A large number of fine particulate matters (PM) are generated during cooking, which have negative impacts on kitchen environment. This study proposed a novel ventilation strategy of local supply-exhaust ventilation around stove (LSEVAS) for improving air quality in a residential kitchen during cooking. Five factors affecting the performance of LSEVAS were explored with orthogonal design and computational fluid dynamics (CFD). Evaluation indexes including PM mass concentration in breathing zone (CB), capture efficiency (CE) of fume exhaust device and intake fraction (IF) of occupant were also analyzed. The performance of LSEVAS was also identified without air supply condition in kitchen in terms of these above evaluation indexes. Results show that the emission rate and exhaust air volume were the most significant factors, followed by the upside air supply angle, upside air supply speed and downside air supply speed. The CB in LSEVAS was reduced by 83%, 60% and 66% than without air supply condition under low, medium and high emission rates, respectively. The CE was improved by 1.8%, 13.9% and 14.5%, respectively. The IF value was decreased by one order of magnitude. Furthermore, with increasing of upside and downside air supply speed, the ability of air supply airflow in preventing the escape of PM became stronger, while the core concentration distribution of PM was gradually closer to breathing zone of occupant. It means that the novel local ventilation strategy proposed in this study is effective in improving cooking environment in the residential kitchen.

中文翻译：

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住宅厨房炉灶局部供排通风性能的数值模拟

烹饪过程中会产生大量细颗粒物（PM），对厨房环境造成负面影响。本研究提出了一种新颖的炉灶周围供排通风（LSEVAS）通风策略，用于改善住宅厨房烹饪过程中的空气质量。通过正交设计和计算流体动力学 (CFD) 探讨了影响 LSEVAS 性能的五个因素。还分析了呼吸区PM质量浓度（CB）、排烟装置捕集效率（CE）和乘员吸入分数（IF）等评价指标。在厨房无送风条件的情况下，LSEVAS的性能也通过上述评价指标来确定。结果表明，排放率和排风量是最显着的影响因素，其次是上送风角度、上送风速度和下送风速度。在低、中、高排放率下，LSEVAS 的 CB 比无送风条件下分别减少了 83%、60% 和 66%。 CE分别提高了1.8%、13.9%和14.5%。 IF值降低了一个数量级。此外，随着上下送风速度的增加，送风气流阻止PM逸出的能力越来越强，而PM的核心浓度分布也逐渐靠近乘员的呼吸区。这意味着本研究提出的新颖的局部通风策略可以有效改善住宅厨房的烹饪环境。