UFPs Generated During Cooking with an Electric Stove

UFPs Generated During Cooking with an Electric Stove Yijia Zhao Institute for a Sustainable Environment Since airborne particulate matter PM has great adverse effects on human health indoor pollution has increasingly become a significant and popular area of study Previous research suggests that more than 90 of emitted particles during frying are in the ultrafine particle UFP range which can cause much more problems on human health Wallace et al 2004 Recently our study is aimed to reveal ultrafine particles emitted from different kind of cooking oils Aerosol technology which includes Widesize Particle Spectrometer Aethalometer Piezobalance and DustTrak is applied for testing the size distribution of particles the ratio of black carbon and the total mass of particles We have found that as the temperature of cooking oils increase the total mass of particles and the percentage of black carbon increase Thus it is advisable for people to cook below the smoke temperature of oils 2013 Environmental Science and Policy Honors Program Alan Rossner