{
  "abstract": "Charcoal-grill restaurants can contribute to localized air pollution through emissions of particulate matter, including PM₂.₅ and PM₁₀, particularly in small kitchens with limited ventilation. This study developed and experimentally evaluated an intelligent smoke management system integrating a dual-stage electrostatic precipitator (ESP), PID-controlled multi-pass air recirculation, and a compact smoke-capture hood for small charcoal-grill restaurants. The prototype was tested in an enclosed kitchen with a volume of 25 m ³ under Single-pass and Recirculation operating modes at airflow velocities of 2 and 3 m/s using six paired experimental runs (n = 6). System performance was evaluated based on PM₂.₅ and PM₁₀ removal efficiency, particulate removal rate, Equivalent Clean Air Delivery Rate (CADRₑq), and electrical energy consumption. The results showed that the Recirculation mode at an airflow velocity of 3 m/s achieved the highest particulate-removal efficiencies, reaching 95.15% for PM₂.₅ and 95.50% for PM₁₀. These values were significantly higher than those obtained under the corresponding Single-pass condition (p < 0.001). Under this operating condition, the measured average system-level electrical power was 68.2 W, corresponding to an energy consumption of 11.4 Wh per 10-min experimental cycle. The equivalent Clean Air Delivery Rate (CADRₑq), estimated from the experimentally derived airflow and measured particulate-removal efficiency, was approximately 813.1 m ³ /h for PM₂.₅ and 816.1 m ³ /h for PM₁₀. These findings demonstrate that integrating a dual-stage ESP with PID-controlled multi-pass air recirculation improved particulate-removal performance under the specific experimental conditions investigated. However, because the system was evaluated at a single test site using six matched experimental runs, further validation across different kitchen environments and cooking loads, together with direct ozone and VOC measurements and long-term operational assessment, is required before broader commercial applicability can be established.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 3,
  "authors": [
    {
      "name": "Sutipong Chumkhuntod"
    },
    {
      "name": "Anantakul Intarapadung"
    },
    {
      "name": "Karin Kandananond"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/d7k7ybd0bymh6.bib",
  "cited_by": 0,
  "doi": "10.1038/s41598-026-75793-6",
  "fulltext_url": null,
  "id": "d7k7ybd0bymh6",
  "issns": [
    "2045-2322"
  ],
  "landing_url": "https://www.nature.com/articles/s41598-026-75793-6",
  "language": null,
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "2208|Aerosol Filtration and Electrostatic Precipitation"
    ]
  ],
  "openalex": "W7223058006",
  "pdf_url": "https://www.nature.com/articles/s41598-026-75793-6_reference.pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-21",
  "publisher": "Springer Science and Business Media LLC",
  "ris": "https://research.draconitic.com/paper/d7k7ybd0bymh6.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:31Z",
      "native_id": "10.1038/s41598-026-75793-6",
      "source": "crossref",
      "url": "https://www.nature.com/articles/s41598-026-75793-6"
    }
  ],
  "subjects": [],
  "title": "Integrated intelligent smoke management system: integrating electrostatic precipitation with PID-controlled air recirculation for charcoal-grill restaurant kitchens",
  "title_text": "Integrated intelligent smoke management system: integrating electrostatic precipitation with PID-controlled air recirculation for charcoal-grill restaurant kitchens",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:31Z",
  "url": "https://research.draconitic.com/paper/d7k7ybd0bymh6",
  "venue": "Scientific Reports",
  "versions": []
}