Next Article in Journal
Sustainable Strategies for Transportation Development in Emerging Cities in China: A Simulation Approach
Next Article in Special Issue
Optimization of Passive Envelop Energy Efficient Measures for Office Buildings in Different Climate Regions of China Based on Modified Sensitivity Analysis
Previous Article in Journal
Influence of Waste Glass Powder Addition on the Pore Structure and Service Properties of Cement Mortars
Previous Article in Special Issue
Numerical Analysis of the Behavior of an IPM Bridge According to Super-Structure and Sub-Structure Properties
Article Menu
Issue 3 (March) cover image

Export Article

Open AccessArticle
Sustainability 2018, 10(3), 843;

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
Author to whom correspondence should be addressed.
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)
PDF [2395 KB, uploaded 3 May 2018]


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

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

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.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Sustainability EISSN 2071-1050 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top