Numerical study of cooking particle coagulation by using an Eulerian model

Numerical study of cooking particle coagulation by using an Eulerian model
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使用欧拉模型对烹饪颗粒凝聚进行数值研究

DOI:
10.1016/j.buildenv.2015.01.026
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发表时间:
2015-07
影响因子:
7.4
通讯作者:
Chen Jia
Chen Jia
中科院分区:
工程技术1区
文献类型:
--
作者:
Lai Alvin C. K.;Chen Jia

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烹饪过程中排放的空气颗粒物对人体健康和室内空气质量有不利影响。在这项工作中,我们开发了一个欧拉湍流CFD模型结合气溶胶通用动力学方程(GDE),这是纳入一个商业CFD工具来研究室内颗粒物的凝聚过程。在不同温度下,在小规模的室内进行了实验。通常,测量直径范围为14-250 nm的颗粒,并测试包括货车德瓦尔斯、粘性力和分形效应在内的五种不同的混凝机理。模拟结果与实验数据吻合较好。还计算了在22 °C、42 °C、62 °C和82 °C的室温度下的凝结系数,以阐明温度对颗粒浓度的影响。将验证后的模型应用于环境舱内的水沸腾过程研究。研究了空气流动温度和沸水排放颗粒数浓度随时间的变化规律。
Airborne particles emitted in cooking process adversely affect human health and indoor air quality. In this work, we developed an Eulerian turbulence CFD model in combination with aerosol general dynamic equation (GDE) which is incorporated in a commercial CFD tool to investigate coagulation process of indoor particles. Experiments were conducted in a small scale chamber at different temperatures. In general, particles with a diameter range of 14–250 nm were measured and five different coagulation mechanisms including van der Waals, viscous forces and fractal effects were tested. The simulated results show good agreement with the experimental data. The coagulation coefficients with chamber temperatures of 22 °C, 42 °C, 62 °C and 82 °C were also calculated to elucidate the temperature effect on particle concentration. The validated model was applied to study water-boiling process in an environmental chamber. The temporal development of airflow temperatures and number concentrations of particles emitted by boiling water was investigated.
DOI: 10.1016/0021-8502(79)90020-x
发表时间: 1979
影响因子: 4.5
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发表时间: 2007-11-01
期刊: HVAC&R RESEARCH
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作者:
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