Particulate Matter During Food Preparation on a Barbecue: A Case Study of an Electric Barbecue

Particulate Matter During Food Preparation on a Barbecue: A Case Study of an Electric Barbecue

The distribution of mass and the number of particles is a determining factor in the respirable nature of a given particulate matter (PM), and thus in the potential health effects of breathing the air in question. One of the most popular activities during the summer months is the preparation of food...

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Bibliographic Details
Main Authors: Jan Stefan Bihałowicz, Artur Badyda, Wioletta Rogula-Kozłowska, Kamila Widziewicz-Rzońca, Patrycja Rogula-Kopiec, Dmytro Chyzhykov, Grzegorz Majewski, Mariusz Pecio
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Applied Sciences
Subjects:
mass-size distribution
submicron particulate matter
aerosol spectrometry
balcony grilling
VOCs
Online Access:https://www.mdpi.com/2076-3417/15/2/498
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