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Considering that air conditioning is widely applied for improving human standard of living, this present investigation is focused on the optimization of indoor air quality characteristics of air-conditioned cars using the Gray relational analysis (GRA) and the response surface methodology (RSM). The air-conditioned space is selected and the experiments are planned as per experimental design to study the effects of human load, fresh air supply, and air velocity on human comfort conditions. Mathematical models are developed to predict the comfort conditions, namely temperature, CO level, and relative humidity over a specified range of input conditions. The optimum values of comfort conditions for varying input conditions are found by assigning weightages to individual responses using GRA and RSM. [ABSTRACT FROM AUTHOR]

The present investigation was focused on the analysis of indoor air quality characteristics of an air conditioned car using statistical approach. The conditioned space was selected and the experiments were planned as per design of experiments to study the effect of human load, fresh air supply and air velocity on the human comfort conditions. The nonlinear regression models were developed to predict the comfort conditions namely temperature, CO2 level and relative humidity over a specified range of input conditions in this investigation. [ABSTRACT FROM AUTHOR]

Studies of the indoor air quality of restaurants have rarely focused on ventilation system performance in relation to air pollutants and climatic factors. This study was conducted in eight restaurants to examine this issue by determining the ventilation flow rates and the levels of carbon dioxide (CO[sub 2]), ambient temperature, and relative humidity during at least one complete shift of serving a meal. The mean values of number of dining patrons, ventilation flow rates, and the levels of CO[sub 2], ambient temperature, and relative humidity were not significantly different in the nonsmoking dining rooms and the smoking dining rooms. The mean ventilation flow rates in individual restaurants ranged from 42-113 cubic feet per minute per person (cfm/person), overall exceeding the recommended lower limit of 30 cfm/person. The mean levels of CO[sub 2] in two restaurants (646 and 819 ppm) were below, and in the other six restaurants (ranging 1012-1820 ppm) were above the recommended upper limit of 1000 ppm. The levels of CO[sub 2] in each restaurant significantly correlated with the number of dining patrons and in four restaurants accumulated gradually over time. In the nonsmoking dining rooms, the levels of CO[sub 2] increased significantly as the ventilation flow rates decreased. The mean ambient temperature in restaurants (ranging from 22°C-24°C) were within the recommended range of 20°C-26°C. The mean relative humidity in six restaurants (ranging from 46%-59%) were within the recommended upper limit of 60 percent, and in two restaurants (62% and 71%) were slightly higher than this recommended limit. It was concluded that although the mean ventilation flow rates in all restaurants exceeded the recommended value, the design of the ventilation system or the distribution of air flow rate in some sections of restaurants were not appropriate to keep the levels of CO[sub 2] and relative humidity at some measurement locations below the recommended limits. [ABSTRACT FROM AUTHOR]