Abstract: The Eulerian-Lagrangian method was used to simulate the cooking oil fume diffusion and range hood capture process in the semi-enclosed kitchen room. Considering the effects of pressure pulsation and asymmetric distribution at the inlet of range hood caused by the periodic rotation of the impeller, the transition model is used to simulate. Considering the influence of heat radiation of the pot and burning waste gas to the movement of the cooking oil fume, some microscopic forces, such as thermophoretic force, Brownian force and Saffman lift, were used to describe the thermal movement of Mico-nanometer cooking oil fume particles. Firstly, the cooking oil fume state of simulation and experiment at different times is compared to verify the validity of the simulation method, and the phenomenon of cooking oil fume escape may occur is simulated and analyzed. Subsequently, analyzed the velocity and temperature distribution of cooking oil fume at different height locations in the cooking zone, and discussed the magnitude of various forces on cooking oil fume particles in the range of 0.0001 μm~10 μm at two typical locations, where near the pan and at the range hood inlet, revealing the reasons that drive the movement of cooking oil particles in different forms and with different sizes. Finally, explained the various cooking oil fume statuses presented earlier from the view of drag force distribution, proving that drag force is the primary factor influencing the motion of inhaled cooking fume particles. Provides theoretical insights into the mechanisms of cooking oil fume diffusion and the improvement of exhaust range hood capture efficiency.

Key words: Eulerian-Lagrangian method, Oil fume particles, Velocity, Temperature, Force