Temporal dynamics of indoor air quality: Investigating the impact of cooking activities and ventilation efficiency in shared kitchens

Indoor air quality (IAQ) plays a pivotal role in safeguarding human health and well-being, particularly in shared spaces like hostel kitchens where cooking is frequent. This study investigates the temporal dynamics of IAQ in shared kitchens, focusing on pollutant fluctuations during cooking activities and the role of ventilation efficiency. Using advanced monitoring tools, volatile organic compounds (VOCs), Carbon Dioxide (CO2), and Air Quality Index (AQI) were analyzed over a seven-day period.  Results indicate pronounced peaks in pollutant levels during morning and evening cooking hours, attributed to frying, grilling, and other high-emission activities, compounded by insufficient ventilation. Comprehensive visualizations such as scatter plots, heatmaps, and 3D scatter graphs reveal actionable insights into pollutant behavior over time. Based on these findings, interventions including advanced ventilation systems, cleaner cooking technologies, and real-time air quality monitoring are proposed. These measures aim to mitigate IAQ challenges, ensuring healthier living environments for residents.