CFD Analysis of indoor odor from food using the result of olfactory experiment

Recently, complaints about indoor odors due to over-airtightness by residents living in high-rise residential building have been increasing. In this study, the odor dispersion from food in a house was estimated using CFD simulation by the result of an olfactory experiment as the first step to find counter measures to reduce the influence on residents of the dispersion of indoor odors from food. As a representative Korean food for its strong smell, Cheonggukjang was used as the source. The threshold of the source was measured by an olfactory experiment using the triangle odor bag method and the flux rate of the source was calculated. Subsequently a steady-state CFD simulation for a unit model of a Korean high-rise residential building was carried out to evaluate the ventilation performance and the odor dispersion was estimated using the flux rate from the olfactory experiment. A new system for removing the indoor odor was considered as a measure for odor dispersion and evaluated using CFD simulation. This method could be applied for identifying and solving common odor problems not just the specific case.