In order to explore the indoor air quality during different cooking procedures, a very common kitchen in China is selected for experimental research. An indoor air quality meter is used to measure the temperature, relative humidity, and CO and CO₂ concentrations of the indoor air above the stove when people cook four different dishes under different ventilation patterns in the kitchen. The results indicate that the heat and gas consumed during cooking are closely related to the temperature and concentrations of CO and CO₂. Some cooking procedures such as boiling water are related to the indoor air temperature and relative humidity in the kitchen. In addition, in kitchens without mechanical ventilation, natural ventilation shows a more significant positive effect on controlling temperature, relative humidity, and concentrations of CO and CO₂ during cooking procedures.

Underground granaries offer natural insulation for long-term grain storage, yet spatial heterogeneity in temperature and humidity can drive condensation and degrade grain quality. To address this issue, mechanical ventilation is commonly employed, yet evidence remains limited on whether pretreating the inlet air before ventilation can further reduce the risk of condensation. In order to bridge this gap, a custom-designed small-scale underground granary was employed, in which temperature and relative humidity of the grain pile, surrounding soil, and ambient air were monitored at 28 sampling points. The effectiveness of mechanical ventilation and ventilation pretreatment in reducing condensation was also assessed. Results demonstrated that during static storage, the granary was minimally affected by external conditions. Yet, a high temperature and humidity area developed at the top of the grain pile over the 24-day period of static storage. Under mechanical ventilation, local relative humidity decreased but grain temperature still responded to ambient conditions. In contrast, ventilation pretreatment stabilized inlet air, lowered peak grain temperature by 1 °C, and improved relative humidity reduction from 6% to 12%. This produced a more uniform temperature–humidity profile and markedly reduced condensation risk.

Near-wall heat sources have a crucial part to play in the process of particle deposition. Thus, this study investigates the impact of the near-wall heat source on the distribution patterns of particle deposition on the vertical wall behind the heat source, taking into account the variability in heat source temperatures and distances from the vertical wall. A model based on the Eulerian–Lagrangian method was established for tracking the motion trajectories of 1000 particles with a density of 1400 kg/m³ and a particle size range of 0.01–10.0 μm. The temperature field, airflow field, and particle deposition distribution in six cases were analyzed. It was shown that the heat source temperature significantly affectis the temperature field, airflow field, and particle deposition distribution on the vertical wall behind the heat source. This study demonstrated that as the temperature rises, the quantity of particles deposited in the upper-right region of the vertical wall decreases more noticeably. The quantity of particles deposited onto the vertical wall is inversely related to the distance between the near-wall heat source and the vertical wall. On one hand, the deposition distribution law serves as a foundation for advancing the technology aimed at removing suspended particles via thermal plumes. On the other hand, it provides critical insights for addressing the challenges associated with harmful particle deposition linked to the attachment effects of thermal plumes.