Preparing jeon for Chuseok [Yonhap]
Preparing jeon for Chuseok [Yonhap]

Fine dust spikes when grilling and frying

Turn on the hood and ventilate first — air purifiers play a supporting role

Experts recommend ventilating for about 30 minutes after cooking ends

Preparing Chuseok dishes — frying jeon and grilling meat — is a common source of indoor air pollution. The smell spreads to the living room, and air purifiers that normally show green suddenly flash red. Experts say air purifiers should be running, but only alongside proper ventilation.

According to the Ministry of Environment and the National Institute of Environmental Research, tests in a sealed experimental home found that grilling mackerel drove fine dust (PM2.5) concentrations as high as 2,290 micrograms per cubic meter. Grilling samgyeopsal reached 1,360 micrograms per cubic meter, and frying eggs hit 1,130 micrograms per cubic meter. Fried rice came in at 183 micrograms per cubic meter. Cooking methods involving grilling or frying with oil generated the most fine particles.

Volatile organic compounds can also be released during cooking. For that reason, experts say using a range hood — which captures pollutants close to the source and expels them outside — and ventilating the space should take priority over running an air purifier.

A research team at Soonchunhyang University measured fine dust levels after grilling meat in ordinary houses and apartments. With windows closed and no ventilation, concentrations averaged as high as 4,500 micrograms per cubic meter. When the range hood above the gas stove was turned on, however, levels dropped to around 500 micrograms per cubic meter.

An air purifier's role is to filter out fine dust that remains indoors after ventilation. A standard unit draws in indoor air, passes it through a HEPA filter and other media to trap fine particles, then recirculates the cleaned air back into the room.

Coway air purifiers use a dust-collection filter to capture fine particles and a deodorizing filter to handle odors. Kyowon Wells products similarly combine a HEPA filter and a deodorizing filter to reduce indoor fine dust and smells.

Winix states in its air purifier manuals that fine dust and gases can be produced during cooking, and that users should run the ventilation duct and open windows. The air purifier is meant to be used afterward to reduce any fine dust that lingers once ventilation is complete.

Air Korea also recommends opening windows and using a range hood or ventilation fan while cooking, and advises continuing to ventilate for about 30 minutes after cooking is finished.

Filter maintenance matters too. During holidays, when large amounts of food are prepared, more fine particles and oily residue than usual can become airborne. Cleaning dust from the air purifier's pre-filter and checking the condition of any replaceable filters is advisable.


hong@heraldcorp.com