Overview
- University of Birmingham researchers report in ACS ES&T Air that air frying different foods produced fewer VOCs and ultrafine particles than shallow or deep-fat frying.
- For high-fat foods, deep-fat frying generated roughly 10 to 100 times more VOCs than air frying under controlled conditions.
- Frozen onion rings and both smoked and unsmoked bacon were the highest emitters among foods tested in the air fryer.
- An air fryer used more than 70 times emitted 23% more VOCs and more than twice the ultrafine particles during empty-tray tests, indicating residue-related background emissions.
- Total VOC concentrations measured were many times below UK Buildings Regulations limits, and the authors advise regular deep cleaning, good ventilation, and designs that allow thorough cleaning.