Particle number size distributions generated by different Korean pork cooking methods

While cooking in the kitchen, various gaseous and particulate pollutants are generated. These pollutants directly and indirectly affect the health of occupants in indoor spaces. This study was conducted to determine the size distribution of 60–560 nm particles released during 1 h of cooking (roasting, frying, and boiling). Roasting produced the highest number concentration of particles, followed by frying and boiling. Particles of 100–180 nm accounted for the largest proportion, and those of 320 nm or larger accounted for the lowest proportion. Frying resulted in the highest number concentration below 100 nm, while boiling showed no significant difference from fuel combustion only. During roasting, the number concentration of particles below 180 nm rapidly increased for the first 10 min, and that of particles of 180 nm or larger increased after 40 min. The number concentration of particles gradually increased over time in the cases of frying and boiling. On the contrary, there were almost no changes in the number concentration in the case of fuel combustion only. The behavior of particles generated in the kitchen was simulated through the computational fluid dynamics assuming the passive transport of particles. Most particles were discharged through the hood system, but a portion of particles spread to the living room along the wall and ceiling.