CH-89-09-1 -- Size Distributions and Mass Concentrations of Naturally Generated Cooking Aerosols PDF

Five natural foods--bacon, chicken, ground beef, pork sausage, and potatoesmwere fried in an electric skillet beneath a 30-in hood, and the grease aerosol produced was sampled with a quartz crystal microbalance (QCM) cascade impactor. The QCM data consisted mass concentrations and size distributions in 10 channels ranging from 0.05 to 25 um. Airflows of 70, 100, 200, and 300 cfm (33, 47, 94, and 142 L/s) were employed. Copper and plastic sampling tubes were used, comparing lengths of 24, 48, and 96 in (0.61, 1.22, and 2.44 m).

Although little difference was found between copper and plastic sampling lines, the concentration sensed at the QCM was inversely proportional to the tubing length. Bacon and high-fat ground beef yielded bimodal size distributions, with modes at O. 1 and 0.8 to 1.6 um. Low-fat beef, pork sausage, and potatoes had modes at 0.1 and 0.4 to 0.8/um. Chicken produced trimodal distributions, with modes at 0.05, 0.8 to 1.6, and 25 um.