In an indoor kitchen environment, proper installation of supplying air system is essential for maintaining optimal human thermal comfort level. Current thermal comfort investigation has been accomplished during “various cooking periods (breakfast, lunch, snacks, dinner)” inside the air-conditioned kitchen environment of railway pantry car in India. The study goals to improve thermal comfort inside the pantry kitchen by implementing proper installation of the supply air system. A field experiment and computational fluid dynamics approach has been carried out during the summer season. Also, standard effective temperature (SET) index was utilized to determine the thermal comfort status. Three proposed design modified cases of pantry cars (based on supplying air system concepts) have been executed followed by validation and comparison with the existing case model. Results revealed modified Case III as a better design concept (indicating better air supply circulation and temperature decrease at the desired location) compared to the existing and other two proposed cases. Simultaneously, the SET index range was 26.5–28.6°C; indicating “comfortable thermal sensation throughout the cooking period.” This study's outcomes suggest improvements in thermal comfort and energy savings of “air-conditioned” pantry car kitchens in “Indian Railways” that could be referred directly.

中文翻译：

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使用 CFD 研究印度铁路空调食品车厨房内的热环境

在室内厨房环境中，正确安装送风系统对于维持最佳人体热舒适度至关重要。目前的热舒适度调查已经在印度铁路食品车厢的空调厨房环境内完成了“各种烹饪时段（早餐、午餐、小吃、晚餐）”。该研究旨在通过正确安装送风系统来提高储藏室厨房内的热舒适度。在夏季进行了现场实验和计算流体动力学方法。此外，标准有效温度（SET）指数被用来确定热舒适状态。已经执行了三个提议的食品室车设计修改案例（基于供气系统概念），然后与现有案例模型进行验证和比较。结果显示修改与现有的和其他两个提议的案例相比，案例 III是一个更好的设计概念（表明在所需位置有更好的空气供应循环和温度降低）。同时，SET 指数范围为 26.5–28.6°C；表示“整个烹饪过程中的舒适热感”。这项研究的结果表明，可以直接引用的“印度铁路”中“空调”食品储藏室厨房的热舒适性和节能效果有所改善。