작업환경 개선을 위한 산업환기 시스템 설계 소프트웨어 개발 (Development of Industrial Ventilation system Design Software for the Improvement of Industrial Environment)
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- 한국환경과학회지
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- 제5권6호
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- pp.683-697
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- 1996
Industrial ventilation is a crucial engineering measure to protect workers from hazardous airborne contaminants. Designing a ventilation system is not an easy task. To solve this problem, many U. S. computer programs and softwares have been developed. In Korea, asoftware, called as VPMC, was developed by Korea Industrial Safety Corporation. But VPMC could not stand alone since it can be used to design not a hood, but a ventilation system. In this research, therefore, a preprocessing software was developed. It can be used to design general ventilation system, canopy hood, open surface tank hood. The program was written in Microsoft Visual Basic. In near future, this software will be incorporated into a total package software which can be used to design a whole ventilation system.
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.
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.
The purpose of this study is to computerize the design of single source for a duct work system which is essential for the improvement of working places. There are different types of hood, such as general hood, push pull hood and canopy hood. And out of these three types, general hood and canopy hood were used as subjects of this study. The software used here was Quattro Pro 123 programm, and the hardware was IBM PS/SX(type 5510-SK4 S/N 83-05164). And the results are tabulated in