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Pekka Saarinen - One of the best experts on this subject based on the ideXlab platform.
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Thermal Plumes of kitchen appliances cooking mode
Energy and Buildings, 2006Co-Authors: Risto Kosonen, Hannu Koskela, Pekka SaarinenAbstract:The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy consumption and the life-cycle costs of the system. In the most accurate design method, the design of a kitchen ventilation system is based on the airflow rate of the Thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored. In this paper, the actual measured plume characteristics of typical kitchen appliances are presented during cooking mode. The conducted measurements show that the generic plume equation gives a suitable platform for practical applications during the cooking mode as well. The critical factors affecting the accuracy are the estimation of the actual convection load and the proper adjustment of the virtual origin.
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Thermal Plumes of kitchen appliances idle mode
Energy and Buildings, 2006Co-Authors: Risto Kosonen, Hannu Koskela, Pekka SaarinenAbstract:Abstract In the kitchen environment, pollutant fumes of the cooking process are released into the ambient air by the convection Plumes. The practical problem is to compute the requested extract air flow rate to maintain good indoor air quality in an energy efficient manner. In the most accurate design method, the design of a kitchen ventilation system is based on the flow rate of the Thermal plume. In this method, the amount of heat carried in a convective plume over a cooking appliance at a certain height is calculated. The heat load is then assumed to be a point heat source and the velocity and temperature profiles are approximated to be Gaussian distributed. In commercial kitchens, the location of the extraction point is at a height of 0.9–1.4 m above the heat source where the convection flow is not yet fully developed. This paper demonstrates that the generic plume equation, derived in the region of complete flow similarity, is not accurate in this intermediate zone. However, it gives a reasonable accuracy for practical applications when an individually adjusted empirical factor of the virtual origin is applied. The power intensity of the heat gain has a much more significant effect on the plume characteristic than the previous studies indicate. The Plumes are narrower and the spreading angle is smaller with higher heat gains.
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Thermal Plumes of kitchen appliances: Cooking mode
Energy and Buildings, 2006Co-Authors: Risto Kosonen, Hannu Koskela, Pekka SaarinenAbstract:The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy consumption and the life-cycle costs of the system. In the most accurate design method, the design of a kitchen ventilation system is based on the airflow rate of the Thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored. In this paper, the actual measured plume characteristics of typical kitchen appliances are presented during cooking mode. The conducted measurements show that the generic plume equation gives a suitable platform for practical applications during the cooking mode as well. The critical factors affecting the accuracy are the estimation of the actual convection load and the proper adjustment of the virtual origin. © 2006 Elsevier B.V. All rights reserved.
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an experimental study of Thermal Plumes of kitchen appliances
2005Co-Authors: Risto Kosonen, Pekka Saarinen, Hannu Koskela, Halton OyAbstract:In the kitchen environment, pollutant fumes of the cooking process are released into the ambient air in the convection Plumes. The practical problem is to compute the requested extract air flow rate to maintain good indoor air quality in an energy efficient manner. In the most accurate design method, the design of a kitchen ventilation system is based on the flow rate in the Thermal plume. The heat load is assumed to be a point heat source and the velocity and temperature profiles are approximated to be Gaussian distributed. In commercial kitchens, the location of the extraction point is at a height of 0.9 – 1.4 m above the heat source where the convection flow is not yet fully developed. This paper demonstrates that the generic plume equation, derived in the region of complete flow similarity, is not accurate in this intermediate zone. Anyhow, it gives reasonable accuracy for practical applications when individually adjusted empirical factor of the virtual origin is applied.
Risto Kosonen - One of the best experts on this subject based on the ideXlab platform.
