Papers by Author: An Gui Li

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Authors: Yi Rong Dang, An Gui Li, Hai Guo Yin
Abstract: This paper presents an energy efficient ventilation method—dam tunnel air handling for hydropower station ventilation. The heat transfer characteristic between supply air and the dam tunnel is studied by model experiment. Supply air velocity, air temperature and dam tunnel surface roughness are chosen as the mainly influencing factors, the air temperature distribution along airflow direction are measured and analyzed in detail. The results show that the heat transfer performance in dam tunnel is improved as the increased of supply air temperature and the dam tunnel surface roughness, or maintained the supply air velocity at a lower level. This experimental study and its results are helpful to develop alternative and efficient systems for hydropower station ventilation.
Authors: Jian Shen, An Gui Li, Yu Jiao Zhao
Abstract: At present, the research ways of stratified air-conditioning technology mainly have two types, experimental study and numerical simulation. In this paper, a transparent Plexiglas model was designed, of which the size was supposed to be 1/50 of the real scale. PIV technology was innovatively applied into the experiment to measure the air distribution of an industrial plant. Different air supply velocities and different kinds of air supply outlets were taken into account to discuss the influence of them. Results revealed that as the jet velocity increased gradually, the airflow’s stratification effect became more evident. When the aspect ratio changed from 1:2 to 1:8, the diffusion degree in vertical direction increased obviously. In comparison with the rectangular air supply outlet, the circular one had lower decay, longer jet distance and better contractibility. The experimental findings are useful for optimizing the design of air distribution in high ceiling industrial plant.
Authors: Xiao Tan Hou, Zhi Hua Wang, An Gui Li
Abstract: This study intends to investigate indoor air quality of kitchen such as velocity, temperature, humidity and air contaminant (carbon monoxide and carbon dioxide). Test results show that workspace local temperature is up to 49.6°C at 12:50 due to the workload increased at the diner peak and the largest CO and CO2 concentration were 14.8 ppm and 2145 ppm respectively after 2 hours cooking, which are above the acceptance criteria (CO<10ppm and CO2<1000ppm), and it gives serious impact on the staff's physical health. It is necessary to improve indoor air quality through kitchen ventilation.
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