Monika Maciejewska

This work presents a multisensor device which is intended as an element of IoT for indoor environment (IE) monitoring. It is a portable, small-size, lightweight, energy-efficient direct-reading instrument. The device has an innovative design and construction. It offers real-time measurements of a wide spectrum of physical and chemical quantities (light intensity, temperature, relative humidity, pressure, CO2 concentration, content of volatile organic compounds including formaldehyde, NO2, and particulate matter), data storage (microSD; server as an option), transmission (WiFi; GSM and Ethernet as options), and visualization (smartphone application; PC as an option). Commercial low-cost sensors were utilized, which have been arranged in the individual sensing modules. In the case of gas sensors, dynamic exposure was chosen to ensure a minimum response time. The MQTT protocol was applied for data transmission and communication with other devices, as well as with the user. The multisensor device can collect huge amounts of data about the indoor environment to provide the respective information to the IoT. The device can be configured to control actuators of various auxiliary devices and equipment including external systems used for ventilation, heating, and air conditioning. The prototype is fully operational. The exemplary results of IE monitoring were shown.

High-quality indoor air is essential in open-kitchen restaurants for ensuring a healthy workplace and comfortable conditions for visitors. In this study, indoor air quality interdependence between the kitchen and the dining zones in open-kitchen restaurants was analyzed. The method was based on measurements of selected air parameters using a sensor technique and mutual information (MI) analysis. A long-term approach (based on a several-hour time series) and a short-term approach (based on a several-minute time series) were applied. This study involved four open-kitchen restaurants. The indoor conditions were represented by the temperature, relative humidity, CO2 concentration, and content of the total volatile organic compounds (TVOC) in the air. The MI analyses showed that the long-term co-dependence of the indoor conditions between the kitchen and the dining zones was smaller during business hours (MI = 0.12 ÷ 0.40) compared to night hours (MI = 0.24 ÷ 0.58). The ranking of the long-term MI values for the individual air parameters was MICO2 (0.34) ≅ MIT (0.34) > MIRH (0.28) > MITVOC (0.23). The short-term interdependencies were smaller during night hours (median MI = 0.01 ÷ 0.56) compared to business hours (MI = 0.23 ÷ 0.61). Additionally, the short-term MI was subject to high temporal variability. The ranking of the short-term MI values for the individual air parameters was MICO2 (0.48) > MIT (0.46) > MIRH (0.37) > MITVOC (0.26). Due to the weak and highly variable co-dependence of the air parameters between the kitchen and dining areas, multi-zone monitoring of air parameters with an emphasis on TVOC measurements is recommended to ensure proper indoor conditions in open-kitchen restaurants. The presented approach may be applied to design indoor air quality monitoring and ventilation systems not only in open-kitchen restaurants but also in other interiors with functionally different zones.