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Indoor and Built Environment
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Sub-micrometer Particles: Their Level and How They Spread After Pan Frying of Beefsteak

Ann Kristin Sjaastad

Department of Occupational Medicine, St. Olav's University Hospital Trondheim, Norway, ann.kristin.sjaastad{at}ntnu.no

Kristin Svendsen

Department of Industrial Economics and Technology Management, Norwegian University of Science and Technology, Trondheim, Norway

Rikke Bramming Jørgensen

Department of Industrial Economics and Technology Management, Norwegian University of Science and Technology, Trondheim, Norway

Cooking fumes are among the most important sources of indoor fine and ultrafine particles. Exposure to ultrafine particles may cause pulmonary inflammation and enhance allergic reactions, especially in susceptible individuals. Limiting particular exposure caused by cooking may be important for these individuals. In this study, the number concentration of sub-micrometer particles and their spread during and after the frying of beefsteak were measured in a kitchen and the neighboring room. The kitchen was equipped with a modern extraction hood. The level of particles increased rapidly in the kitchen when frying was started regardless of the use of the hood. The sub-micrometer particles spread rapidly to the neighboring room. In both rooms, the main size fraction of the particles was below 0.5 µm. Continuing the extraction for 30 min after the end of frying gave a significantly reduced number of particles in all size fractions in the neighboring room.

Key Words: Cooking fumes • Ultrafine particles • Number concentration • Kitchen hood • Fine particles

Indoor and Built Environment, Vol. 17, No. 3, 230-236 (2008)
DOI: 10.1177/1420326X08091186
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