Abstract
In this paper the emission rate of water vapor during cooking operations was examined because water vapor generated from cooking may cause dew condensation and influence indoor air quality in house kitchens and adjacent living rooms. Several typical dishes were selected from data base about home cooking of Japanese families. These dishes were classified by cooking method and heating time, and the emission rate of water vapor was measured with standard cooking methods. The results showed that the boiling type cooking generated water vapor at high rate and may raise humidity ratio in house kitchen. Then the elementary data of water vapor emission from a boiled pot was measured when important factors such as size of pan, heating power, water volume and with/without lid were changed. The obtained elementary data of water vapor emission can be expressed by simple equations. This paper demonstrated that water vapor emission from various cooking can be estimated by the elementary data when pan size, water volume, heating power and lid condition etc. were given.
