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Some cooking events can generate high levels of hazardous PM(2.5). This study assesses the dispersion of cooking-related PM(2.5) throughout a naturally-ventilated apartment in the US, examines the dynamic process of cooking-related emissions, and demonstrates the impact of different indoor PM(2.5) mitigating strategies. We conducted experiments with a standardized pan-frying cooking procedure under seven scenarios, involving opening kitchen windows, using a range hood, and utilizing a portable air cleaner (PAC) in various indoor locations. Real-time PM(2.5) concentrations were measured in the open kitchen, living room, bedroom (door closed), and outdoor environments. Decay-related parameters were estimated, and time-resolved PM(2.5) emission rates for each experiment were determined using a dynamic model. Results show that the 1-min mean PM(2.5) concentrations in the kitchen and living room peaked 1–7 min after cooking at levels of 200–1400 μg/m(3), which were more than 9 times higher than the peak bedroom levels. Mean (standard deviation) k(t) for the kitchen, ranging from 0.58 (0.02) to 6.62 (0.34) h(−1), was generally comparable to that of the living room (relative difference < 20%), but was 1–5 times larger than that of the bedroom. The range of PM(2.5) full-decay time was between 1–10 h for the kitchen and living room, and from 0 to > 6 h for the bedroom. The PM(2.5) emission rates during and 5 min after cooking were 2.3 (3.4) and 5.1 (3.9) mg/min, respectively. Intervention strategies, including opening kitchen windows and using PACs either in the kitchen or living room, can substantially reduce indoor PM(2.5) levels and the related full-decay time. For scenarios involving a PAC, placing it in the kitchen (closer to the source) resulted in better efficacy. |
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