Morphology of bubble dynamics and sound in heated oil

Kiyama, Akihito; Rabbi, Rafsan; Pan, Zhao; Dutta, Som; Allen, John S.; Truscott, Tadd

doi:10.1063/5.0088065

Cited by 6 publications

(2 citation statements)

References 36 publications

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“…The differences in time trends between 2–5 μm and submicron particles suggest that the mechanisms for the generation of these larger particles are different from those mentioned earlier for submicron particles . We propose that these larger particles are generated from the small-scale bursting of the vapor bubbles as they approach the surface of heated cooking oil . Specifically, both film and jet droplets could be produced from the bubble dynamics .…”

Section: Resultsmentioning

confidence: 68%

“…14 We propose that these larger particles are generated from the small-scale bursting of the vapor bubbles as they approach the surface of heated cooking oil. 19 Specifically, both film and jet droplets could be produced from the bubble dynamics. 20 Film droplets are produced directly from the bubble bursting, 20 which then leaves a cavity.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Particulate Matter and Volatile Organic Compound Emissions Generated from a Domestic Air Fryer

Wang,

Chan

2023

Environ. Sci. Technol.

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Air frying has become a popular cooking method for domestic cooking, but the level of released indoor air pollutants is poorly understood. In this work, we compared particle and gas phase emission factors (EF) and particle size distributions between cooking with a domestic air fryer and a pan for a variety of foods. The PM 10 EFs of air frying chicken wings and breast were higher than pan cooking by a factor of 2.1 and 5.4, respectively. On the other hand, a higher PM 10 emission factor from air frying can be achieved by increasing the amount of oil to levels similar to or above those from pan-frying for French fries and asparagus. We propose that higher temperature and greater turbulence lead to higher PM 10 EFs for cooking with the air fryer compared with the pan for the same mass of oil added. EFs of volatile organic compounds (VOCs) are also generally higher for cooking with the air fryer compared with the pan: 2.5 times higher for French fries and 4.8 times higher for chicken breast. Our study highlights the potential risk of higher indoor PM 10 levels associated with domestic air frying under certain cases and proposes possible mitigation measures.

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Section: Resultsmentioning

confidence: 68%

Section: ■ Results and Discussionmentioning

confidence: 99%

Particulate Matter and Volatile Organic Compound Emissions Generated from a Domestic Air Fryer

Wang,

Chan

2023

Environ. Sci. Technol.

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Contribution of initial bubble radius distribution to weakly nonlinear waves with a long wavelength in bubbly liquids

et al. 2022

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In this study, the weakly nonlinear propagation of plane progressive pressure waves in an initially quiescent liquid was theoretically investigated. This liquid contains several small uniformly distributed spherical polydisperse gas bubbles. The polydispersity considered here represents various types of initial bubble radii, and the liquid contains multiple bubbles, each with an initial radius. Using the method of multiple scales, we first derived the Korteweg-de Vries-Burgers (KdVB) equation with a correction term as a nonlinear wave equation. This equation describes the long-range wave propagation with weak nonlinearity, low frequency, and long-wavelength in the polydisperse bubbly liquid using the basic equations in a two-fluid model. The utilization of the two-fluid model incorporates the dependence of an initial void fraction on each coefficient in the nonlinear, dissipation, and dispersion terms in the KdVB equation. Furthermore, unlike previous studies on waves in polydisperse bubbly liquids, we achieved the formulation without assuming an explicit form of the polydispersity function. Consequently, we discovered the contribution of polydispersity to the various effects of wave propagation, i.e., the nonlinear, dissipation, and dispersion effects. In particular, the dispersion effect of the waves was found to be strongly influenced by polydispersity.

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