• 설비공학논문집
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• 제15권5호
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• pp.439-445
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• 2003

The purpose of this study is to suggest the improvement strategies for exhaust performance in composite kitchen hoods. The Exhaust only hood, the 2-way compensating hood and the 3-way compensating hood were selected, and the laboratory experiments were performed to compare the local exhaust efficiency and the indoor temperature distributions according to the variations of the hood type and supply/exhaust air velocity. The results of this study can be summarized as follows. The compensating hood has better performance than exhaust only hood in the aspect of local exhaust efficiency and temperature distribution. The 3-way compensating hood shows the best performance when the supply air velocity is about 2.7 m/s, and the 2-way compensating hood at the supply air velocity of 3.5 w/s. In the same exhaust rate condition, if the exhaust area of the hood is increased and therefore the exhaust velocity is lowered, the supply air velocity is also lowered to get the optimum performance. The optimum exhaust velocity range of the commercial kitchen hood which derived from this study is 0.48 ∼ 0.55 m/s.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2001년도 학술발표대회논문집
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• pp.99-104
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• 2001

This paper is contents that experiment exhaust performance of contaminant by establishment height gas table and hood establishment height. Hood made to control from gas table to 10 centimeters space from 30 centimeters to 70 centimeters. Exhaust fan operated by 110V, 160V, 220V, and gas used propane gas. Center part appeared highest as result that measure wind velocity and temperature from hood lower part. Wind velocity from hood lower part was proved that dominate contaminant exhaust performance. Exhaust performance of carbon dioxide and heat showed that 30 centimeters case overmatches because establishment height of hood compares 80 centimeters. Case of carbon dioxide of exhaust performance by establishment height of hood overmatched more than heat.

• 유체기계공업학회:학술대회논문집
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• 유체기계공업학회 2004년도 유체기계 연구개발 발표회 논문집
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• pp.297-302
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• 2004

CFD analysis has been performed to investigate flow behavior in LP exhaust hood of steam turbines and evaluate exhaust loss, which is directly related to the steam turbine performance, in it. Development of the optimum shape of LP exhaust hood has been done with an improved shape of steam guide, which plays a key role in terms of cost as well as performance. The newly developed LP exhaust hood will be applied for a large USC steam turbine having a capacity of 1,000 MW.

• 기술사
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• 제45권6호
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• pp.44-51
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• 2012

Local functional, closed the hood and exhaust are classified as open-style hood. Around the closed hood contaminants prevent the spread of contaminants. Surrounded Some pollutants (open-style hood is used in cases where the odor, vapor diffusion, and inferior) of indoor allowed to Hood expressions, which are used for kitchen, laboratory, factory canopy is typical. Contamination that occurs during cooking, kitchen ventilation barrier materials are the biggest problem, its solution by introducing fresh outside air in the kitchen troubleshoot and. Study on the kitchen exhaust airflow for my kitchen, and perform a number of each Institute and at the University of hydrodynamic analysis is investigated.

• 대한설비공학회:학술대회논문집
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• 대한설비공학회 2006년도 하계학술발표대회 논문집
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• pp.1101-1106
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• 2006

The water fluidized bed heat exchanger was installed to recover heat from paper mill hood exhaust air containing lot of moisture and also fouling contaminants. The hood exhaust air flow rate was about $110,000m^3/hr$ at $70^{\circ}C$. The commercial scale field test apparatus has been operated for 3 months. As a result of operation, total heat recovered was 2,380,000 kcal/hr and proportion of the latent heat to total heat was 74%. The annual energy saving was estimated as 450 million won.

• 한국기계기술학회지
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• 제20권6호
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• pp.906-911
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• 2018

This study was conducted to develop an efficient high performance range hood and exhaust system for quickly discharging flue gas, smoke, and odor generated when food is cooked in the kitchen, and the following results were obtained. Reverse current rate of 1.53 m/s of the range exhaust system was improved to achieve the inlet speed of 0.3 m/s or less. An efficient range system was constructed by improving the hood exhaust flow by 5.6 m/s at the existing 4.5 m/s.

• KIEAE Journal
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• 제17권5호
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• pp.43-50
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• 2017

Purpose: Residential cooking(gas or electricity) emits many air pollutants. For Removal of these contaminants, range hood is play an important role in the cooking activities. However, deterioration about performance of range hood can be occur in used range hood which is not verified on performance by testing balancing and adjusting in apartment. So, purpose of this study is to improve the range hood against cooking-generated contaminations. Method: To improve hood, survey of range hood which mounted in apartment have to conduct at first. In this study, the survey was conducted for 3 steps. First, Visual inspection for conditions of range hood. Second, questionnaire of operating and maintenance method. Third, interview with user about need for improvement, complainant. Finally, we integrated the survey for range hood and introduced the probable cause of deterioration through this comprehensive survey. Result: Result of measurement for air volume for range hood, A measured air volume has reduced by 41.4, 38.0, 32.0% each step from rated air volume. There are lots of reasons of this phenomenon including to maintenance, air path of duct, lower-cost devices, exhaust ports. For solve this problem, guideline about operating hood, user in apartment will have to supply with maintenance information at first.

• 유체기계공업학회:학술대회논문집
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• 유체기계공업학회 2006년 제4회 한국유체공학학술대회 논문집
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• pp.291-294
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• 2006

Exhaust system of steam turbines consists of an annular diffuser and a collector and connects the last stage turbine and the condenser. The system is used to transfer the turbine leaving kinetic energy to potential energy while guiding the flow from turbine exit plane to the downstream condenser. In the steam turbine exhaust system, distorted pressure profile is arisen by the nonaxisymmetric collector structure at the diffuser outlet, and this distorted pressure is propagated to the last stage LP turbine exit plane through the diffuser, then the last stage LP turbine experiences asymmetric back pressure. It is known that the pressure recovery performance of diffuser is strongly influenced by diffuser inflow condition. In this study, the effect of exhaust system due to the changing of inlet flow condition is observed by using CFD, and the interaction of last stage LP turbine and exhaust system is investigated by using actuator disk model as modeling of turbine blade row of exhaust hood inlet.

• 한국주거학회논문집
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• 제15권3호
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• pp.101-108
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• 2004

To find more efficient exhaust effect, air curtain of upward or downward trend in gas table and left or right side of range hood were made. As result that film vapor from range hood lower part by digital camera, the air current change by moving existence and nonexistence of exhaust fan and direction of air curtain were known. Under all experiment condition, upward air curtain superior exhaust performance.

• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• 제2권1호
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• pp.49-56
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• 1998

This study identified the fumes produced from the cooking of the seasoned meats containing various condiments such as garlic, onion, pepper, soy sauce, and sesame oil. Concentrations, at the breathing zone of the cook, of volatile organic compounds (VOCs) and aldehydes included in the cooking fumes of seasoned meats were identified. Many chloro and fluoro-aliphatic hydrocarbons, aromatic hydrocarbons, ketones, and aldehydes, which could be carcinogen suspecting chemicals, were producing from the cooking fumes of the seasoned meats. This study also identified the ventilation efficiencies of the cooking fumes of the six exhaust ventilation systems, which were widely being used in the general apartments, houses, and small-food factories. For a comparison of the ventilation efficiencies of the systems, acetaldehyde was chosen as a marker pollutant and its concentrations at the breathing zone of the cook were identified. The laboratory fume hood showed the best ventilation efficiency of the six ventilation systems studied, and then the lateral hood ventilation and the down draft ventilation followed the laboratory fume hood. Finally, this study identified that both a wall factor nearby pollutant sources and a distance factor between the hood face and pollutant sources should be also considered for an effective local exhaust ventilation system design.