Transactions of the Society of Heating,Air-conditioning and Sanitary Engineers of Japan

In winter, a large tanker loaded with deep ocean water is sailed on the Sea of Okhotsk. Because the tanker is exposed to the cold climate, the deep ocean water is frozen. The ice is transported from the Sea of Okhotsk to fishing ports by the tanker, and used for maintaining the freshness of` the marine products at the ports. Furthermore the melted water is used for the culture of fish products and for the fertilization of the Japanese coast. This study aims to promote the fishing industry through the use of natural energy and marine resources, and it evaluates the energy saving effect of this system.

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The increase in electric power demand owing to a recent heat wave along with a decline in the electric power supply ability owing to natural disasters heavily impacted civil lives. A method to increase the effective stored heat capacity by applying discharged cold water in the heat storage tank to cooling water of a refrigerator has been proposed in this study. The heat storage and electric power consumption of a refrigerator using conventional and proposed systems were conducted. The calculation results showed that the proposed system increases the night shifting rate of electric energy consumption by about 60% and the total electric energy consumption by about 3% to 15% in comparison with the conventional system.

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In the National Museum of Western Art which aims at world heritage registration, the restorations of the original design and the building facilities have been an urgent subject. On-site observation was performed to evaluate the current condition of the indoor environment and to develop a proper retrofit scheme. Through observations during a busy period, it was found that internal CO_2 concentrations reached around 1500 ppm. The Pressure of all the rooms was negative compared to the outdoor pressure, and we were able to back up our assumption of external air leaks presumed from air volume measurement results. The age of air was maximum in the exhibition space and minimum in the restaurant. No significant differences in the local age of air were noted in the gallery. The age of air in the gallery was more than that in the entrance hall and restaurant, and it is considered that there was only a small amount of fresh air flowing in from the outside.

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The purpose of this research is to elucidate the optimal ventilation design for commercial kitchens. The experimental equipment for evaluating commercial kitchen ventilation is developed. This equipment enables strict control of the ventilation airflow rate, supply air temperature, and dew point. The accuracy of control is within ±1% of the airflow rate, ±0.1℃ of the supply air temperature, and ±0.6℃ of the dew point. We focused on the capture efficiency of kitchen hoods in the case of using cooking appliances such as an electric noodle cooker, IH table and electric fryer.

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