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Anonymous users2024-01-24High-temperature frying is a unique cooking habit in China, and edible oil and food will crack at high temperatures, producing a large amount of harmful oil fumes. Studies have shown that there are more than 300 kinds of harmful substances in kitchen fumes, mainly aldehydes, ketones, hydrocarbons, fatty acids, alcohols, aromatic compounds, lactones, heterocyclic compounds, etc., which have lung toxicity, immunotoxicity, genotoxicity and potential carcinogenicity.
When stir-frying, when the oil temperature in the pan rises above 150, the oil will undergo complex chemical changes, forming substances such as low-grade aldehydes, ketones and carboxylic acids, forming "smoke". When the oil temperature rises above 200, under the catalytic action of trace metal elements in food, a chemical reaction will occur to form a mixture of peroxide and hydroperoxide, with more hydroperoxide content, which is a harmful substance that makes cells age. If the oil is heated back to the point of thick smoke, fat oxides will multiply and become a causative agent for diseases such as cardiovascular, cerebrovascular, rectal and lung cancers.
Kitchen fume is one of the important sources of air pollution, and it contains hundreds of toxic and harmful substances (including carcinogens) that are harmful to health.
Formaldehyde!!! It has the greatest impact on the respiratory tract. There are other toxic volatile gases that are also harmful to health.
Answer: The specific measures are to optimize several aspects of the design and production of wooden furniture. First, try to use logs to reduce the amount of adhesive used; Second, the use of environmentally friendly paint; Third, after production, it is better to prevent it for a period of time before using it.
Long-term inhalation of kitchen fumes is susceptible to lung tumors. >>>More
The main thing is that the oil smoke pollution is more serious, and the smell is relatively big You can put an air purifier in the kitchen Chuangpu Dabai is not bad.