Study on Air Duct Efficiency Improvement of Teppanyaki Based on ASHRAE Duct Design

• Main Authors: Cheng-Ying Wu, 吳政穎
• Other Authors: Quang-Cherng Hsu
• Format: Others
• Language: zh-TW
• Published: 2013
• Online Access: http://ndltd.ncl.edu.tw/handle/798676

碩士 === 國立高雄應用科技大學 === 機械與精密工程研究所 === 101 === The resistance to the air flow in the air-duct exhaust will generally result from the friction between the air and the pipe wall, which changes resistance when it encounters the transition and the cross-sectional area. In industries, air-duct design is usually determined by the rule of thumb. They depend on the appearance of the trial and error method to design the air-duct shape and measurement. Therefore, the internal fluid flow and assessment will be unpredictable. This research, according to ASHRAE HANDBOOK 2009 Fundamentals, has three formulas for Duct Designs: velocity law, friction, and static pressure. Based on the resistance calculation in Excel program, the known Boundary Conditions are gas density, kinematic viscosity, and relative rough degrees. It uses the length and width of cross-section and the length of air-duct as variables. The resistant characteristics of the research are duct velocity, hydraulic diameter, friction coefficient, Reynolds number, friction loss pressure drop, local loss coefficients, and local loss pressure drop. This experiment will use the conclusion to analyze the fluency of Teppanyaki air-duct and compare with the traditional air-duct to find out the most effective factor. The aim of this research is to develop a function that can reduce air-duct pressure and improve Teppanyaki duct efficiency.