Development of deflector flat spray nozzle with mixed of water and organic citric acid for emissions trap and cooling in the kitchen hood ventilation system
The growth of food industry is rapidly-evolving due to the increase of human population, which results in changes to the cooking technology development. This condition leads to increased pollution rate, especially air and water pollution. Recently, several technologies and research are developed...
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| Format: | Thesis |
| Language: | English English English |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/10796/1/24p%20MOHAMAD%20FARID%20SIES.pdf http://eprints.uthm.edu.my/10796/2/MOHAMAD%20FARID%20SIES%20COPYRIGHT%20DECLARATION.pdf http://eprints.uthm.edu.my/10796/3/MOHAMAD%20FARID%20SIES%20WATERMARK.pdf |
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| Summary: | The growth of food industry is rapidly-evolving due to the increase of human
population, which results in changes to the cooking technology development. This
condition leads to increased pollution rate, especially air and water pollution. Recently,
several technologies and research are developed to improve the commercial kitchen
industry, especially in hotels and restaurants. The function of kitchen hood is to
remove gas, odour, heat and steam during cooking process. The main purpose of this
study is to introduce mist spray (atomization) to replace the water spray system in the
existing kitchen hood. In addition, this study compared the existing (conventional)
nozzles in the market such as KSJB model (water spray) and AL75 model (mist spray).
Then, this study compared two nozzle designs of deflector nozzles that is ND2.5 A1.0
and ND2.5 B1.0. The difference between these two nozzles is the swirl angle. The
swirl angles for ND2.5 A1.0 and ND2.5 B1.0 are 10o and 15o respectively. The use of
the new nozzles is to reduce water consumption in the kitchen hood ventilation system.
The other function is to introduce organic citric acid as an agent to absorb gas emitted
during cooking, besides looking at the effect of nozzle design in limiting gas emission
and reducing kitchen hood temperature during cooking. Several methods were used in
this study, such as the development of a small size kitchen hood with one nozzle using
water sensitive paper (WSP) to spray droplets with fluid pressure from one to six bar,
using a gas analyzer for gas reading and thermocouple for temperature reading in the
kitchen hood system. The results obtained from the comparison between KSJB model
and AL75 model showed that the mist spray nozzle (AL75) is better than the water
spray (KSJB) model. On average, the difference in gas emission percentage between
AL75 and KSJB is 15.08 – 35.82 % while the difference in temperature is 2.98 – 11.35
%. Then, the comparison between the new nozzles shows that ND2.5 A1.0 is better
than ND 2.5B1.0. On average, the difference in gas emission percentage between
ND2.5 A1.0 and ND 2.5B1.0 is 2.65 – 24.32 % while the difference in temperature is
6.48 – 14.86 %. Lastly, comparison between AL75 and the new model which is ND2.5 A1.0 shows that ND2.5 A1.0 has better performance than AL75. On average, the
difference in gas emission percentage between these two models is 13.12 – 33 % while
the difference in temperature is 11.84 – 20.22 %. However, the AL75 nozzle can
reduce water consumption by 60 – 80 % as compared to KSJB, depending on air
pressure. The results show that the atomization nozzles (AL75, ND2.5 A1.0 and
ND2.5 B1.0) have better effect than the water spray (KSJB) nozzle. The factors that
improves kitchen hood performance are high spray angle, large droplet size and the
usage of organic citric acid. In addition, mist spray can reduce water consumption and
water pollution. In fact, the use of organic citric acid can reduce air pollution in the
cooking process. For future studies, it is suggested to use an actual kitchen hood size
for testing and the quantity for each nozzle type is increased in the kitchen hood
system. |
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