The simplest way to test the concentration of oil fume is to use the oil fume concentration detector.

lampblack: fine and loose black soot deposited by incomplete combustion of oil substances; Can be used to make ink, ink, etc.

The oil fume emitted by our usual cooking is a large amount of thermal oxidation decomposition products produced by cooking oil and food at high temperature. When cooking, the oil is heated. When the temperature reaches the smoking point of edible oil of 1.71℃, the blue smoke will decompose at the initial stage. As the temperature continues to rise, the decomposition speed will be accelerated. When the temperature reaches 251℃, a large amount of oil smoke will appear, accompanied by a pungent smell. The particle size of oil smoke is 1.11-1.3 micron.