Industrial emissions, motor vehicle exhaust and restaurant fumes are considered to be the three major "killers" of air pollution. Catering industry in the food processing process produces a large number of high concentrations of fumes, emissions for a long time after the free in the city sky, a direct threat to the health of urban residents. Experts believe that the high-temperature state of the soot condensate has a strong carcinogenic, mutagenic effect. As the vast majority of restaurants, restaurants are located in downtown or residential areas, its oil smoke emissions to the surrounding residents and the environment has a serious impact on the catering industry smoke pollution nuisance, has become one of the hotspots of the urban residents of environmental complaints.
China's food culture emphasizes frying, stir-frying, cooking, deep-frying, and these cooking methods can produce a large amount of fumes. Oil smoke with the air into the human respiratory tract, which in turn causes disease, medically known as the oil smoke syndrome. People with this syndrome often have symptoms such as loss of appetite, heartburn, mental fogginess, drowsiness, and fatigue. Although the amount of food is reduced, the weight is unknowingly increased, which is why many chefs fat waist thick one of the mysteries. In addition, oil smoke contains a carcinogen called benzopyrene, long-term inhalation of this harmful substance can induce lung tissue cancer. According to cancer experts observed, women's chances of developing lung cancer has been high, even more than men, kitchen fumes culpable.
In recent years, with the continuous improvement of people's living standards, the kitchen environment is getting cleaner, but at the same time, the air quality outside the kitchen window, especially around the dining street air quality is deteriorating. I learned from the environmental protection department, small restaurants are the main producers of fumes. Even the use of overhead emissions only allows the fumes to linger in the air above the district, and there is no reduction in quantity. In addition, open-air barbecue is becoming another important source of pollution that affects the environmental quality and quality of life of urban residents. Street open-air barbecue operators to create a rolling smoke, "grilled" the beautiful urban environment.
Because the vast majority of the city's catering units do not have effective treatment of fumes, thus triggering a steady stream of environmental disputes, fume pollution has come to the time when it must be managed. Beijing as early as January 1, 2001 onwards has been stipulated: residential buildings will no longer be arranged on the ground floor of the production of fume pollution of food service establishments, residential buildings shall not be used as a residential production of fume pollution of food service establishments. For open-air barbecue, some cities, taking into account the public demand for barbecue, will be open-air barbecue owners concentrated in one place for standardized management, has achieved good results. The city of Guangzhou has overhauled the production and sale of barbecued cooked meat, transforming decentralized, workshop-style production into centralized production, and vigorously promoting a centralized barbecue processing model in the city.
Chinese food is delicious, but the fumes from frying, sautéing, deep-frying and grilling have always been a concern. The problem of oil smoke pollution should attract the attention of the relevant government departments, property managers, building developers, relevant enterprises and units, as well as the general public. If you find yourself living in the building to use the window exhaust smoke more families, in the temporary can not be resolved, pay attention to cooking as much as possible do not open the windows to ventilate the windless weather or barometric pressure is relatively low do not in the dense building activities, in order to avoid the kitchen fumes and other harmful substances in the emission of the peak hours.
Don't let the oil smoke on the family of "cooking"
As a housewife, every day there are several hours spent in the kitchen. At this time, as a housewife, do you only think of giving your family a delicious dinner? Or at the same time, are you worried about the damage that kitchen fumes are doing to your body?
Interpreting kitchen fumes
In our traditional Chinese families, housewives inhale more kitchen fumes, and related epidemiological studies have found that women's lung cancer is related to inhaling kitchen fumes. Expert research and analysis of salad oil frying pork produced by the soot extracts, found that the substance produced in the soot, the main carcinogens are DNP (nitro polycyclic aromatic essence), that is, lung cancer carcinogens. The amount of DNP inhaled by a housewife in the kitchen in the time it takes to prepare a meal is more than 100 times that of fresh outdoor air.
Another harmful gas is carbon monoxide. It mainly comes from the fuel is not fully combusted and cooking fumes. As the kitchen fuel combustion process so that the generation of nitrogen oxides suddenly increased, producing a large number of harmful substances, and increased indoor air pollution, people inhale will lead to lung lesions, asthma, bronchitis, emphysema and other diseases, the serious can lead to pulmonary fibrosis of the consequences. A U.S. cancer research center recently pointed out that the main reason for the high proportion of Chinese women suffering from lung cancer is due to environmental pollution in the kitchen.
Three strokes to reduce kitchen fumes
The first move to change the cooking habits, do not make the oil temperature is too hot, the oil temperature should not exceed 200 ° C (in order to frying pan smoke as the limit), so not only can reduce fumes, from the nutritional point of view, under the pot of view of the dish vitamins have also been effectively preserved.
The second trick It is best not to use the oil of repeated cooking and frying, and when choosing cooking oil, you should buy quality-assured products to avoid inferior cooking oil in the heating process to produce more harmful substances.
The third trick must do a good job of kitchen ventilation, in the cooking process, always open the hood, if the kitchen does not have a hood must also open the window ventilation.
What oil is less smoky?
Vegetable oils on the market are categorized into four grades according to quality: primary oil, secondary oil, advanced cooking oil and salad oil.
Second-grade oil is the primary product of vegetable oil, and has a lot of fumes. Primary oil is the product of secondary oil after processing. It is yellow in color, clear and transparent, with few impurities, but still has a large amount of fumes. Most of the bulk oil sold in the city is primary oil.
Advanced cooking oil is a processed product of first-grade oil, light yellow, transparent and bright, with fewer impurities and basically no fumes.
Salad oil is light in color like water, almost no impurities, no fumes and fishy smell. In addition to being used in cold dishes, salad oil is also ideal for pan-frying, deep-frying and stir-frying. But at room temperature, the preservation period is shorter, and it is easy to change the flavor or even deteriorate after a long time. So cooking oil should be bought and eaten now, not a lot of long-term storage.