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flow characteristics in occupied zone an experimental study with symmetrically located Thermal Plumes and low momentum diffuse ceiling air distribution
Building and Environment, 2018Co-Authors: Sami Lestinen, Risto Kosonen, Hannu Koskela, Simo Kilpelainen, Juha Jokisalo, Arsen Krikor MelikovAbstract:Abstract Airflow interaction between Thermal Plumes and vertical air distribution may cause significant effects on airflow characteristics such as velocity and temperature fields, turbulence intensity and fluctuation frequency. The flow interaction creates a random flow motion, vortical structures and turbulent mixing that can further yield a draught discomfort in an occupied zone. The main objective was to investigate large-scale airflow patterns and fluctuations as a result of interaction of buoyancy flows and diffuse ceiling flow. Experiments were performed in a test room of 5.5 m (length) x 3.8 m (width) x 3.2 m (height) with symmetrical set-up of cylindrical heat sources that gave a Thermal load of 40–80 W/floor-m2. The ventilation air was supplied through a diffuse ceiling with 0.5% degree of perforation. The observations indicate that the mean air speed and the airflow fluctuation increase with Thermal load. Furthermore, the results show that a range of length scales increases with Thermal load and with mean air speed. The results indicate that it can be difficult to fulfill the standard air velocity criteria for highly occupied spaces, where the maximum allowable mean air velocity is relatively low, i.e. 0.15–0.20 m/s. This is because the buoyancy flows from heat sources accelerate locally the flow field.
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Thermal Plumes of kitchen appliances cooking mode
Energy and Buildings, 2006Co-Authors: Risto Kosonen, Hannu Koskela, Pekka SaarinenAbstract:The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy consumption and the life-cycle costs of the system. In the most accurate design method, the design of a kitchen ventilation system is based on the airflow rate of the Thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored. In this paper, the actual measured plume characteristics of typical kitchen appliances are presented during cooking mode. The conducted measurements show that the generic plume equation gives a suitable platform for practical applications during the cooking mode as well. The critical factors affecting the accuracy are the estimation of the actual convection load and the proper adjustment of the virtual origin.
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Thermal Plumes of kitchen appliances idle mode
Energy and Buildings, 2006Co-Authors: Risto Kosonen, Hannu Koskela, Pekka SaarinenAbstract:Abstract In the kitchen environment, pollutant fumes of the cooking process are released into the ambient air by the convection Plumes. The practical problem is to compute the requested extract air flow rate to maintain good indoor air quality in an energy efficient manner. In the most accurate design method, the design of a kitchen ventilation system is based on the flow rate of the Thermal plume. In this method, the amount of heat carried in a convective plume over a cooking appliance at a certain height is calculated. The heat load is then assumed to be a point heat source and the velocity and temperature profiles are approximated to be Gaussian distributed. In commercial kitchens, the location of the extraction point is at a height of 0.9–1.4 m above the heat source where the convection flow is not yet fully developed. This paper demonstrates that the generic plume equation, derived in the region of complete flow similarity, is not accurate in this intermediate zone. However, it gives a reasonable accuracy for practical applications when an individually adjusted empirical factor of the virtual origin is applied. The power intensity of the heat gain has a much more significant effect on the plume characteristic than the previous studies indicate. The Plumes are narrower and the spreading angle is smaller with higher heat gains.
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Thermal Plumes of kitchen appliances: Cooking mode
Energy and Buildings, 2006Co-Authors: Risto Kosonen, Hannu Koskela, Pekka SaarinenAbstract:The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy consumption and the life-cycle costs of the system. In the most accurate design method, the design of a kitchen ventilation system is based on the airflow rate of the Thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored. In this paper, the actual measured plume characteristics of typical kitchen appliances are presented during cooking mode. The conducted measurements show that the generic plume equation gives a suitable platform for practical applications during the cooking mode as well. The critical factors affecting the accuracy are the estimation of the actual convection load and the proper adjustment of the virtual origin. © 2006 Elsevier B.V. All rights reserved.
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an experimental study of Thermal Plumes of kitchen appliances
2005Co-Authors: Risto Kosonen, Pekka Saarinen, Hannu Koskela, Halton OyAbstract:In the kitchen environment, pollutant fumes of the cooking process are released into the ambient air in the convection Plumes. The practical problem is to compute the requested extract air flow rate to maintain good indoor air quality in an energy efficient manner. In the most accurate design method, the design of a kitchen ventilation system is based on the flow rate in the Thermal plume. The heat load is assumed to be a point heat source and the velocity and temperature profiles are approximated to be Gaussian distributed. In commercial kitchens, the location of the extraction point is at a height of 0.9 – 1.4 m above the heat source where the convection flow is not yet fully developed. This paper demonstrates that the generic plume equation, derived in the region of complete flow similarity, is not accurate in this intermediate zone. Anyhow, it gives reasonable accuracy for practical applications when individually adjusted empirical factor of the virtual origin is applied.
