Polycyclic aromatic hydrocarbons (μg/m3) and total particles (mg/m3) measured above detection limits in the breathing zone of the cook during the pan frying of beefsteak using an electric stove or a gas stove using margarine or soya bean oil as the frying fat
| Frying fat | Stove | Naphthalene (mean (SD)), μg/m3 | BaP (mean (SD)) μg/m3 | Phenanthrene, μg/m3 | Dibenzo(a,h)anthracene, μg/m3 | Total particles (mean (SD)) mg/m3 |
| Margarine | Electric | 0.22 (0.10), n=3 | 0.06† | 1.8 (0.6), n=4 | ||
| Gas | 0.27 (0.08), n=3 | 0.14* (0.09) | 5.5‡ (0.1), n=3 | |||
| Soybean oil | Electric | 0.15 (0.11), n=6 | 1.3† | 1.6 (0.5), n=3 | ||
| Gas | 0.15 (0.09), n=5 | 0.05† | 7.2§ (1.7), n=3 |
The detection limit for polycyclic aromatic hydrocarbons is 10 ng. The results are given as the arithmetic mean (SD) measured during 1 day of frying (one sample/day), each day including five repetitions of the standard frying procedure and five 25 min breaks. The number of samples (n) for each kind of stove and frying fat is listed.
↵* Above the detection limit in two samples.
↵† Above the detection limit in one sample.
↵‡ The level is statistically significantly (p<0.05) different from the level measured during frying with margarine on the electric stove.
↵§ The level is statistically significantly (p<0.05) different from the level measured during frying with soybean oil on the electric stove.