COMPARATIVE STUDY OF THERMAL COMFORT AND INDOOR AIR QUALITY DURING PEAK AND OFF PEAK PERIOD IN NATURALLY VENTILATED AND AIR CONDITIONED FOOD COURT

Abstract

The warm and humid climate in Singapore motivates people to stay indoors as most of the buildings and offices including foodcourts and canteens are equipped with air conditioning. However, not everyone enjoys dining in airconditioned foodcourts due to various reasons like odour, lack of airflow and natural ventilation. Therefore, this study seeks to conduct an a comparative study of thermal comfort and indoor air quality during peak and off peak period in naturally ventilated foodcourt as well as air conditioned foodcourt. This research comprises of objective measurement and subjective assessment so as to ensure a comprehensive evaluation of the indoor air quality. The local standard to evaluate the indoor air quality is set out in the Singapore Standard SS554:2009 Code of Practice for Indoor Air Quality for Air-Conditioned Buildings. Objective measurement results showed that during peak and off-peak period, the air-conditioned foodcourt the operative temperature and relative humidity did not meet the requirements set out in SS554:2009. The other parameters like air velocity, carbon dioxide, carbon monoxide, respirable particulate matter 2.5 and 10, total volatile organic compounds and formaldehyde met the requirement stated in SS554:2009. Despite some of the parameters that did not meet the standard in the objective measurement, subjective assessment results showed that all of the respondents were satisfied with the indoor air quality in the air-conditioned foodcourt. Lastly, recommendations to improve the air quality in the foodcourts were made. For example, installation of additional ceiling fans in the naturally ventilated foocourt and increasing the temperature in the air-conditioned foodcourt since the objective measurement showed that the temperature was below the recommended level.