Claus Wagner - One of the best experts on this subject based on the ideXlab platform.
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measurements of the dynamics of Thermal Plumes in turbulent mixed convection based on combined pit and piv
Experiments in Fluids, 2015Co-Authors: Daniel Schmeling, Johannes Bosbach, Claus WagnerAbstract:The dynamics of Thermal Plumes and their abundance is investigated in mixed convection in a cuboidal sample with respect to the characteristic numbers. The parameter range spans \(Ra=1.0{-}3.2\times 10^8\), \(Re=0.5{-}1.7\times 10^4\) and \(Ar=1.1{-}7.6\). Combined particle image thermography and particle image velocimetry is conducted in a horizontal layer close above the bottom Thermal boundary layer. This combination of measurement techniques, using thermochromic liquid crystals as tracer particles, which is novel for air flows, allows for simultaneous measurement of temperature and velocity fields. Details of the measurement technique are published in Schmeling et al. (Meas Sci Technol 25:035302, 2014). The fingerprints of sheet-like Plumes and those of the stems of mushroom-like Plumes are visible in the instantaneous temperature fields. A study of temperature PDFs reveals that the distributions can be well described by a sum of two Gaussian distributions. Analysing the ratio of the probabilities \(P_2/P_1\) reveals a sudden change at a critical Rac ≈ 2.3 × 108. Here, \(P_1\) denotes the abundance of fluid temperatures imprinted by the bulk flow, while \(P_2\) represses the abundance of temperatures ascribed to warm Thermal Plumes. Accordingly, \(P_2/P_1\) is a measure for the plume fraction in the measurement plane. The change occurs in the \(Ar\) regime \(2.7\,\lesssim\, Ar\,\lesssim\, 3.3\), in which the interaction of buoyancy-induced large-scale circulations with the wall jet of the incoming air results in an instability reported already by Schmeling et al. (Exp Fluids 54:1517, 2013). A combined evaluation of the temperature and velocity fields reveals a change in the horizontal heat fluxes at \(Ar\approx 2.7{-}3\). Furthermore, the total amount of heat transported in x direction within the measurement layer increases with \(Ra\) in bulk-dominated regions, while it stays almost constant for plume-dominated ones.
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analysis of the Thermal Plumes in turbulent rayleigh benard convection based on well resolved numerical simulations
Journal of Fluid Mechanics, 2009Co-Authors: Matthias Kaczorowski, Claus WagnerAbstract:For the study presented DNS and high-resolved LES of turbulent Rayleigh-Benard convection were conducted with fluid of Pr=0.7 in a long rectangular cell of aspect ratio unity in the cross-section and periodic boundaries in a horizontal longitudinal direction. The analysis of the Thermal and kinetic energy spectra suggests that temperature and velocity fields are correlated within the Thermal boundary layers and tend to be uncorrelated in the core region of the flow. A tendency of decorrelation of the temperature and velocity field is also observed for increasing Ra when the flow has become fully turbulent, which is thought to characterise this regime. This argument is also supported by the analysis of the correlation of the turbulent fluctuations |u|' and θ'. The plume and mixing layer dominated region is found to be separated from the Thermal dissipation rates of the bulk and conductive sublayer by the inflection points of the PDF. In order to analyse the contributions of bulk, boundary layers and Plumes to the mean heat transfer, the Thermal dissipation rate PDFs of four different Ra are integrated over these three regions. Hence it is shown that the core region is dominated by the turbulent fluctuations of the Thermal dissipation rate throughout the range of simulated Ra, whereas the contributions from the conductive sublayer due to turbulent fluctuations increase rapidly with Ra. The latter contradicts results by He et al. (2007). The results also show that the Plumes and mixing layers are increasingly dominated by the mean gradient contributions. The PDFs of the core region are compared to an analytical scaling law for passive scalar turbulence which is found to be in good agreement with the results of the present study. It is noted that the core region scaling seems to approach the behaviour of a passive scalar as Ra increases, i.e. it changes from pure exponential to a stretched exponential scaling.
