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D1 Borang Tajuk PSM

FAKULTI KEJURUTERAAN MEKANIKAL DAN PEMBUATAN


UNIVERSITI TUN HUSSEIN ONN MALAYSIA

BORANG TAJUK PSM


PSM TITLE FORM
*SEMESTER I / II, SESI 2015/2016
*JABATAN YANG MENILAI:

JKBR / JKT / JKA / JKM / JKPI

EVALUATING DEPARTMENT

Kod Subjek:
Subject Code
Tajuk:
Title
Sinopsis:
Synopsis

BDA 49002
CHARACTERISTICS STUDY ON BKSJB NOZZLE AND AL75 MIST SPRAY
NOZZLE ON KITCHEN HOOD SYSTEM
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 (24C to 30C).+

Nama Pelajar :

No. Matrik :

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Name of Student

Matrix No.

ANIS EDDYFAZWAN BIN ABD SALIM

CD130116

Keputusan Muet:
MUET result

** Keputusan MUET band 3 dan ke atas


sahaja dibenarkan menulis dalam
Bahasa Inggeris.

3
(Sertakan salinan keputusan MUET)
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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