Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Sign In to gain access to subscriptions and/or personal tools.
Indoor and Built Environment
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Sjaastad, A. K.
Right arrow Articles by Jørgensen, R. B.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

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
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?