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dc.contributor.advisorSchild, Peter
dc.contributor.advisorThunshelle, Kari
dc.contributor.authorAlvestad, Iselin
dc.date.accessioned2022-10-03T11:06:21Z
dc.date.available2022-10-03T11:06:21Z
dc.date.issued2022
dc.identifier.urihttps://hdl.handle.net/11250/3023323
dc.description.abstractThis thesis investigates the challenges by recirculating the air from range hoods compared to extracting it. Two types of range hoods were tested with both recirculation and extraction on different airflow rates while cooking a typical Norwegian meal: fish and wok mix. Several optical particle counters measured the particle concentration throughout the experiments to see the exposure of PM2.5 to the cook and people sitting at the dining table. Capture efficiencies were also calculated. The recirculating experiments resulted in PM2.5 values that were 3-19 times higher than extracting. The capture efficiencies correspond to this giving recirculating extremely low or negative CEs, while extracting have CEs up to 98%. This concludes that recirculating range hoods still have some improvements to do before it is comparable to extracting range hoods.en_US
dc.language.isoengen_US
dc.publisherOsloMet - storbyuniversiteteten_US
dc.relation.ispartofseriesMAEN;2022
dc.subjectRecirculating hoodsen_US
dc.subjectCooking emissionsen_US
dc.subjectExposureen_US
dc.titleExperimental study comparing recirculating and extracting range hoods in terms of exposure in open kitchen-living roomsen_US
dc.typeMaster thesisen_US
dc.description.versionpublishedVersionen_US


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