What are the components of cooking oil fumes?


Release time:

2024-11-12

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What are the components of cooking oil fumes?

When cooking food at high temperatures above 220℃, cooking oil produces a large amount of volatile pyrolysis products and some volatile cooking oil itself. The mixture of this smoke produced by cooking oil under high-temperature conditions is collectively referred to as cooking oil fume.

The composition of oil fume mainly consists of volatile oils, organic matter, and its heating decomposition or cracking products. Cooking oils are divided into vegetable oils and animal oils. Vegetable oils include soybean oil, rapeseed oil, and peanut oil, etc., the main components of which are unsaturated fatty acids such as oleic acid, linolenic acid, and linoleic acid; animal oils such as lard, the main component of which is saturated fatty acids. The boiling points of cooking oils vary, and the boiling point of the main components is about 300℃. In traditional Chinese cooking methods such as stir-frying, frying, and deep-frying, a large amount of substances containing various short-chain aldehydes, ketones, and polycyclic aromatic hydrocarbons can be produced. These substances are mixed together to form oil fume. Among the components of oil fume, the aldehyde content is the highest. Although the content of polycyclic aromatic hydrocarbons is low, it is the most dangerous component in oil fume due to its reproductive toxicity, carcinogenicity, and mutagenicity.

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