Recent research indicates that the fumes generated in the kitchen, if not properly exhausted and treated, are rather detrimental to human health. While exhaust systems are common practice in residential kitchen, they are usually ill-equipped to treat noxious fumes, but rater focus on drawing air and trapping oil mist. Many kitchens, in particular in small urban spaces, use recirculation exhaust, which simple traps oil mist, but end up recirculating odor causing volatiles and any noxious chemicals (e.g., overheated oil, small food spills on hot surfaces, etc.). A derivation of a hood system with built-in treatment may be the development of convection ovens and microwave ovens with built-in odor control systems. These items are usually outside of the range of kitchen exhaust, but also are key sources of odors and indoor pollution.
The technology developed in Phase 2 will find near term applications in ground-based analog missions, where many of the subsystems will be tested. Portions of the technology (such as individual cookware items, or environmental control system) may be incorporated in flight demonstration missions.