VENTILATION IN KITCHEN - AEROSOL CONCENTRATION AND KEY COMPONENTS IN THE VAPOUR

摘要

When frying, grilling and deep-frying in kitchens, vapours and aerosols are released into the surrounding air. The aerosol is air- born and can contain an array of noxious substances. The purpose of the work was to develop a simple method for calculating the loading resulting from kitchen vapours. Of the low-molecular aldehydes, the acrolein in the air contributed most to the load in the kitchen due to its pungent odor and toxic properties. In kitchens, aerosols and aldehydes (low molecular aldehydes) up to trans-2-hexenal and unsaturated fatty aldehydes (decenal, decadienal, undecenal) form the main components of the extraneous substances in the air. The aerosols consist in part of ultra fine particles and are deposited in the lungs. Up to 90% of these consist of triglycerides and fatty acids. Other components include furans and polymer or oxidised triglycerides. The concentration of aldehydes and aerosols changes in the same ratio.