<b>LDK のにおいの臭気濃度と影響を及ぼす要因 </b>

• 棚村 壽三

  大同大学大学院工学研究科

• 光田 恵

  大同大学情報学部情報デザイン学科

• 毛利 志保

  三重大学大学院工学研究科建築学専攻

• 小林 和幸

  東京電力株式会社技術開発研究所

• 濱中 香也子

  東京電力株式会社技術開発研究所

書誌事項

タイトル別名

• <b>The Influence of the Kitchen and Other Factors on Odor Concentration in Living-Dining Rooms </b>

抄録

The purposes of this study are to confirm the odor concentration in living-dining rooms with adjacent kitchens (LDKs) and to examine the impact of housing environment on odor concentration. Odors were measured during summer, autumn, and winter in LDKs of 20 apartments and 20 houses. Odor samples for olfactory measurements were collected three times: before cooking, immediately after cooking, and one hour after cooking. Odor concentration of the collected samples was measured using the triangle odor bag method. In addition, odor intensity, odor hedonics, and odor quality were evaluated by six olfactory panels.The odor concentration before cooking was about 100 on average. The odor concentration immediately after cooking and one hour after cooking was about 400 and 200, respectively, on average. The kitchen shape, area of LDKs, ventilation equipment and housing layout influenced the odor concentration immediately after cooking. The ventilation equipment had the greatest effect on odor concentration of the LDKs among the factors considered for housing environment.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 62 (5), 289-297, 2011

  一般社団法人 日本家政学会

キーワード

• 住宅
• 調理臭
• 臭気濃度
• 嗅覚測定法
• 換気設備

詳細情報

• CRID: 1390282681309970944
• NII論文ID: 130004510531
• DOI: 10.11428/jhej.62.289
• ISSN: 18820352
• ISSN: 09135227
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可