proposal

D1 – Borang Tajuk PSM

FAKULTI KEJURUTERAAN MEKANIKAL DAN PEMBUATAN UNIVERSITI TUN HUSSEIN ONN MALAYSIA

BORANG TAJUK PSMPSM TITLE FORM

*SEMESTER I / II, SESI 2015/2016

*JABATAN YANG MENILAI: JKBR / JKT / JKA / JKM / JKPI EVALUATING DEPARTMENT

Kod Subjek:Subject Code BDA 49002

Tajuk:Title CHARACTERISTICS STUDY ON BKSJB NOZZLE AND AL75 MIST SPRAY

NOZZLE ON KITCHEN HOOD SYSTEM

Sinopsis:Synopsis

Terangkan latar belakang kajian, pernyataan masalah, metodologi kajian dan jangkaan keputusan.Explain background of study, problem statement, research methodology and expected results.

The challenge in characterizing emissions generated by commercial

cooking equipment is in understanding the nature of the particulate

matter (PM) and condensable gases produced. Because of the

complicated and transient nature of emissions formation during the

cooking process, there is no clear distinction between the components.

During cooking, a mixture of solid, liquid, and gaseous substances is

emitted. These substances include water and grease in the liquid and

vapor phases, non-condensable gases, and solid organic matter.

Cooking is the major part in the food preparation process where it

involves heating. During cooking, the process releases fume and vapour

in the form of varying grease particle according to cuisine type

(chemical content).The chemical particle content released subsequently

trapped at surfaces, it produces dirt in ductwork and cleaning process

(grease removal) should be performed. The process to be performed

requires an appropriate nozzle. Generally, nozzle used in Water Mist

System has various forms according to purpose and particular needs.

The priorities are given to the flat nozzle which is capable of cleaning

dirt in kitchen hood ventilation(“flat pattern nozzle,” 2009).

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Therefore, this research will be done by conducted the experiment and

the test to determine the particular size of the emission after pasing

thorught the water mist. Its can be analyze using the appropriate

software.

Objektif:Objective The purpose of this research was to study the effect of different cooking

styles by using low-pressure spray mist atomizer deflector on the hood

ventilation system cleaning in the kitchen. In particular, this study aims

to::

a. To study the characteristics of emission through cooking

process such as fried, steam, and roast (barbeque process).

b. To analyse cleaning process at filter using BKSJB nozzle

and AL75 mist spray nozzle

c. To identify the effectiveness of spray system in the kitchen

hood system.

Skop Kajian:Scope of Study The proposed study will focus on:

a. Study the type of kitchen hood (CKV) – Commercial

Kitchen Ventilation for hood style (Island Canopy).

b. Processes comparison with BKSJB nozzle (water, L10W90,

L30W70) in 1bar to 3 bar and AL75 (water, L10W90,

L30W70) for ratio 1:1 and 2:1 in 1bar to 3 bar.

c. Identifying emission from cooking process with coal

(barbeque process), fried and steam. (PM, BC, POC, CO2,

CO).

d. Pressure for the nozzle.

e. Flow rate data in the ducting of kitchen hood.

f. Ambient Temperature (24°C to 30°C).+


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Nama Pelajar :Name of Student

ANIS EDDYFAZWAN BIN ABD SALIM

No. Matrik :Matrix No.

CD130116

Keputusan Muet:MUET result

3(Sertakan salinan keputusan MUET)

** Keputusan MUET band 3 dan ke atas sahaja dibenarkan menulis dalam Bahasa Inggeris.

Nama Penyelia:Supervisor Name : EN MOHAMAD FARID BIN SIES

Tandatangan/Cop :Signature/Stamp

Nama Penyelia bersama:Co-supervisor name:

Komen (jika ada):Comment (if any):

Tarikh:Date

Pengesahan Ketua Panel Bidang:Approval by Head of Panel:

Tandatangan/Cop :Signature/Stamp


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proposal

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