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analysis of sheet like Thermal Plumes in turbulent rayleigh benard convection
Journal of Fluid Mechanics, 2008Co-Authors: Olga Shishkina, Claus WagnerAbstract:Sheet-like Thermal Plumes are investigated using time-dependent and three-dimensional flow fields obtained from direct numerical simulations and well-resolved large-eddy simulations of turbulent Rayleigh-Benard convection in water (Prandtl number Pr = 5.4) in a cylindrical container with the aspect ratio Γ = 1 and for the Rayleigh numbers Ra = 2 x 10 9 and 2 x 10 10 . To analyse quantitatively the physical properties of the sheet-like Thermal Plumes and the turbulent background and to obtain the temperature threshold which separates these two different flow regions, the temperature dependences of the conditionally averaged local heat flux, Thermal dissipation rate and selected components of the velocity and vorticity fields are studied. It is shown that the sheet-like Plumes are characterized by high values of the local heat flux and relatively large absolute values of the vertical components of the vorticity and velocity fields. The borders of these Plumes are indicated by large values of the Thermal dissipation rate and large absolute values of the horizontal vorticity components. In contrast to the sheet-like Thermal Plumes, the turbulent background is characterized by low values of the Thermal dissipation rate, local heat flux and vertical vorticity component. The highest values of the local heat flux and the highest absolute values of the vertical vorticity component are found in the regions where the sheet-like Plumes strike against each other. Fluid swirling at these places forms the stems of the mushroom-like Thermal Plumes which develop in the bulk of the Rayleigh-Benard cell. Further, formulae to calculate the curvature, thickness and length of the Plumes are introduced. Geometrical properties such as plume area, diameter, curvature, thickness and aspect ratio together with the physical properties of the sheet-like Plumes such as temperature, heat flux, Thermal dissipation rate, velocity and vorticity are investigated.
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Analysis of Thermal dissipation rates in turbulent Rayleigh-B??nard convection
Journal of Fluid Mechanics, 2006Co-Authors: Olga Shishkina, Claus WagnerAbstract:Direct numerical Simulations (DNS) Of turbulent Raylelgh-Benard convection ill a wide cylindrical container (aspect ratio F 10) with a lateral wall have been performed for the first time for the Rayleigh numbers 10(5), 10(6) and 10(7) and Prandtl number Pr=0.7. Evaluating the Thermal dissipation rates from the generated DNS data, the formation and development of the Thermal Plumes and their interaction are highlighted. Two new functions a and T are defined to determine quantitatively the role of the turbulent background. Evaluating these functions from the DNS data, it is shown that the turbulent background pushes the Thermal Plumes back and that its contribution to the volume-averaged Thermal dissipation rate increases with the Rayleigh number. Further, it is proven analytically that the ratio of the area-averaged (over the top or the bottom plates) to the volume-averaged Thermal dissipation rate is greater than or equal to the Nusselt number for all aspect ratios, and Prandtl and Rayleigh numbers.
Hannu Koskela - One of the best experts on this subject based on the ideXlab platform.
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flow characteristics in occupied zone an experimental study with symmetrically located Thermal Plumes and low momentum diffuse ceiling air distribution
Building and Environment, 2018Co-Authors: Sami Lestinen, Risto Kosonen, Hannu Koskela, Simo Kilpelainen, Juha Jokisalo, Arsen Krikor MelikovAbstract:Abstract Airflow interaction between Thermal Plumes and vertical air distribution may cause significant effects on airflow characteristics such as velocity and temperature fields, turbulence intensity and fluctuation frequency. The flow interaction creates a random flow motion, vortical structures and turbulent mixing that can further yield a draught discomfort in an occupied zone. The main objective was to investigate large-scale airflow patterns and fluctuations as a result of interaction of buoyancy flows and diffuse ceiling flow. Experiments were performed in a test room of 5.5 m (length) x 3.8 m (width) x 3.2 m (height) with symmetrical set-up of cylindrical heat sources that gave a Thermal load of 40–80 W/floor-m2. The ventilation air was supplied through a diffuse ceiling with 0.5% degree of perforation. The observations indicate that the mean air speed and the airflow fluctuation increase with Thermal load. Furthermore, the results show that a range of length scales increases with Thermal load and with mean air speed. The results indicate that it can be difficult to fulfill the standard air velocity criteria for highly occupied spaces, where the maximum allowable mean air velocity is relatively low, i.e. 0.15–0.20 m/s. This is because the buoyancy flows from heat sources accelerate locally the flow field.
