電化厨房におけるレンジフードの調理生成物に対する捕集率測定方法の提案: 二相水分法の開発とトレーサーガス法に基づく捕集率との比較

摘要

電化厨房における調理生成物の捕集率測定法として、表8に示すような二相水分法を開発した。二相水分法は、発生水分量の定常性、室内環境の定常性、鏡面冷却式露点計を用いること等、厳密な実験を行えば、異なるフード形式、異なる風量において、フードに供給された水分量を許容できる水準(平均回収率98.8%)で把握でき、捕集率の測定におけるばらつきも十分に小さい水準(各実験の標準偏差のRMS=0.55%)であった。%One of the performance measures of kitchen ventilation food in electrical commercial kitchens is the cooking products exhaust efficiency. The testing method for vapor and liquid phase of water exhaust efficiency is proposed for the performance test and evaluation method of electrical commercial kitchen ventilation hood because these substances are typical cooking products. This proposed testing method for vapor and liquid phase of water exhaust efficiency is most suitable for the performance test and evaluation method of electrical commercial kitchen ventilation hood. This method will be adopted for the cooking products exhaust efficiency of a rice cooker or a steam heated oven which emit steam intermittently because the steam in itself is the cooking products and this method identifies the exhaust efficiency of vapor and liquid phase of water. On the other hand, the tracer gas exhaust efficiency is equivalent to the cooking products exhaust efficiency beyond 90% of exhaust efficiency.