CFD를 이용한 초고층 공동주택의 실내 환기량 분석 및 개선안 사례연구 (A Case Study on the Analysis and Reform Measure of Indoor Ventilation in the Super High-Rise Apartment Housing with Using CFD)

서지정보

· 발행기관 : 대한건축학회
· 수록지 정보 : 대한건축학회논문집 / 25권 / 7호 / 321 ~ 328페이지
· 저자명 : 이종찬, 김병선, 이상호, 박용호

초록

This study is as a case study to make improvements on indoor ventilations by comparatively analyzing airflow rates in units
of the high-rise residential building in which mechanical ventilation system mandated for the ventilation. Airflow rates of the
applied ventilation modes was measured by tracer gas method while simultaneously conducting CFD simulations to investigate
the air-age distribution of each mode.
In summary of the study, air exchange rate under the infiltration and ordinary-time mode did not reach 0.7 ACH as the
Korean STANDARD. Indoor airflows driven by all ventilation modes except for the planning and ordinary-time mode had lower
than 0.25 m/s which was not sufficient to improve their air-age distributions. However, the kitchen hood pan with 350 CMH was
predicted to well prevent the dispersion of food odor. Therefore, the ordinary-time ventilation should be increased over the
STANDARD level by adding the various ventilation modes.

영어초록

This study is as a case study to make improvements on indoor ventilations by comparatively analyzing airflow rates in units
of the high-rise residential building in which mechanical ventilation system mandated for the ventilation. Airflow rates of the
applied ventilation modes was measured by tracer gas method while simultaneously conducting CFD simulations to investigate
the air-age distribution of each mode.
In summary of the study, air exchange rate under the infiltration and ordinary-time mode did not reach 0.7 ACH as the
Korean STANDARD. Indoor airflows driven by all ventilation modes except for the planning and ordinary-time mode had lower
than 0.25 m/s which was not sufficient to improve their air-age distributions. However, the kitchen hood pan with 350 CMH was
predicted to well prevent the dispersion of food odor. Therefore, the ordinary-time ventilation should be increased over the
STANDARD level by adding the various ventilation modes.

참고자료

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