A review on aerodynamic sizes and concentration of particulate matter emitted from various cooking styles in different households

Abstract

This review seeks to find whether there is a correlation between the concentration of particulate matter and the cooking method. The study used various cooking techniques as employed in different households. Therefore, it has been noted that PM generated from roasting, grilling, and frying of food shows a high concentration of particulates. Multipath Particle Deposition (MPPD Ver. 3.04) model has been found to offer an alternative, affordable and fast method of understanding the deposition characteristics of particulate matter in the human respiratory tract. Generally, the profiling of particulate matter sizes and their concentrations have shown a strong relationship between the cooking method and particulate matter concentrations. This review, therefore, recommends methods such as boiling and steaming for cooking as opposed to deep-frying, stir-frying, grilling and roasting, which are commonly adopted by fast food hotels/ restaurants worldwide. Also, the use of a well-ventilated kitchen and fast particulate clearing hoods is much encouraged to avoid overexposure to this PM.