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Thermal Plumes of kitchen appliances cooking mode
Energy and Buildings, 2006Co-Authors: Risto Kosonen, Hannu Koskela, Pekka SaarinenAbstract:The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy consumption and the life-cycle costs of the system. In the most accurate design method, the design of a kitchen ventilation system is based on the airflow rate of the Thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored. In this paper, the actual measured plume characteristics of typical kitchen appliances are presented during cooking mode. The conducted measurements show that the generic plume equation gives a suitable platform for practical applications during the cooking mode as well. The critical factors affecting the accuracy are the estimation of the actual convection load and the proper adjustment of the virtual origin.
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Thermal Plumes of kitchen appliances idle mode
Energy and Buildings, 2006Co-Authors: Risto Kosonen, Hannu Koskela, Pekka SaarinenAbstract:Abstract In the kitchen environment, pollutant fumes of the cooking process are released into the ambient air by the convection Plumes. The practical problem is to compute the requested extract air flow rate to maintain good indoor air quality in an energy efficient manner. In the most accurate design method, the design of a kitchen ventilation system is based on the flow rate of the Thermal plume. In this method, the amount of heat carried in a convective plume over a cooking appliance at a certain height is calculated. The heat load is then assumed to be a point heat source and the velocity and temperature profiles are approximated to be Gaussian distributed. In commercial kitchens, the location of the extraction point is at a height of 0.9–1.4 m above the heat source where the convection flow is not yet fully developed. This paper demonstrates that the generic plume equation, derived in the region of complete flow similarity, is not accurate in this intermediate zone. However, it gives a reasonable accuracy for practical applications when an individually adjusted empirical factor of the virtual origin is applied. The power intensity of the heat gain has a much more significant effect on the plume characteristic than the previous studies indicate. The Plumes are narrower and the spreading angle is smaller with higher heat gains.
-
Thermal Plumes of kitchen appliances: Cooking mode
Energy and Buildings, 2006Co-Authors: Risto Kosonen, Hannu Koskela, Pekka SaarinenAbstract:The main method in the design practice of kitchen ventilation has been the calculation of the airflow rate, which is sufficient to extract the convective heat and contaminants. Undersized airflow rates could lead into indoor air problems and oversized ventilation system increases unnecessary energy consumption and the life-cycle costs of the system. In the most accurate design method, the design of a kitchen ventilation system is based on the airflow rate of the Thermal plume. When the convection flow is calculated, the influence of the cooking process is ignored. In this paper, the actual measured plume characteristics of typical kitchen appliances are presented during cooking mode. The conducted measurements show that the generic plume equation gives a suitable platform for practical applications during the cooking mode as well. The critical factors affecting the accuracy are the estimation of the actual convection load and the proper adjustment of the virtual origin. © 2006 Elsevier B.V. All rights reserved.
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an experimental study of Thermal Plumes of kitchen appliances
2005Co-Authors: Risto Kosonen, Pekka Saarinen, Hannu Koskela, Halton OyAbstract:In the kitchen environment, pollutant fumes of the cooking process are released into the ambient air in the convection Plumes. The practical problem is to compute the requested extract air flow rate to maintain good indoor air quality in an energy efficient manner. In the most accurate design method, the design of a kitchen ventilation system is based on the flow rate in the Thermal plume. The heat load is assumed to be a point heat source and the velocity and temperature profiles are approximated to be Gaussian distributed. In commercial kitchens, the location of the extraction point is at a height of 0.9 – 1.4 m above the heat source where the convection flow is not yet fully developed. This paper demonstrates that the generic plume equation, derived in the region of complete flow similarity, is not accurate in this intermediate zone. Anyhow, it gives reasonable accuracy for practical applications when individually adjusted empirical factor of the virtual origin is applied.
Jiayu Li - One of the best experts on this subject based on the ideXlab platform.
