Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Air frying has become a popular cooking method for domestic cooking, but the level of released indoor air pollutants is poorly understood. In this work, we compared particle and gas phase emission factors (EF) and particle size distributions between cooking with a domestic air fryer and a pan for a variety of foods. The PM EFs of air frying chicken wings and breast were higher than pan cooking by a factor of 2.1 and 5.4, respectively. On the other hand, a higher PM emission factor from air frying can be achieved by increasing the amount of oil to levels similar to or above those from pan-frying for French fries and asparagus. We propose that higher temperature and greater turbulence lead to higher PM EFs for cooking with the air fryer compared with the pan for the same mass of oil added. EFs of volatile organic compounds (VOCs) are also generally higher for cooking with the air fryer compared with the pan: 2.5 times higher for French fries and 4.8 times higher for chicken breast. Our study highlights the potential risk of higher indoor PM levels associated with domestic air frying under certain cases and proposes possible mitigation measures.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/acs.est.3c04639 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Novel Co-rendering Process for Enhancing Lard Quality-focusing on Oxidative Stability and Fatty Acid Composition of the Co-rendered Oils.
J Oleo Sci
August 2025
Division of Biochemical Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (KMUTT).
This study developed co-rendered oils by extracting sesame seed oil (SSO) using lard as a green extraction solvent during the co-rendering of pork fat and ground sesame seeds at 170°C in an air fryer, with varying fat-to-seed ratios (80:20 to 40:60). Compared to lard, which is high in saturated fatty acids (SFA), and SSO, which is rich in polyunsaturated fatty acids (PUFA), the co-rendered oils demonstrated significantly improved fatty acid composition. As the proportion of sesame seeds increased, the oils showed a marked reduction in atherogenic index (AI) and thrombogenic index (TI), decreasing from 0.
View Article and Find Full Text PDFMetabolomic Insights into Volatile Profiles and Flavor Enhancement of Spice-Smoked Chicken Wings.
Foods
June 2025
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Traditional smoking techniques, while historically valued for preservation and flavor enhancement, face limitations in aromatic diversity and safety, prompting exploration of spice-derived alternatives to meet modern culinary demands. This study explores the volatile compound profiles and aroma modulation of chicken wings smoked with four spices-cardamom, rosemary, mint, and rose-using a novel, household-friendly smoking protocol. The method combines air fryer pre-cooking (180 °C, 16 min) with electric griddle-based smoke infusion, followed by HS-SPME/GC-TOF/MS, relative odor activity value (ROAV) calculations, and metabolomic analysis.
View Article and Find Full Text PDFOxidative Potential from Common Indoor Sources of Particulate Matter.
Environ Sci Technol
July 2025
Department of Civil and Environmental Engineering, University of Illinois, Urbana-Champaign, 205 N Mathews Ave, Urbana, Illinois 61801, United States.
Although people spend nearly 90% of their time indoors, the source-specific oxidative potential (OP) from indoor emissions spanning multiple particle generation mechanisms is largely unknown. Here, we quantify the OP of the PM originating from commonly used indoor sources via three different assays, i.e.
View Article and Find Full Text PDFFormation of volatile compounds in mutton during air fryer roasted mutton by means of GC-MS and GC-IMS.
Food Res Int
June 2025
College of Food Science and Technology, Bohai University, Jinzhou 121013, China. Electronic address:
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS) and gas chromatography-immersion mass spectrometry (GC-IMS). Significant differences in the volatile compound profiles of different samples were detected using both GC-IMS, an electronic nose and GC-MS analysis. Among them, compounds such as (E, E)-2,4-decadienal, (E)-2-heptenal, and octanal showed a gradual increase in concentration throughout the roasting process.
View Article and Find Full Text PDFRegulation mechanism of airflow velocity in air fryer on the uniformity of acrylamide formation in potato strips: Water migration and microstructure evolution.
Food Chem
August 2025
Department of Food Science and Nutrition, College of Food and Agriculture, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia.
To weaken the uneven distribution of acrylamide in air-fried potato strips, the effects of central and peripheral airflow velocity on acrylamide formation were investigated, along with changes in moisture characteristics and microstructure of strips. Due to differential airflow velocities, the acrylamide accumulation of strips in peripheral area was at least 1.5 times higher than that in the central area.
View Article and Find Full Text PDF