Why does smoke not disperse easily when the air pressure is low?
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Why does smoke not disperse easily under low-pressure conditions?
Low air pressure can result in lower air density, higher humidity, and reduced fluidity. The dust present in cooking smoke combines with the humid air, increasing its density; coupled with the reduced fluidity of the air, this makes it difficult for the dust to disperse. . . Personal opinion. . . . :lol
Air pressure is related to air density; higher density corresponds to higher air pressure, while lower density results in lower air pressure. When the water content of N increases and the air becomes humid, p decreases. From the perspective of the principle behind atmospheric pressure, generally low pressure means humid air. Humid air combines with the dust in cooking smoke to form white mist, which is more visible to the eye ； Additionally, since air has a low density while wet smoke has a high density, it is not easy for the smoke to rise, and its high viscosity makes it difficult for it to disperse.
With low air pressure, the density difference is smaller, so the driving force for flow is also weaker.
At low air pressure, the gas density is low, which reduces convective mass transfer; molecular diffusion then becomes dominant, making it difficult for the gas to disperse.
Low air pressure affects gas flow and the partial pressure of water in the air (i.e., humidity); both of these factors directly influence the speed at which cooking smoke disperses in the air.
Low air pressure affects the diffusion of molecules in smoke and dust.
Why is the air pressure low in humid air? When there is a lot of water vapor in the air, doesn’t the density increase?