Comparison of Concentrations of PM_2.5 Generated from Different Kinds of Edible Oils during Frying and Cooking Process

Objective To know the difference of PM_2.5 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 PM_2.5 and wind speed when edible oils were used for cooking and frying.

Results The concentrations of PM_2.5 produced during cooking were higher than that during frying. The amount of PM_2.5 generated from unrefined rapeseed oil was higher than those produced by other edible oils. With the increase of temperature, the levels of PM_2.5 increased significantly from unrefined rapeseed oil and peanut oil. The concentrations of PM_2.5 showed downward trend with the increase duration of oil heating.

Conclusion Cooking type and temperature affected the concentrations of PM_2.5 produced from different edible oils.