cooking fumes, so that many housewives worry about being smoked into a “yellow faced woman.”. Which cooking method will produce less lampblack and harmful substances? In order to answer this question, rapeseed oil was selected as cooking oil, and a variety of cooking methods were determined, including oil dry cooking, deep frying ribs, deep frying vegetables, fried fish, frying fish, frying vegetables and cooking vegetables. The results of

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experiments showed that cooking with cooking oil alone (i.e. dry cooking with oil) produced a higher concentration of lampblack than cooking with food. According to the emission standard of cooking fume, the maximum allowable emission concentration is 2.0 mg / m3, and all cooking methods exceed the maximum allowable emission concentration except cooking. The largest one is fried fish, with an average concentration of 25.5 mg / m3, reaching 12.8 times; the second is dry cooking, with the average average concentration of 22.0 mg / m3, reaching 11 times; The average concentration of lampblack in fried ribs, fish and vegetables was 2.3-3 mg / m3, while that of cooking vegetables was 1.8 mg / m3. The order of cooking fumes was fried fish > oil dry cooking > fried vegetables > fried fish and fried upper row > fried vegetables > boiled vegetables. The reason for

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lies in that, for ordinary family cooking, if the frying is adopted, the oil temperature is basically around 240 ℃, when frying, it is basically controlled at 120 ℃ ~ 150 ℃, the frying temperature is basically 200 ℃ ~ 230 ℃, and the oil dry burning can reach 270 ℃ or higher. The higher the cooking temperature is, the smaller the diameter of soot components is, and the more respirable dust is, the greater the harm is. Therefore, the concentration of cooking oil fume in dry cooking is higher than that in cooking with food, and the concentration of cooking oil fume in fried food is higher than that in fried food. As for frying fish, the higher concentration of oil fume may be related to the local fish being burned during frying.

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cooking oil fume is harmful to human health, which has been paid more and more attention. Undecane, dodecane, octadecane, eicosane and other alkane hydrocarbons are important cancer promoters; toluene and xylene can cause kidney toxicity and reproductive toxicity, and phenylethylene can damage human DNA. Among the above cooking methods,

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have the highest concentrations of undecane, dodecane, octadecane and eicosane produced by oil dry burning and frying vegetables, the highest concentration of styrene produced by frying fish and oil dry burning, and the highest concentration of toluene and xylene produced by frying vegetables. Comparatively speaking, the concentration of harmful components in the lampblack of fried spareribs, fried fish and fried vegetables is small. Cooking is the healthiest way to cook. The composition of

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cooking oil fume is complex, and the organic matter contained in it varies with different cooking conditions. In the case of dry burning, when the oil temperature is higher than 270 ℃, the oil smoke is composed of tiny oil droplets, and the diameter of the oil droplets is even much lower than PM2.5, which is known as the air pollutant.

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therefore, when cooking at high temperature, try to avoid cooking oil, fry or boil vegetables instead of frying; steam or boil fish as much as possible, avoid frying fish, especially frying fish; when frying or frying, carefully control the heat and time to avoid frying the meat. ▲

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