Numerical Study of Carbon Dioxide Gas Emission From an Urban Residential Kitchen in Developing Countries

2015 ◽  
Vol 7 (4) ◽  
Author(s):  
M. Hamidur Rahman ◽  
A. K. M. Sadrul Islam ◽  
M. Ruhul Amin
Keyword(s):  
Carbon Dioxide ◽  
Developing Countries ◽  
Numerical Study ◽  
Three Dimensional ◽  
Oxygen Deficit ◽  
Health Concern ◽  
Breathing Zone ◽  
High Concentration ◽  
Gas Emission ◽  
Co2 Gas

Lack of proper ventilation of exhaust fumes from gas fired stoves in residential kitchens is a major health concern for some populations. It could even cause destruction of property, and reduce quality of life and lifespan. In this study, a typical kitchen having a standard dimension of 2.13 m × 2.43 m × 3.05 m was modeled with single open door exit. Two heat sources were used for modeling the kitchen that resembles the double burner gas stove of an urban residential kitchen in developing countries. Steady-state simulations were performed using a three-dimensional computational fluid dynamics (cfd) code with appropriate boundary conditions. The present numerical method was validated by comparing with the experimental data reported by Posner et al. (2003, “Measurement and Prediction of Indoor Air Flow in a Model Room,” J. Energy Build., 35(5), pp. 515–526). The comparison showed very reasonable agreement. A grid independence test was also performed to determine the optimum grid resolution reflecting the accuracy of the numerical solution. The results are presented for carbon dioxide (CO2) gas emission from the stove exhaust and dispersion within the kitchen space. A comparative analysis between the ventilation (natural and forced) and no ventilation conditions is also reported in this study. The location of the breathing zone was at a height of 73 cm and at a distance of 33 cm from the center of the two burners. Very high concentration (above 5000 ppm) of CO2 gas was observed at the plane passing the breathing zone. Exposure to this environment for longer time may cause serious health damage of the occupants (http://www.dhs.wisconsin.gov/eh/chemfs/fs/carbondioxide.htm). As per the Wisconsin Department of Health Services of USA, over 5000 ppm exposures to CO2 lead to serious oxygen deficit resulting in permanent brain damage, coma, and even death.

Numerical Study of Carbon Dioxide Gas Emission From an Urban Residential Kitchen in Developing Countries

2012 ◽  
Author(s):  
M. Hamidur Rahman ◽  
A. K. M. Sadrul Islam ◽  
M. Ruhul Amin
Keyword(s):  
Carbon Dioxide ◽  
Developing Countries ◽  
Numerical Study ◽  
Three Dimensional ◽  
Oxygen Deficit ◽  
Health Concern ◽  
Breathing Zone ◽  
High Concentration ◽  
Gas Emission ◽  
Carbon Dioxide Gas

Lack of proper ventilation of exhaust fumes from gas fired stoves in residential kitchens is a major health concern for some populations. It could even cause destruction of property, reduced quality of life and lifespan. In this study, a typical kitchen having a standard dimension of 21.3 m × 24.3 m × 30.5 m was modeled with single open door exit. Two heat sources were used for modeling the kitchen that resembles the double burner gas stove of an urban residential kitchen in developing countries. Steady state simulations were performed using a three dimensional CFD code with appropriate boundary conditions. The present numerical method was validated by comparing with the experimental data reported by Posner et al. [1]. The comparison showed very reasonable agreement. A grid independence test was also performed to determine the optimum grid resolution reflecting the accuracy of the numerical solution. The results are presented for carbon dioxide gas emission from the stove exhaust and dispersion within the kitchen space. A comparative analysis between the ventilation (natural and forced) and no ventilation conditions is also reported in this study. The location of the breathing zone was at a height of 73 cm and at a distance of 33 cm from the center of the two burners. Very high concentration (above 5000 PPM) of carbon dioxide gas was observed at the plane passing the breathing zone. Exposure to this environment for longer time may cause serious health damage of the occupants [2]. As per Wisconsin Department of Health Services of USA [2], over 5,000 PPM exposures to CO2 lead to serious oxygen deficit resulting in permanent brain damage, coma and even death.

Effects of Kitchen Hood System on Thermal Comfort and Carbon Dioxide Gas Emission From an Urban Residential Kitchen in Developing Countries

2014 ◽  
Author(s):  
M. Hamidur Rahman ◽  
A. K. M. Sadrul Islam ◽  
M. Ruhul Amin
Keyword(s):  
Carbon Dioxide ◽  
Developing Countries ◽  
Thermal Comfort ◽  
Three Dimensional ◽  
Co2 Concentration ◽  
Breathing Zone ◽  
High Concentration ◽  
Gas Emission ◽  
Carbon Dioxide Gas ◽  
The Right

