Natural Ventilation Reduces Cooking-Related PM_2.5 Peaks Indoors.

ABSTRACT: Indoor cooking generates intense, short-duration fine particulate matter (PM_2.5) peaks with acute health risks. To quantify the efficacy of natural ventilation configurations, we conducted approximately two months of continuous monitoring in a modern UK one-bedroom apartment, comparing three ventilation scenarios during cooking: fully opened (all windows and internal doors open), door-opened only (internal doors open but windows closed), and fully closed (all windows and internal doors closed). Air quality sensors were calibrated against a reference instrument (Fidas 200E) both before and after the field deployment. During the study period, outdoor PM_2.5 mass concentrations ranged from 0.4 to 31.0 μg m^-3, averaging 6.3 μg m^-3. Indoor concentratio

SUBMITTER: Su Y 

PROVIDER: S-EPMC12910602 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature