What is it about?
Aerosols and ultrafine particles have been linked to respiratory and cardio-respiratory diseases in literature. When viruses such as Covid-19 are attached to aerosols, they may penetrate to lungs and cause infections. The study explored size distributions of the aerosols emitted from commercial cooking processes. We focused on emissions from stir-frying and pan-frying of meats but similar studies should be carried out for other cooking methods including hot pots and charbroiling that recently cause concerns in Hong Kong.
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Photo by Cater Yang on Unsplash
Why is it important?
We identified the size distributions of the aerosols emitted from stir-frying and pan-frying of meats and presented some theoretical models that described the distributions. In general, the mode diameter of aerosols from stir-/pan-frying ranged between 100 nm and 160 nm and their size distributions followed lognormal distributions.
Perspectives
Knowing the characteristics of aerosols can help us to control or even prevent its formation. At the moment, we suggest people to use low-temperature cooking methods at home and stay away from people. After all, cooking is a rather personal thing.
Professor W.M. To
Macao Polytechnic University
Read the Original
This page is a summary of: Size Distributions of the Aerosols Emitted from Commercial Cooking Processes, Indoor and Built Environment, June 2008, SAGE Publications, DOI: 10.1177/1420326x08092043.
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