In this study, a typical kitchen having a standard dimension of 213cm × 243cm × 305cm was modelled with single open door exit. Steady state simulations were performed using three dimensional CFD code with appropriate boundary conditions. Two heat sources were used for modelling the kitchen that resembles the double burner gas stoves of urban residential kitchen in developing countries. In earlier works, the predictions were validated at an optimum grid resolution and the results were presented for thermal comfort [1] and carbon dioxide gas emission [2] under natural, forced and no ventilation cases. In the present work, a kitchen hood system is introduced and the results are presented for both thermal comfort and carbon dioxide gas emission. A comparative analysis has also been reported for the kitchen with and without the hood system. It was observed that the carbon dioxide gas concentration reduced significantly within the breathing zone due to use of kitchen hood system. In the breathing zone, the CO2 concentration is only 500 PPM which is 10 times lower than the close vent case. However, accumulation of high concentration gas was seen in the upper region of the breathing zone. Maximum CO2 concentration was seen about 4500 PPM at 1.2 m height from the breathing point near the roof of the kitchen. Analysis of thermal distributions revealed that high temperature zone in the right and frontal region of the cook’s position exists even for the case with kitchen hood system.

Effects of the Position of Kitchen Hood Suction on Thermal Comfort and Carbon Dioxide Gas Emission from an Urban Residential Kitchen in Developing Countries

2016 ◽  
Vol 819 ◽  
pp. 117-121 ◽  
Author(s):  
M. Hamidur Rahman ◽  
A.K.M. Sadrul Islam
Keyword(s):  
Carbon Dioxide ◽  
Developing Countries ◽  
Thermal Comfort ◽  
Three Dimensional ◽  
Heat Sources ◽  
Open Door ◽  
Gas Emission ◽  
Carbon Dioxide Gas ◽  
Safe Limit ◽  
Gas Stoves

In this study, a typical kitchen having a standard dimension of 213cm × 243cm × 305cm was modeled with single open door exit. Steady state simulations were performed using three dimensional commercial CFD solver with appropriate boundary conditions. Two heat sources were used for modelling the kitchen that resembles the double burner gas stoves of urban residential kitchen in developing countries. In the earlier works, for the same model the predictions validated at an optimum grid resolution and the results have been presented for thermal comfort, carbon dioxide gas emission under natural, forced and no ventilation cases. The effect of kitchen hood system on the thermal comfort and emission has also been analyzed. In this present work, three different positions of the kitchen hood suction have been studied for the effect on thermal distribution and emission rate. The investigated positions of the kitchen hood are the Front, Top and Bottom with respect to the gas stove. It was observed that both front and bottom hood extraction method significantly reduces the emissions to well below the safe limit. They also can maintain thermal comfort quite well inside the kitchen space.

On the modeling of thermohydrodynamic and biogeochemical processes in the inland water objects

2020 ◽  
Author(s):  
Daria Gladskikh ◽  
Evgeny Mortikov ◽  
Victor Stepanenko
Keyword(s):  
Carbon Dioxide ◽  
Numerical Study ◽  
Three Dimensional ◽  
Measurement Data ◽  
Dimensional Model ◽  
Three Dimensional Model ◽  
Inland Water ◽  
One Dimensional ◽  
Biochemical Processes ◽  
Dimensional Models

<p>Currently, one-dimensional and three-dimensional models are widely used to model thermohydrodynamic and biochemical processes in lakes and water rеreservoirs. One-dimensional models are highly computationally efficient and are used to parameterize land water bodies in climate models, however, when calculating large lakes and reservoirs with complex geometry, such models may incorrectly reproduce processes associated with horizontal heterogeneity. This becomes especially important for the prediction of water quality and euthrophication.</p><p>A three-dimensional model of thermohydrodynamics and biochemistry of an inland water obect is presented, which is based on the hydrostatic RANS model [1-3], and the parameterization of biochemical processes is implemented by analogy with the scheme for calculating biochemistry in the one-dimensional LAKE model [4]. Thus, the three-dimensional model is supplemented by a description of the transport of substances such as oxygen (O<sub>2</sub>), carbon dioxide (CO<sub>2</sub>), methane (CH<sub>4</sub>), as well as phyto- and zooplankton. The effect of turbulent diffusion and large-scale water movements on the distribution of a methane concentration field is studied.</p><p>To verify the calculation results, idealized numerical experiments and comparison with the measurement data on Lake Kuivajärvi (Finland) were used.</p><p>The work was supported by grants of the RF President’s Grant for Young Scientists (MK-1867.2020.5, MD-1850.2020.5) and by the RFBR (18-05-00292, 18-35-00602, 20-05-00776). <br><br>References:<br>[1] Mortikov E.V. Numerical simulation of the motion of an ice keel in stratified flow // Izv. Atmos. Ocean. Phys. 2016. 52. P. 108-115.<br>[2] Mortikov E.V., Glazunov A.V., Lykosov V.N. Numerical study of plane Couette flow: turbulence statistics and the structure of pressure-strain correlations // Russian Journal of Numerical Analysis and Mathematical Modelling. 2019. V. 34, N 2. P. 119-132.<br>[3] D.S. Gladskikh, V.M. Stepanenko, E.V. Mortikov, On the influence of the horizontal dimensions of inland waters on the thickness of the upper mixed layer. // Water Resourses. 2019. 18 pages. (submitted)<br>[4] Victor Stepanenko, Ivan Mammarella, Anne Ojala, Heli Miettinen, Vasily Lykosov, and Vesala Timo. LAKE 2.0: a model for temperature, methane, carbon dioxide and oxygen dynamics in lakes. Geoscientific Model Development, 9(5): 1977–2006, 2016.</p>

