Prediction of indoor PM 2.5 concentrations and reduction strategies for cooking events through various IAQ management methods in an apartment of South Korea.

Indoor PM 2.5 in apartments must be effectively managed to minimize adverse impacts on human health. Cooking is the one of the main PM 2.5 sources in apartments, and indoor air quality (IAQ) management methods (natural ventilation, mechanical ventilations, range hoods, and air purifiers) are typically used to reduce PM 2.5 generated during cooking. For effective control of indoor PM 2.5 , prediction of PM 2.5 reduction for various IAQ management methods is necessary. This study carefully predicted indoor PM 2.5 concentrations in an apartment when IAQ management methods were applied separately and/or in combination during cooking. The infiltration and exfiltration were verified by comparing the experimental results of CO 2 concentration with those predicted with or without mechanical ventilation. The deposition rate for PM 2.5 generated by cooking was also derived by comparing the experimental PM 2.5 changes with the predicted values for PM 2.5 natural decay. Through this method, effective PM 2.5 control ways during cooking in apartments can be proposed, such as natural ventilation with a range hood for 30 min and then the operation of an air purifier for 30 min. Additionally, if this prediction is combined with energy consumption, it will be possible to propose the most energy-efficient indoor PM 2.5 control methods for various seasons and outdoor conditions.