Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NO _<i>x</i> ), and Ultrafine Particles (UFPs) Emitted by Domestic Air Fryers: A Chamber Study of Indoor Air Quality Impacts.

ABSTRACT: Air frying has emerged as a popular low-oil cooking method, yet its impact on indoor air pollutant emissions remains insufficiently understood. In our study, emissions of volatile organic compounds (VOCs), nitrogen oxides (NO _x ), and ultrafine particles (UFPs) were measured during the air frying of 12 different dishes within a ca. 0.15 m³ Perspex chamber. Pollutant emissions varied significantly depending on the food type, with rates in the ranges of 17.8-184.0 μg min^-1 for total cooking VOCs, 24.6-37.9 μg min^-1 for NO _x , and 0.1-17.4 × 10¹² # min^-1 for UFPs, primarily due to Maillard reactions and lipid thermal decomposition. While pollutant concentrations and ozone formation potentials were eleva

SUBMITTER: Tang R 

PROVIDER: S-EPMC12910553 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature