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 CO₂ 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.