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experimental study of human Thermal Plumes in a small space via large scale tr piv system
International Journal of Heat and Mass Transfer, 2018Co-Authors: Jiayu Li, Krishna Mohanarangam, William YangAbstract:Abstract In small occupied spaces such as vehicle cabins, in-depth information about human Thermal Plumes can be important for designing ventilation systems, especially in the case of displacement ventilation. In this study, large-scale time-resolved particle image velocimetry measurements were performed to reveal airflow characteristics of Thermal Plumes inside a small space with high temporal and spatial resolutions. The measured time-averaged velocity showed that the development of Thermal Plumes was limited by the small space, with maximum vertical velocity of 0.184 m/s above the head. The standard deviation of velocity and the turbulence intensity (TI) indicated high fluctuation characteristics, with TI of approximately 0.4 in the mainstream area. With these time-resolved data, the integral, Taylor and Kolmogorov scales were calculated, which provided recommended grid sizes and time steps for different numerical simulations. For investigation of instantaneous characteristics and vortex structures, three vortex identification parameters were compared. The vorticity index identified bulky attached and detached vortexes around the head; the Q-criterion revealed that the mainstream area was controlled mainly by deformation structures; and the λ ci criterion, which was the most effective means of identification, avoided the influences of deformation structures and focused only on the rotation structures with directions of rotation. Furthermore, multi-scaled characteristics of Thermal Plumes were revealed by proper orthogonal decomposition, and the period of ascending Plumes was estimated as 5 s.
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chaotic behavior of human Thermal Plumes in an aircraft cabin mockup
International Journal of Heat and Mass Transfer, 2018Co-Authors: Congcong Wang, Jiayu Li, Fei LiAbstract:Abstract The human Thermal plume induced by body heat loss has a significantly impact on human Thermal comfort, contaminant transport and indoor air quality. Few studies focused on the temporal unsteady characteristics of human Thermal plume. In this study, the human Thermal plume generated by a heated manikin was measured in a 7-row cabin mockup by mini particle image velocimetry (mini-PIV) system; and its unsteady and chaotic behavior was determined out of statistical and chaotic method. Probability density distributions of velocity time series of human Thermal Plumes presented Gaussian mixture models with two peaks, which substantiated the oscillating characteristics of human Thermal Plumes. The energy region of the human Thermal plume was concentrated between 0.1 Hz and 10 Hz determined out of the power spectrum analysis, and the power spectrum exponent of the human Thermal plume above the head ranged from 0.9 to 1.2. Evolution of phase space reconstruction of velocity time series from single-spindle to double-spindle revealed the human Thermal plume presents obvious autocorrelation and oscillating behavior qualitatively. In addition, the fractal dimension of human Thermal Plumes overhead ranged from 6 and 12 without integers and Kolmogorov entropies of analyzed points were all larger than zero indicating the human Thermal plume was kind chaotic airflow quantitatively.
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PIV methods for quantifying human Thermal Plumes in a cabin environment without ventilation
Journal of Visualization, 2017Co-Authors: Jiayu Li, Junjie Liu, Congcong Wang, Nan Jiang, Xiaodong CaoAbstract:The role that Thermal Plumes play becomes more crucial, especially in a densely occupied space, such as an aircraft cabin. In this paper, the aim is to isolate this effect and to investigate the air distribution of individual human Thermal Plumes in the cabin. For this purpose, the Thermal plume conditions in the aircraft cabin have been developed without any ventilation. The experimental procedure to quantify the air distribution of Thermal Plumes with both high temporal and spatial resolution was built with two different types of 2D particle image velocimetry (PIV) systems, and the reliability and repeatability of the measured data were verified. With such reliable data, the numerical models can be validated and improved in the future. In addition, certain phenomena were revealed in this research. From the time-averaged velocity fields, the Thermal Plumes were greatly influenced by the particular aircraft cabin geometry and restricted by the relatively small space and the maximum speed presented behind the manikin’s head. Through a time series analysis of instantaneous air distributions, the Thermal Plumes appeared one after another with a period of approximately 5 s, and the multi-scale characteristics of both time and intensity were observed by monitoring the instantaneous velocity of a typical point.Graphical abstract