Numerical Study of Emission Control of Rural Kitchen for Healthy Environment

2019 ◽  
Vol 12 (2) ◽  
Author(s):  
M. Hamidur Rahman ◽  
A. K. M. Sadrul Islam ◽  
M. Ruhul Amin
Keyword(s):  
Environmental Protection Agency ◽  
Natural Ventilation ◽  
Numerical Study ◽  
Ventilation System ◽  
Three Dimensional ◽  
Exhaust System ◽  
Health Concern ◽  
Healthy Environment ◽  
Wisconsin Department ◽  
Department Of Health

Abstract There is a major health concern for people who use biomass as a fuel for cooking in rural residential kitchens of developing countries. The quality of life is greatly affected due to exposure to exhaust flume. In this study, a typical single-burner conventional stove was used to model a rural kitchen. The overall dimension of the model kitchen is 3.50 m × 2.20 m × 1.85 m. A three-dimensional cfd code was adopted to perform steady-state simulations with appropriate boundary conditions. Numerical accuracy was tested for optimum grid as well. In this study, varying intensity of emissions of CO, CO2, and particulate matter (PM) from different kinds of biofuel burning have been investigated. Dispersions of these pollutants in the kitchen space have been investigated for with and without natural ventilation. The natural ventilation in turn has been investigated with and without hood systems. It has been observed that CO (95 PPM), CO2 (2200 PPM), and PM (750 µg/m3) concentration exceed by significant amount than the safe threshold (Wisconsin Department of Health Services, USA, and Environmental Protection Agency (EPA), USA) (CO ≤ 10 PPM, CO2 ≤ 1000 PPM, and PM ≤ 150 µg/m3) for no ventilation case. Even the natural ventilation condition through roof top chimney fails to keep the concentration below the safe limit. Only natural ventilation can reduce CO, CO2, and PM concentrations by 18%, 10%, and 65%, respectively. However, a significant improvement was observed under natural ventilation for the kitchen with the addition of a suction hood along with the roof top chimney. In this exhaust system, the reduction of CO, CO2, and PM10 are seen to be 68%, 55%, and 80%, respectively. Consequently, to overcome the long-term effect of exposure to all harmfull hazardous emissions, it is recommended for any rural kitchen to utilize efficient forced ventilation exhaust system if affordable or an advanced natural ventilation system as proposed in this study utilizing suction hood.

Numerical Study of CO and CO2 Emissions From Rural Kitchen in Developing Countries

2015 ◽  
Author(s):  
M. Hamidur Rahman ◽  
A. K. M. Sadrul Islam ◽  
M. Ruhul Amin
Keyword(s):  
Developing Countries ◽  
Natural Ventilation ◽  
Co2 Concentration ◽  
The Other ◽  
Breathing Zone ◽  
Forced Ventilation ◽  
High Concentration ◽  
Ventilation Condition ◽  
Other Hand ◽  
Source Concentration

In this study the pattern and varying intensity of CO and CO2 emission from different kinds of Biofuel used in the rural areas of developing countries have been investigated. A typical rural kitchen of dimension 3.0m × 1.5m × 2.2m is constructed with an improved concrete oven. We have measured the source concentration at the stove and used the value for the numerical model. In the current analysis it is observed that at closed ventilation condition, CO and CO2 concentration exceeds safe limiting value. Even under the natural ventilation, it fails to keep the concentration below the safe threshold. However in forced ventilation system at 5m/s, the concentration level drops significantly. At the breathing point, for a source concentration of 338 PPM and without any ventilation, numerical results predict the CO concentration to be 70 PPM. Natural ventilation case shows no improvement while forced ventilation suppresses the concentration by 70%. On the other hand, for a no ventilation condition, CO2 concentration is found to be as 2050 PPM when the source level concentration is 7100 PPM. Forced ventilation at 5m/s decreases the concentration to 750 PPM, well within the safe limit. High concentration was found to accumulate beneath the roof and on the top of the stove. It is then dispersed to the entire upper region of the kitchen. Deploying a duct in the exact spot shows that forced ventilation captures most of the fume and decreases dispersion along the roof. In no ventilation and natural ventilation cases, high concentration accumulation can be observed in the lower-left and lower-right corners, both in longitudinal and lateral planes which eventually affects the breathing zone concentration. On the other hand, for forced ventilation case, concentration at lower-left and lower-right corner is greatly reduced resulting low concentration at the breathing zone.

EXPERIMENTAL AND NUMERICAL STUDY OF THREE-DIMENSIONAL NATURAL CONVECTION AND FREEZING IN WATER

1994 ◽  
Author(s):  
C. Abegg ◽  
Graham de Vahl Davis ◽  
W.J. Hiller ◽  
St. Koch ◽  
Tomasz A. Kowalewski ◽  
...  
Keyword(s):  
Natural Convection ◽  
Numerical Study ◽  
Three Dimensional
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