This product is a PDF that contains links to files that consist of PowerPoint slides synchronized with the audio-recording of the speaker (recorded presentation), PDF files of the slides, and audio only (mp3) as noted.

There is a growing recognition of the risks to health, fire hazard, and air quality from cooking emissions. Recent research has identified what is emitted when foods are cooked. Some of the emitted mass is captured in the exhaust system. The balance is expelled into the atmosphere. This session evaluates the purported benefit of adding better filtration and ultraviolet(UVC) bulbs in kitchen hoods.

1. Analysis of Chemical and Physical Effects of Ultraviolet Bulbs on Cooking Emissions
   Tim Farrell
   This product contains: Recorded Presentation, Recorded Presentation (mp4), Audio (mp3), Slides (pdf)
2. UVC for Kitchen Ventilation Systems: How and Why It Works
   Benoit Despatis
   This product contains: Recorded Presentation, Recorded Presentation (mp4), Audio (mp3), Slides (pdf)