Antineoplastic Drugs Exposure among Health Care Personnel

Introduction: The objectives of this study were to determine the air curtain velocities of hood to capture and contain the splashing oil. The optimal flow of air curtain velocities is introduced to apply cooking by pan frying. Methods: At the first stage, palm olein oil was poured to a pan and fried at constant temperature of 180 ± 5 °C for 140 seconds. In the meantime, the 4-air flows, which were generated by blower at initiation velocity to be 0 m/s, 8.5 m/s, 11.5 m/s and 14.5 m/s were compressed through the slot of hood opening (dimension 10 mm. x 500 mm.). Then, water droplets were sprayed into boiling oil in order to generate oil splashing. At the final, the oil droplets were evaluated by gravimetric weighting method as an indication of splashing oil protection. Results: The velocities of air curtain, which generated for three level, were observed to describe the flow pattern at the hood opening. The flow velocity released at high initial velocity and gradually decreases into moderately still air. The different weight of oil droplets were found out that the difference in weight-oil droplets between each group is insignificant. However, their weights were significantly lower than the closed-hood, which was confirmed by ANOVA (P ≤ 0.005). Conclusion: All of the air curtain velocities were found to protect oil splashing from pan frying. These results demonstrated that these velocities can to be modified for cooking-generated test results on variety of velocity to predict more closely their real-work, in-use performance.