Field Measurements and Analysis on Temperature, Relative Humidity, Airflow Rate and Oil Fume Emission Concentration in a Typical Campus Canteen Kitchen in Tianjin, China
Round 1
Reviewer 1 Report
REVIEW REPORT
| JOURNAL | : | Applied Sciences |
| PAPER TITLE | : | Field Measurements and Analysis on Indoor Thermal Environment of a Typical Campus Canteen Kitchen in Tianjin, China |
In the present work authors experimentally benchmarked and analyzed the
indoor thermal environment of a campus canteen kitchen in Tianjin. The idea is
interesting; however, the following suggestions and comments are given to
improve the quality of the paper.
• Title of the paper looks like quite broad. Authors mentioned that the main
assessing parameter in their work to evaluate the exhaust fume system
of the kitchen. Therefore, it is recommended to revise the title by
addressing the prime evaluating parameter to make it more specific.
• The paper is provided a critical analysis of the available and appropriate
literature to identify an objective whose accomplishment will provide a
significant contribution to the field. Therefore, the paper is very
interesting in terms of content. However, there is little lack of comparison
and critical comments on review. Therefore, it is recommended to
explain bit more the practical implication of the research topic to improve
the value of the paper.
• There is clear repeating of the following paragraph in abstract and in the
last paragraph of the Introduction.
“including indoor environment (temperature; hu-midity; air velocity);
outdoor environment (temperature; humidity); exhaust fume system
(temper-ature; airflow rate; oil fume concentration; energy consumption),
and makeup air system (tempera-ture、 humidity、 air velocity) from April
2019 to January 2020. Besides, we also interviewed the chef’s thermal
comfort in this kitchen.”
Therefore, it is recommended to revise the above statement either in
abstract or Introduction.
• Authors experimental effort is appreciated. Results from experimental
data have been well presented in the paper. Order of organization of
results is also appreciable. However, inadequate and lack of critical
interpretation on presented results have been observed. Proper
interpretation and technical explanation on results is really needed to
improve the quality of the paper mainly on section 3 and 4.
• Figure quality is satisfactory. However, in figure 3, instead of using all
firm line and almost similar color, it is recommended to use also dotted
line may be in one or two curves for clear view of the figure. The plots of
figures 5 and 7 looks unclear and too massy. Smoothening of plots and
filter of unnecessary data would be advised to show the physical trend
of the figures. There is also scope to improve the quality of the figures 8
and 10. In figure 8 some of the points are very light and in figure10, first
two bar charts are of similar color.
• As mentioned earlier that the authors experimental results are
appreciated, however it is highly recommended to suggest the proper
design criteria to overcome the following drawbacks based on the
experimental analysis as highlighted in their conclusion:
- Recommendation to keep the temperature within the acceptable
range of the cooking zone during summer, which is 82.92% higher of
the working hours above the acceptable range.
- Suggestions to improve the indoor air environment quality to
eliminate the overheating of the cooking zone during the cooking
process.
- Recommendation on proper exhaust fume system.
Authors may add a separate section to address the above
recommendations.
• Overall, the work reported is of value. Paper may be accepted upon
addressing the above comments.
Comments for author File: 
Comments.pdf
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Reviewer 2 Report
A brief summary
The presented article is an extensive analysis of the indoor environment of the canteen kitchen. Temperature, humidity, air speed and oil fume
concentration was measured, analyzed and compared to the data from an interview about the thermal comfort chefs’ satisfaction.
Long-term measurements and data systematization contribute to the improvement of the small restaurant's kitchen comfort even outside the sphere of Chinese canteen kitchen.
Specific comments:
1. Please correct "Error! Reference source not found."
2. In the phrase ".is the air temperature", "t" is missing
3. Source of coefficients in Eq.s 5-7 is unclear
4. PMV term is unclear.
5. Fig 8 X-axis values are missing
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Round 2
Reviewer 1 Report
Authors responded all the comments and revised the manuscript in a satisfactory level. Therefore, paper is accepted for the publication.
