酒店厨房、洗衣房和spa用(排)水量分析

简要介绍了厨房、洗衣房、spa的工艺流程,分析了其中的用水点,对其需配置的用水器具数目进行了探讨,用水量和排水量的估算进行了分析。     

寒冷地区生物质气化及其应用的特殊性

生物质气化可为村民炊事和采暖提供燃气，忽略某一个方面都会使生物质气化技术受到冷落，尤其是地处较为寒冷地区，采暖用气必须提高一高度重视的程度。对燃气输贮的防冻措施，也是寒冷地区必须考虑的特殊性。     

基于整体厨房的厨具产品开发策略研究

本文主要针对我国厨柜企业向整体厨房模式发展时,对厨具产品的开发策略进行了研究。通过对国内外厨房用品的发展现状的总结和对我国厨具市场的调研分析,提出了适合我国厨柜企业的厨具产品开发策略。希望对我国厨柜企业的发展能够提供一定的参考价值。     

Gas cooking, kitchen ventilation, and exposure to combustion products

We evaluated a questionnaire-based system for classifying homes into groups with distinctly different chances of accumulating combustion products from cooking appliances. The system was based on questions about type of cooking appliance, type and use of ventilation provisions, and kitchen size. Real-time measurements were made of CO, CO(2), temperature, and water vapor, and passive sampling was performed of nitrogen oxides, over a week-long period in 74 kitchens. During the measurements, inhabitants kept a diary to record appliance use time and use of ventilation provisions. The questionnaire-based and diary-based home classifications for the 'Chance of Accumulation of Combustion Products' (CACP) turned out to agree fairly well. For CO(2) as well as for CO a significant difference between the 'high' and 'low' CACP groups was found for the mean accumulation in the kitchen during cooking of the combustion generated concentrations. These facts are considered to be important experimental evidence of the CACP stratification being valid for our study population. In the homes studied, NO(2) as well as CO concentrations were found to be lower compared with previous studies in The Netherlands. Practical Implications Previous studies on indoor combustion product dispersal conducted in the early- to mid-1980s in the Netherlands showed much higher NO(2) and CO concentrations than the present study. Apparently, the removal of combustion products formed during cooking is more efficient in the (mostly newer) homes that we studied than in the homes studied in the early- to mid-1980s. More detailed knowledge of kitchen situations is needed to improve the CACP model. Future studies can achieve this by using questionnaires on the kitchen situation, diaries and real-time measurements of the combustion products under consideration.     

Results of the California Healthy Homes Indoor Air Quality Study of 2011–2013: impact of natural gas appliances on air pollutant concentrations

This study was conducted to assess the current impact of natural gas appliances on air quality in California homes. Data were collected via telephone interviews and measurements inside and outside of 352 homes. Passive samplers measured time‐resolved CO and time‐integrated NO_X, NO₂, formaldehyde, and acetaldehyde over ~6‐day periods in November 2011 – April 2012 and October 2012 – March 2013. The fraction of indoor NO_X and NO₂ attributable to indoor sources was estimated. NO_X, NO₂, and highest 1‐h CO were higher in homes that cooked with gas and increased with amount of gas cooking. NO_X and NO₂ were higher in homes with cooktop pilot burners, relative to gas cooking without pilots. Homes with a pilot burner on a floor or wall furnace had higher kitchen and bedroom NO_X and NO₂ compared to homes without a furnace pilot. When scaled to account for varying home size and mixing volume, indoor‐attributed bedroom and kitchen NO_X and kitchen NO₂ were not higher in homes with wall or floor furnace pilot burners, although bedroom NO₂ was higher. In homes that cooked 4 h or more with gas, self‐reported use of kitchen exhaust was associated with lower NO_X, NO₂, and highest 1‐h CO. Gas appliances were not associated with higher concentrations of formaldehyde or acetaldehyde.     

创造可供交流的厨房空间

探讨了中国厨房环境空间状况，着重对厨房环境中人的心理状况的分析，提出了在厨房环境设计中的具体解决方案，从而达到协调厨房环境中人的行为的目的。     

酒店厨房暖通设计介绍及细节要点

通过对酒店厨房通风系统的设计、冷菜间VRV空调设计、垃圾房风幕机设计和冷库设计的详细介绍,全面的讨论了酒店厨房暖通空调设计。并对其中的细节要点进行总结;同时．就酒店厨房防排烟的设计进行了讨论并给予了个人的意见。     

厨柜的人性化设计与配置

厨柜设计在满足使用功能的同时,越来越体现人性化,符合人体工学,更注重细节表现以及功能配置的应用,本文详细分析研究了一些基于人体工学的成功设计,并介绍了厨柜功能配置及细节,把人性化的关怀最终体现在厨柜设计的细节中。     

Two-phased hyperthermophilic anaerobic co-digestion of waste activated sludge with kitchen garbage

For co-digestion of waste activated sludge with kitchen garbage, hyperthermophilic digester systems that consisted of an acidogenic reactor operated at hyperthermophilic (70 °C) and a methanogenic reactor operated at mesophilic (35 °C), thermophilic (55 °C) or hyperthermophilic (65 °C) conditions in series were studied by comparing with a thermophilic digester system that consisted of thermophilic (55 °C) acidogenic and methanogenic reactors. Laboratory scale reactors were operated continuously fed with a substrate blend composed of concentrated waste activated sludge and artificial kitchen garbage. At the acidogenic reactor, solubilization efficiencies of chemical oxygen demand (COD), carbohydrate and protein at 70 °C were about 39%, 42% and 54%, respectively, and they were higher than those at 55 °C by around 10%. The system of acidogenesis at 70 °C and methanogenesis at 55 °C was stable and well-functioned in terms of treatment performances and low ammonium nitrogen concentrations. Microbial community analysis was conducted using a molecular biological method. The key microbe determined at the hyperthermophilic acidogenesis step was Coprothermobacter sp., which was possibly concerned with the degradation of protein in waste activated sludge. The present study proved that the hyperthermophilic system was advantageous for treating substrate blends containing high concentrations of waste activated sludge.     

Kinetic model of thermophilic l-lactate fermentation by Bacillus coagulans combined with real-time PCR quantification

A simple l-lactate fermentation of organic wastes at pH 5.5 and 55 °C under nonsterile conditions using Bacillus coagulans can be suitable for l-lactate fermentation of garbage. A mathematical model that simulated the lactate fermentation characteristics of B. coagulans was developed by focusing on the inhibitory effects of substrate, lactate (product) and NaCl, and bacterial growth. Basic fermentation experiments were performed using simple substrates to derive fundamental parameters of growth rate and inhibition effects. The model was then applied to fermentations using simple substrates and artificial kitchen garbage in order to verify its applicability. Microbial concentration, a key state variable of the model was measured using both real-time polymerase chain reaction (PCR) and traditional methods. The results of these methods were compared for experimental cases in which only soluble substrates were used. B. coagulans concentrations were suitably measured using real-time PCR, even when traditional measurement methods for microbial concentrations cannot be used. The results indicate that the developed model and biomass measurement can be used to evaluate lactate fermentations using both simple and complex substrates. These proposed methods would be useful for developing a new bacterial function-based mathematical model for more complex acid fermentations.