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/m³, 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 and 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.

一些烹饪活动会产生高浓度的有害 PM _2.5。本研究评估了美国自然通风公寓中与烹饪相关的 PM _{2.5的扩散情况，研究了与烹饪相关的排放的动态过程，并展示了不同室内 PM 2.5}缓解策略的影响。我们在七种场景下对标准化煎锅烹饪程序进行了实验，包括打开厨房窗户、使用抽油烟机以及在不同的室内位置使用便携式空气净化器 (PAC)。在开放式厨房、客厅、卧室（门关闭）和室外环境中测量实时 PM _2.5浓度。估算了与衰变相关的参数，并使用动态模型确定了每个实验的时间分辨 PM _{2.5排放率。}结果显示，厨房和客厅的 1 分钟平均 PM _{2.5浓度在烹饪后 1-7 分钟达到峰值，达到 200-1400 μg/m} ³的水平，比卧室峰值浓度高出 9 倍多。厨房的平均值（标准差）k _t^{范围为 0.58 (0.02) 至 6.62 (0.34) h −1}，通常与客厅相当（相对差异 < 20%），但大 1-5 倍比卧室的。_{厨房和客厅的 PM 2.5}全衰减时间范围为 1 至 10 小时，卧室的 PM 2.5 全衰时间范围为 0 至 >6 小时。烹饪期间和烹饪后 5 分钟的PM _2.5排放率分别为 2.3 (3.4) 和 5.1 (3.9) 毫克/分钟。干预策略，包括打开厨房窗户以及在厨房或客厅使用 PAC，可以大幅降低室内 PM _2.5水平和相关的完全衰减时间。对于涉及 PAC 的场景，将其放置在厨房（靠近源头）会带来更好的效果。