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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
