"Our study shows that repeated use of air fryers without being able to clean the more inaccessible cooking surfaces can negate some of the benefits for indoor air quality,"
"While the effects are not producing emissions that families should be concerned about, this finding does make a case for air fryer design that allows for a deep clean to keep emissions low in the long term."
"Air quality in the home and other indoor environments is being increasingly recognised as an important factor, and our body of work will provide households with a better understanding of how kitchen activities affect the air we breathe in our homes."
Air frying produces substantially fewer particulate matter (PM) and volatile organic compounds (VOCs) than shallow or deep-fat frying when cooking a range of 12 popular foods, including potato smiley faces, onion rings, and sausages. Air fryers circulate hot air with little or no oil, yielding lower-fat foods and lower emissions. The indoor air-quality advantage depends on the ability to deep clean inaccessible cooking surfaces; repeated use without effective cleaning can negate benefits. Previous comparisons with lean chicken showed similar reductions in particles. Air fryer designs that allow thorough cleaning can help keep emissions low and support healthier indoor air.
Read at Mail Online
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