{"id":556146,"date":"2025-07-17T10:13:08","date_gmt":"2025-07-17T13:13:08","guid":{"rendered":"https:\/\/revistapesquisa.fapesp.br\/?p=556146"},"modified":"2025-07-17T10:13:08","modified_gmt":"2025-07-17T13:13:08","slug":"longing-for-cleaner-air-in-your-kitchen","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/longing-for-cleaner-air-in-your-kitchen\/","title":{"rendered":"Longing for cleaner air in your kitchen?"},"content":{"rendered":"<div id=\"attachment_556056\" style=\"max-width: 810px\" class=\"wp-caption alignright vertical\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-556056 size-full\" src=\"https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2025\/06\/rpf-notas-2024-12-ar-limpo-cozinha-800.jpg\" alt=\"\" width=\"800\" height=\"598\" srcset=\"https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2025\/06\/rpf-notas-2024-12-ar-limpo-cozinha-800.jpg 800w, https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2025\/06\/rpf-notas-2024-12-ar-limpo-cozinha-800-250x187.jpg 250w, https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2025\/06\/rpf-notas-2024-12-ar-limpo-cozinha-800-700x523.jpg 700w, https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2025\/06\/rpf-notas-2024-12-ar-limpo-cozinha-800-120x90.jpg 120w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><p class=\"wp-caption-text\"><span class=\"media-credits-inline\">AngelWC\u2009\/\u2009Getty Images<\/span>Pan frying methods generate more pollution<span class=\"media-credits\">AngelWC\u2009\/\u2009Getty Images<\/span><\/p><\/div>\n<p>Then think about using your air fryer more often. Researchers at the University of Birmingham, UK, set up an 82-cubic-meter (m<sup>3<\/sup>) experimental kitchen with no external windows or doors to test the emission of two types of pollutants\u2014particulate matter (PM) and volatile organic compounds (VOCs)\u2014created in four chicken breast cooking methods. Levels of PM peaked at 92.9 micrograms per cubic meter per minute (\u03bcg\/m<sup>3<\/sup> min) for pan frying, 26.7 \u03bcg\/m<sup>3<\/sup> min for stir frying, 7.7 \u03bcg\/m<sup>3<\/sup> min for deep frying, 0.7 \u03bcg\/m<sup>3<\/sup> min for boiling, and 0.6 \u03bcg\/m<sup>3<\/sup> min for air frying (in an air fryer)\u2014more than 150 times less than frying in a pan. For VOCs, there was a 13-fold difference: pan frying released 260 parts per billion (ppb) of aldehydes, ketones, furans, and other unwanted compounds, while deep frying released 230 ppb, stir frying 110 ppb, boiling 30 ppb, and air frying 20 ppb. Cooking temperature was the main factor. Each method was tested for 10 minutes, but the resulting pollution stayed in the air for up to an hour in all tests (<a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/10.1155\/2024\/6355613\" target=\"_blank\" rel=\"noopener\"><em>Indoor Air<\/em><\/a>, November 25; <em>ScienceAlert<\/em>, December 8).<\/p>\n","protected":false},"excerpt":{"rendered":"Air fryers generate less pollution than other frying methods","protected":false},"author":475,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1651],"tags":[],"coauthors":[785],"class_list":["post-556146","post","type-post","status-publish","format-standard","hentry","category-notes"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/556146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/475"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=556146"}],"version-history":[{"count":1,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/556146\/revisions"}],"predecessor-version":[{"id":556147,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/556146\/revisions\/556147"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=556146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=556146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=556146"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=556146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}