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Sustainability 2018, 10(3), 843; https://doi.org/10.3390/su10030843

Measurement of Particulate Matter (PM2.5) and Health Risk Assessment of Cooking-Generated Particles in the Kitchen and Living Rooms of Apartment Houses

Department of Architectural Engineering, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 03722, Korea
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Received: 19 January 2018 / Revised: 12 March 2018 / Accepted: 14 March 2018 / Published: 16 March 2018
(This article belongs to the Collection Sustainable Built Environment)
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Abstract

The purpose of this study was to measure the concentration of cooking-generated particles and to assess the health risk of the occupants. Numerous particulates are released from the kitchen when people are cooking, and diffused to other spaces in house, which would adverse the health of occupants. Sufficient ventilation is needed to decrease the PM2.5 concentration. To analyze the PM2.5 concentration, field measurements were performed on a cooking condition. A case study was performed based on the ventilation type including natural and mechanical ventilation. Three cases were designed: single-sided natural ventilation, cross-ventilation, and mechanical ventilation. The PM2.5 concentration was measured for 30 min, with a cooking time of 16 min. According to the analysis, the PM2.5 concentration increased 3.8 times more than the 24 h standard (50 µg/m3). The PM2.5 concentration in the living room was slightly greater than that in the kitchen. The particulate matter also rapidly diffused to other spaces. Moreover, the health risk increased by up to 30.8% more than in the base scenario. Therefore, additional ventilation strategies are needed to alleviate the diffusion of cooking particles. View Full-Text
Keywords: indoor air quality; cooking; particulate matter; risk assessment indoor air quality; cooking; particulate matter; risk assessment
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Kim, H.; Kang, K.; Kim, T. Measurement of Particulate Matter (PM2.5) and Health Risk Assessment of Cooking-Generated Particles in the Kitchen and Living Rooms of Apartment Houses. Sustainability 2018, 10, 843.

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