Size Distribution of Particles Generated from Grilling Process

Abstract

This study was conducted as a cross‐sectional descriptive research aimined to
study the concentration and distribution of small particles occurring during
grilling food. The particles were obtained while grilling from 4 types of grilled food
including: 1) pork 2) chicken 3) fish and 4 corn. Samples were collected from
smoke control devices, which were installed between the fan and the canopy hood.
Altogether 12 smoke devices were investigated and from each device 3 samples
were taken. The samples were collected by using the Eight Stage Non‐Viable
Andersen Cascade Impactor. The concentration of particles with sizes less than 10
micron (PM10) were higher when grilling pork, chicken or fish than grilling corn.
Coverage PM10 concentration of grilling porkshops of number 1 and 2 were 205.6±15
μg/m3 and 206.1±20 μg/m3 when grilling chicken. Grilling shops number 1 and 2
were210.7±13 μg/m3 and 175.3±14 μg/m3 coverage PM10 concentration. When grilling
fish shops number 1 and 2 coverage PM10 concentrations were 195.2±13 μg/m3 and
188.1±30 μg/m3. Coverage PM10 concentration when grilling corn shops number 1 and
2 were 115.9±9 μg/m3 and 104.7±12 μg/m3 Moreover, it was found that the
concentration of particles from grilling pork which had the smoke control devices had
the concentration of particles lower than the grilling pork which did not use the
devices.coverage PM10 concentration of grilling pork which used single section fan
shops number 1 and 2 were 179.2±34 μg/m3and 185.3±7 μg/m3coverage PM10
concentration of grilling pork which used canopy hood shops number 1 and 2 were
114.5±26 μg/m3 and 110.8±21 μg/m3. It was also found that all type of food grilling
processes had higher proportion of particles smaller than 2.5 micron higher than
particles size at the size of 5‐10 micron and 2.5‐5 micron.