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    董小艳, 方建龙, 潘开林, 季敏, 陈钰, 刘静怡, 黄清吉, 史黎薇. 不同种类食用油炒菜和油炸过程中释放PM2.5浓度比较[J]. 环境卫生学杂志, 2017, 7(3): 228-232. DOI: 10.13421/j.cnki.hjwsxzz.2017.03.010
    引用本文: 董小艳, 方建龙, 潘开林, 季敏, 陈钰, 刘静怡, 黄清吉, 史黎薇. 不同种类食用油炒菜和油炸过程中释放PM2.5浓度比较[J]. 环境卫生学杂志, 2017, 7(3): 228-232. DOI: 10.13421/j.cnki.hjwsxzz.2017.03.010
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    DONG Xiaoyan, FANG Jianlong, PAN Kailin, JI Min, CHEN Yu, LIU Jingyi, OOI Chengkeat, SHI Liwei. Comparison of Concentrations of PM2.5 Generated from Different Kinds of Edible Oils during Frying and Cooking Process[J]. Journal of Environmental Hygiene, 2017, 7(3): 228-232. DOI: 10.13421/j.cnki.hjwsxzz.2017.03.010
    Citation: DONG Xiaoyan, FANG Jianlong, PAN Kailin, JI Min, CHEN Yu, LIU Jingyi, OOI Chengkeat, SHI Liwei. Comparison of Concentrations of PM2.5 Generated from Different Kinds of Edible Oils during Frying and Cooking Process[J]. Journal of Environmental Hygiene, 2017, 7(3): 228-232. DOI: 10.13421/j.cnki.hjwsxzz.2017.03.010
    shu

    不同种类食用油炒菜和油炸过程中释放PM2.5浓度比较

    Comparison of Concentrations of PM2.5 Generated from Different Kinds of Edible Oils during Frying and Cooking Process

      摘要
    • 摘要:
      目的 比较不同食用油在油炸和炒菜过程中产生的PM2.5的浓度差别。
      方法 选择市售食用油和不同度数棕榈油，使用配备PM2.5切割头的微电脑激光粉尘仪和智能风速计分别监测在炒菜和油炸过程中产生的PM2.5的浓度和风速。
      结果 炒菜过程中产生的PM2.5的量明显高于油炸土豆条。无精炼菜籽油产生的PM2.5的量明显高于其他食用油。随着烹饪温度的升高，无精炼菜籽油和花生油产生的颗粒物明显增加。随着加热次数的增加，PM2.5的浓度呈现下降趋势。
      结论 烹饪方式和加热温度对食用油产生PM2.5的量有明显影响。

       

      Abstract:
      Objective To know the difference of PM2.5 produced by different kinds of edible oils during the process of frying and cooking.
      Methods Several kinds of edible oils and palm oils of different degrees for saturated fatty acids were selected in this study. The laser dust sampler and intelligent anemometer were used to monitor the concentrations of PM2.5 and wind speed when edible oils were used for cooking and frying.
      Results The concentrations of PM2.5 produced during cooking were higher than that during frying. The amount of PM2.5 generated from unrefined rapeseed oil was higher than those produced by other edible oils. With the increase of temperature, the levels of PM2.5 increased significantly from unrefined rapeseed oil and peanut oil. The concentrations of PM2.5 showed downward trend with the increase duration of oil heating.
      Conclusion Cooking type and temperature affected the concentrations of PM2.5 produced from different edible oils.

       

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