Ventilation in kitchen - aerosol concentration and key components in the vapour

Andrejs B, Fauss J, Weigl M, Rietschel P
aerosol, kitchen
Year:
2002
Bibliographic info:
Proceedings of Indoor Air 2002 (9th International Conference on Indoor Air Quality and Climate) - June 30 - July 5, 2002 - Monterey, California - vol 3, pp 292-297, 5 figs, 6 refs

Samples near a frying pan, grill plate or deep fryer were taken in 10 kitchens in order to determine the composition of aerosol and vapours in the surrouding air. The main components are aerosols and low molecular aldehydes. Up to 90% of the aerosols consist of triglycerides and fatty acids. An aerosol concentration of 1.5 to 2 mg/m3 can be used as a guideline value to design the ventilation system.

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