五种天然食物——培根、鸡肉、碎牛肉、猪肉香肠和土豆——在一个30英寸的油烟罩下用电煎锅煎炸，产生的油脂气溶胶用石英晶体微天平（QCM）级联冲击器取样。QCM数据包括10个通道中的质量浓度和大小分布，范围为0.05至25μm。采用了70、100、200和300立方英尺（33、47、94和142升/秒）的气流。使用了铜和塑料取样管，比较了24、48和96英寸（0。 61米、1.22米和2.44米）。尽管铜和塑料取样管线之间的差异很小，但QCM检测到的浓度与管道长度成反比。培根和高脂肪碎牛肉产生双峰大小分布，模式为0.1和0.8至1.6μm。低脂牛肉、猪肉香肠和土豆的摄入量分别为0.1和0.4至0.8/um。鸡产生三峰分布，模式分别为0.05、0.8至1.6和25μm。引文:研讨会，ASHRAE交易，第卷。 95分。1989年，芝加哥

Five natural foods--bacon, chicken, ground beef, pork sausage, and potatoesmwere fried in an electric skillet beneath a 30-in hood, and the grease aerosol produced was sampled with a quartz crystal microbalance (QCM) cascade impactor. The QCM data consisted mass concentrations and size distributions in 10 channels ranging from 0.05 to 25 um. Airflows of 70, 100, 200, and 300 cfm (33, 47, 94, and 142 L/s) were employed. Copper and plastic sampling tubes were used, comparing lengths of 24, 48, and 96 in (0.61, 1.22, and 2.44 m).Although little difference was found between copper and plastic sampling lines, the concentration sensed at the QCM was inversely proportional to the tubing length. Bacon and high-fat ground beef yielded bimodal size distributions, with modes at O. 1 and 0.8 to 1.6 um. Low-fat beef, pork sausage, and potatoes had modes at 0.1 and 0.4 to 0.8/um. Chicken produced trimodal distributions, with modes at 0.05, 0.8 to 1.6, and 25 um.