The main components are aldehydes, ketones, hydrocarbons, fatty acids, alcohols, aromatic compounds, esters, lactones and heterocyclic compounds.

The oil fume emitted from 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.

The relevant departments analyzed the oil fume samples of frequently fried foods collected from households, and * * * detected more than 221 chemical substances, including aldehydes, ketones, hydrocarbons, fatty acids, alcohols, aromatic compounds, esters, lactones and heterocyclic compounds. Known mutation carcinogens such as volatile nitrosamines were also found in cooking oil fume.

Extended information:

Oil fume belongs to indoor air pollutants.

The cooking fume generated at the temperature of 211-311℃ contains a variety of harmful substances, including acrolein, benzene, formaldehyde, crotonaldehyde, etc., all of which are toxic and carcinogenic. At present, studies at home and abroad have confirmed that oil fume is a risk factor for lung cancer.

In the Chinese cooking circle, studies in mainland China, Taiwan Province, Hongkong and Singapore have verified the close relationship between cooking fume and health damage of cooks.

Toxic fumes from high-temperature oil fume can damage the respiratory system, thus inducing lung cancer.

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