Numerical analysis of ventilation systems depending on cooking activities in small and medium food industries in Malaysia / Wan Muhamad Syafiq Wan Ismail

People who work in food industries that conducting cooking activities in their food processing are exposed to unhealthy environment that is believed to put them at a greater risk of respiratory problems or infections. However, limited information is currently available in the published literature re...

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Main Author:	Wan Ismail, Wan Muhamad Syafiq
Format:	Thesis
Language:	English
Published:	2021
Subjects:	Heating and ventilation Air conditioning
Online Access:	https://ir.uitm.edu.my/id/eprint/60256/1/60256.pdf
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id	my-uitm-ir.60256
record_format	uketd_dc
spelling	my-uitm-ir.602562022-05-24T08:27:54Z Numerical analysis of ventilation systems depending on cooking activities in small and medium food industries in Malaysia / Wan Muhamad Syafiq Wan Ismail 2021-09 Wan Ismail, Wan Muhamad Syafiq Heating and ventilation. Air conditioning People who work in food industries that conducting cooking activities in their food processing are exposed to unhealthy environment that is believed to put them at a greater risk of respiratory problems or infections. However, limited information is currently available in the published literature regarding Internal Air Quality (IAQ) in Small Medium Enterprises (SMEs) kitchen. Therefore, it is essential to investigate the distribution and concentration of the CO2 in the SMEs kitchen area. The primary goal of this research is to reduce the pollutants in the kitchen environment by examining the CO2 gases produces from the cooking activities. An experiment has been conducted in three different SMEs of food industry which conducting various cooking methods in their food processing such as frying, boiling and baking. Then, a computational fluid dynamics (CFD) method was employed for one of the SMEs due to the worst CO2 concentration during the experimental phase. The model was then validated by comparing its result with the experimental data obtained and SST k-ω model was chosen due to the measured value matched. CFD was then simulated considering with three different cases of ventilation type such as wall mounted exhaust fans, kitchen range hood and window. The effect of different ventilation mode and airflow rates on carbon dioxide distribution was significant, by changing the type of ventilation to kitchen range hood, the concentration of CO2 can be reduced by 21%. Moreover, the installation of a kitchen hood can help the room decreased the CO2 if compared without the hood. The findings illustrated that CO2 concentration distribution could be greatly influenced by the proper ventilation and this study shows that using kitchen range hood is the best type of ventilation to be used in the SMEs. Besides, effects of increasing ventilation rate, every 500 m3/h ventilation rate increased the CO2 concentration can be reduce around 7% to 13%. 2021-09 Thesis https://ir.uitm.edu.my/id/eprint/60256/ https://ir.uitm.edu.my/id/eprint/60256/1/60256.pdf text en public masters Universiti Teknologi MARA College of Engineering Abd Razak, Azli (Ir. Ts. Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Abd Razak, Azli (Ir. Ts. Dr.)
topic	Heating and ventilation Air conditioning
spellingShingle	Heating and ventilation Air conditioning Wan Ismail, Wan Muhamad Syafiq Numerical analysis of ventilation systems depending on cooking activities in small and medium food industries in Malaysia / Wan Muhamad Syafiq Wan Ismail
description	People who work in food industries that conducting cooking activities in their food processing are exposed to unhealthy environment that is believed to put them at a greater risk of respiratory problems or infections. However, limited information is currently available in the published literature regarding Internal Air Quality (IAQ) in Small Medium Enterprises (SMEs) kitchen. Therefore, it is essential to investigate the distribution and concentration of the CO2 in the SMEs kitchen area. The primary goal of this research is to reduce the pollutants in the kitchen environment by examining the CO2 gases produces from the cooking activities. An experiment has been conducted in three different SMEs of food industry which conducting various cooking methods in their food processing such as frying, boiling and baking. Then, a computational fluid dynamics (CFD) method was employed for one of the SMEs due to the worst CO2 concentration during the experimental phase. The model was then validated by comparing its result with the experimental data obtained and SST k-ω model was chosen due to the measured value matched. CFD was then simulated considering with three different cases of ventilation type such as wall mounted exhaust fans, kitchen range hood and window. The effect of different ventilation mode and airflow rates on carbon dioxide distribution was significant, by changing the type of ventilation to kitchen range hood, the concentration of CO2 can be reduced by 21%. Moreover, the installation of a kitchen hood can help the room decreased the CO2 if compared without the hood. The findings illustrated that CO2 concentration distribution could be greatly influenced by the proper ventilation and this study shows that using kitchen range hood is the best type of ventilation to be used in the SMEs. Besides, effects of increasing ventilation rate, every 500 m3/h ventilation rate increased the CO2 concentration can be reduce around 7% to 13%.
format	Thesis
qualification_level	Master's degree
author	Wan Ismail, Wan Muhamad Syafiq
author_facet	Wan Ismail, Wan Muhamad Syafiq
author_sort	Wan Ismail, Wan Muhamad Syafiq
title	Numerical analysis of ventilation systems depending on cooking activities in small and medium food industries in Malaysia / Wan Muhamad Syafiq Wan Ismail
title_short	Numerical analysis of ventilation systems depending on cooking activities in small and medium food industries in Malaysia / Wan Muhamad Syafiq Wan Ismail
title_full	Numerical analysis of ventilation systems depending on cooking activities in small and medium food industries in Malaysia / Wan Muhamad Syafiq Wan Ismail
title_fullStr	Numerical analysis of ventilation systems depending on cooking activities in small and medium food industries in Malaysia / Wan Muhamad Syafiq Wan Ismail
title_full_unstemmed	Numerical analysis of ventilation systems depending on cooking activities in small and medium food industries in Malaysia / Wan Muhamad Syafiq Wan Ismail
title_sort	numerical analysis of ventilation systems depending on cooking activities in small and medium food industries in malaysia / wan muhamad syafiq wan ismail
granting_institution	Universiti Teknologi MARA
granting_department	College of Engineering
publishDate	2021
url	https://ir.uitm.edu.my/id/eprint/60256/1/60256.pdf
_version_	1783735105671397376

Numerical analysis of ventilation systems depending on cooking activities in small and medium food industries in Malaysia / Wan Muhamad Syafiq Wan Ismail

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