao, Yahui ^{[1
]}

Yang, Liu ^{[1
]}

Liu, Yang ^{[1
]}

Qin, Miaomiao ^{[1
]}

Xia, Jialing ^{[1
]}

Wang, Peng ^{[1
]}

机构：

[1] Henan Univ Technol, Sch Civil Engn & Architecture, Zhengzhou 450001, Peoples R China

来源：

PROCESSES | 2023年 / 11卷 / 09期

基金：

中国国家自然科学基金;

关键词：

temperature; relative humidity; CO concentration; CO2; concentration; cooking procedure; AIR-QUALITY; FLOW-FIELD; KITCHEN; ENVIRONMENT; POLLUTION; EXPOSURE; RISKS;

D O I：

10.3390/pr11092648

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In order to explore the indoor air quality during different cooking procedures, a very common kitchen in China is selected for experimental research. An indoor air quality meter is used to measure the temperature, relative humidity, and CO and CO2 concentrations of the indoor air above the stove when people cook four different dishes under different ventilation patterns in the kitchen. The results indicate that the heat and gas consumed during cooking are closely related to the temperature and concentrations of CO and CO2. Some cooking procedures such as boiling water are related to the indoor air temperature and relative humidity in the kitchen. In addition, in kitchens without mechanical ventilation, natural ventilation shows a more significant positive effect on controlling temperature, relative humidity, and concentrations of CO and CO2 during cooking procedures.

引用

页数：14

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