EVALUATION ON THE DISTRIBUTION CHARACTERISTICS OF COOKING ODORS AND DEODORIZATION EFFICIENCY OF THE NEW AIR CLEANING SYSTEM

The gas cooking device and the induction heating (IH) cooking heater is used for cooking. Weexamined a difference of diffusion characteristics of odor emitted at the gas cooking device and the IHcooking heater. The IH cooking heater has the advantage that it does not give out carbon dioxide (CO2)from burning during cooking. We evaluated deodorization efficiency of a new system which wasdeveloped to purify air pollution gas generated during cooking without using an exhaust air duct. In thisstudy, the full size of an LDK room (a room for a living and dining room and kitchen) space (floor: acrylicresin, ceiling and wall: glass) was used to evaluate the distribution of odors in the room anddeodorization efficiency of the system. Cooking odors were intended for the odor from fry cooking andgrilled meat cooking. Olfactory measurements were performed by panels to grasp the upper and lowerdistribution of odors and odor levels at the center of the room. In addition, the semiconductor odorsensors were used to check the distribution of odors all over the room. The results showed that the aircleaning system for the IH cooking heater had an effect equivalent to or more than a range hood at theend of the cooking, as for the croquettes or the grilled meat, the odor of which consisting primarily ofaldehydes. It was also known that succeeding operation for one hour after the end of cooking assureshigher deodorization efficiency.