Faculty of Environmental Engineering, Wroclaw University of Science and Technology, Wybrzeże Wyspiańskiego 27, 50-370 Wroclaw, Poland.
Sensors (Basel). 2023 Sep 3;23(17):7630. doi: 10.3390/s23177630.
High-quality indoor air is essential in open-kitchen restaurants for ensuring a healthy workplace and comfortable conditions for visitors. In this study, indoor air quality interdependence between the kitchen and the dining zones in open-kitchen restaurants was analyzed. The method was based on measurements of selected air parameters using a sensor technique and mutual information (MI) analysis. A long-term approach (based on a several-hour time series) and a short-term approach (based on a several-minute time series) were applied. This study involved four open-kitchen restaurants. The indoor conditions were represented by the temperature, relative humidity, CO concentration, and content of the total volatile organic compounds (TVOC) in the air. The MI analyses showed that the long-term co-dependence of the indoor conditions between the kitchen and the dining zones was smaller during business hours (MI = 0.12 ÷ 0.40) compared to night hours (MI = 0.24 ÷ 0.58). The ranking of the long-term MI values for the individual air parameters was MI (0.34) ≅ MI (0.34) > MI (0.28) > MI (0.23) The short-term interdependencies were smaller during night hours (median MI = 0.01 ÷ 0.56) compared to business hours (MI = 0.23 ÷ 0.61). Additionally, the short-term MI was subject to high temporal variability. The ranking of the short-term MI values for the individual air parameters was MI (0.48) > MI (0.46) > MI (0.37) > MI (0.26). Due to the weak and highly variable co-dependence of the air parameters between the kitchen and dining areas, multi-zone monitoring of air parameters with an emphasis on TVOC measurements is recommended to ensure proper indoor conditions in open-kitchen restaurants. The presented approach may be applied to design indoor air quality monitoring and ventilation systems not only in open-kitchen restaurants but also in other interiors with functionally different zones.
高质量的室内空气对于开放式厨房餐厅至关重要,它可以确保工作场所的健康和访客的舒适环境。本研究分析了开放式厨房餐厅厨房和用餐区之间的室内空气质量相互依存关系。该方法基于使用传感器技术和互信息 (MI) 分析对选定空气参数进行测量。应用了长期方法(基于数小时时间序列)和短期方法(基于数分钟时间序列)。本研究涉及四家开放式厨房餐厅。室内条件由空气温度、相对湿度、CO 浓度和总挥发性有机化合物 (TVOC) 含量表示。MI 分析表明,与夜间相比,营业期间厨房和用餐区之间室内条件的长期共同依赖性较小(MI = 0.12 ÷ 0.40)(MI = 0.24 ÷ 0.58)。个别空气参数的长期 MI 值的排名为 MI (0.34) ≅ MI (0.34) > MI (0.28) > MI (0.23)。与夜间相比,夜间的短期相互依存性较小(中位数 MI = 0.01 ÷ 0.56)(MI = 0.23 ÷ 0.61)。此外,短期 MI 受到高度的时间可变性。个别空气参数的短期 MI 值的排名为 MI (0.48) > MI (0.46) > MI (0.37) > MI (0.26)。由于厨房和用餐区之间空气参数的弱且高度可变的共同依赖性,建议对空气参数进行多区域监测,并强调 TVOC 测量,以确保开放式厨房餐厅的室内条件适当。所提出的方法不仅可以应用于开放式厨房餐厅的室内空气质量监测和通风系统设计,还可以应用于具有不同功能区域的其他室内设计。