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Fine nozzle characteristics for increasing filtration efficiency in commercial kitchen hood ventilation system

Pairan, Mohamad Rasidi (2017) Fine nozzle characteristics for increasing filtration efficiency in commercial kitchen hood ventilation system. PhD thesis, Universiti Tun Hussein Onn Malaysia.


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Water mist sprays were used in wide range of application. It depends on the spray characteristic to suit a particular application. The modern commercial kitchen hood ventilation system was adopted with the water mist nozzle technology as an additional tool to increase the filtration efficiency. However, low level of filtration effectiveness and high water consumption were the major problems among the Commercial Kitchen Ventilation specialist. Therefore, this study aims to develop a new mist spray technology and investigate the flow characteristics in commercial kitchen hood system. At the same time, an appropriate recommended location to install the nozzle in kitchen hood system was suggested. An extensive simulation and experimental works were carried out to observe the flow pattern and spray characteristics, ANSYS (FLUENT) was used for simulation wise. Meanwhile, an experiment was conducted using Particles Image Velocimetry (PIV) to verify the spray simulation result. The boundary condition for kitchen hood simulations was set in the range of 0.235 m/s and 1.078 m/s for plumes and capture jet velocities respectively. In the case of nozzle studies, five nozzles were tested with various conditions; 1 bar (case A), 2 bar (case B) and 3 bar (case C).The results of the flow pattern in commercial kitchen hood system shows that, the highest velocity of plumes have more tendencies to flow pass through at the lower part of the filter. However, all the plumes remains covering the entire filter surface. Meanwhile for the nozzle studies, the novelty were each nozzle was able to produce water droplet size less than 2.5 micron and penetration length more than 750 mm under low pressure supply, which is in a range of 1 bar to 3 bar. Moreover, in comparison with conventional nozzles configuration, this new approach suggested nozzle configuration was reduce up to 50% of water consumption, which by adopted 3 numbers of nozzles instead of 6 numbers of nozzles in the commercial kitchen hood system. Therefore, this nozzle will be used in industry for their benefits of water consumption, filtration efficiency and reduced the safety limitations.

Item Type: Thesis (PhD)
Subjects: T Technology > TP Chemical technology > TP155-156 Chemical engineering
Depositing User: Mr. Mohammad Shaifulrip Ithnin
Date Deposited: 06 May 2018 08:27
Last Modified: 06 May 2018 08:27
URI: http://eprints.uthm.edu.my/id/eprint/9993
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