Hyungkeun Kim, Hangyeol Park, Kyungmo Kang, Yun Gyu Lee, Taeyeon Kim
Languages: English | Pages: 6 pp
Bibliographic info:
39th AIVC Conference "Smart Ventilation for Buildings", Antibes Juan-Les-Pins, France, 18-19 September 2018

In recent years, PM, which is one of the most important indoor air pollutants, has attracted a great deal of attention. PM is mainly generated by occupant activities. In particular, cooking and smoking are occupant activities that have the greatest effect on the indoor PM concentrations. The objective of this study is to analyse indoior PM concentration and occupant behavior of Korean residential buildings. PM concentration increased rapidly in a short time during the cooking process. In addition, it was confirmed that the cooking-generated PM diffuse rapidly and contributed to increasing the PM concentration in the living room. In the cooking process, the range-hood was operated most of the time, but the PM diffused into the living room. Therefore, there is a need for additional ventilation method to prevent diffusion of  cooking-generated PM.