What are the contaminating components in catering fume

What are the contaminating components in catering fume

It is said that catering fumes, industrial waste gas and motor vehicle exhaust are the three "pollution killers" of the city. Then, what are the constituents of pollutants in catering fumes?

The volatile oils and fats, organic matter and the products of thermal decomposition or cracking during food cooking and processing are collectively referred to as oil fume, so the components of the oil fume are extremely complex. There are more than 20 kinds of pyrolysis products of different types of cooking oil at high temperatures. There are aldehydes, ketones, hydrocarbons, fatty acids, aromatic compounds and heterocyclic compounds, etc .; different types of foods also produce different types of volatile substances at high temperatures, up to hundreds of species.

The pollution factors that have a profound impact on the air environment from food fumes include:

1. PM2.5-based particulate matter

According to the survey, PM2.5 in oil fume accounts for about 76.91% of all kinds of particulate matter. And the cooking styles and food ingredients of different cuisines have a profound effect on the chemical composition of particulate matter. Experiments have shown that organic particulate matter accounts for about 60% of general cooking, inorganic salt particulate matter accounts for about 10%, organic particulate matter and inorganic salt polymerized particulate matter accounts for about 10%, and other unknown chemical substances account for less than 20%.

2. VOCs with complex composition

According to analysis, the contribution rate of catering fume pollution to the concentration of volatile organic compounds is also not small. In the environmental field, volatile organic compounds refer to a group of organic compounds that are chemically active, volatile, and harmful. Their components mainly include hydrocarbons (that is, collectively referred to as hydrocarbons, including alkanes, naphthenes, alkenes, alkynes, aromatics Hydrocarbons), halogenated hydrocarbons (that is, compounds in which a hydrogen atom in a hydrocarbon molecule is replaced by a halogen atom), an oxygen-containing organic compound, and a nitrogen-containing organic compound, and specifically include benzene series, organic chlorides, organic ketones, acids, Esters, alcohols, ethers, amines, and hydrocarbon compounds. Therefore, the components of volatile organic compounds in the oil fume pollutants are also complicated, and the main components include hydrocarbons and oxygen-containing organic substances. (The survey shows that the proportion of total non-methane hydrocarbons in oxygen-containing organic compounds exceeds 60%, and that of oxygen-containing organic compounds exceeds 30%. ), Among which toluene, xylene, ethylbenzene, acetone, and propylene are the main characteristic substances of volatile organic compounds in oil fume.