SEJONG, Dec.24 (Korea Bizwire) – Ventilating for more than 30 minutes after cooking is recommended to reduce air pollution indoors.
The National Institute of Environmental Research announced that it will be distributing pamphlets that discuss ways to reduce pollutants that are released during cooking.
The information will also be published on the homepage of the living environment information center (iaqinfo.nier.go.kr).
According to the pamphlet, cooking such as baking fish that causes smoke creates two to 70 times more ultrafine particles and total volatile organic compounds (VOC) compared to the average density.
Cooking involving oil, such as frying meat, produced 1,460㎍ of VOC per cubic meter, which is double the average density.
Fewer pollutants were produced when food was boiled.
Cooking without exhaust hoods for ranges or stoves caused 10 times more pollution than cooking with the exhaust hood on.
The Ministry of Environment plans to publish a guide book to help reduce the production of pollutants when cooking, by studying cooking methods, ingredients, ventilation options and characteristics of pollutants.
Lee Woo-seok, the head of the National Institute of Environmental Research, explains that pollutants produced during cooking remain in the room. “To maintain a pleasant environment, it is important to ventilate rooms for more than 30 minutes after cooking.”
By Lina Jang (firstname.lastname@example.org)