Is lampblack harmful?

Nowadays, many entrepreneurs, the first choice for starting a business is to do catering, so with the vigorous development of catering industry, a lot of lampblack has also been produced. Next, I will tell you about the harm of cooking fume.

First, the generation of kitchen fumes in restaurants.

Vegetable oil just began to dissolve when the cooking temperature reached 170℃, and small oil droplets with a diameter of about 10μm just appeared. When the cooking temperature reaches about 270℃, it just begins to vaporize, producing tiny oil droplets with the diameter of10 ~10 μ m. After food is added into the oil, the water in the food initially expands to generate fog, which is mixed with the welding smoke generated by kitchen lampblack and the dust generated by natural substance decomposition reaction, forming lampblack visible to human eyes. Therefore, generally speaking, the key of kitchen oil fume is composed of fine oil droplets with a diameter of about10μ m. ..

Second, the key components of restaurant kitchen lampblack

According to the whole process of restaurant kitchen lampblack, it can be seen that kitchen lampblack is an atmospheric aerosol composed of gas, solid and liquid, which will change with the changes of food types and cooking standards [5]. Under the high temperature standard, the lipids in vegetable oil and food will be dissolved by thermal oxidation, reflecting that a secondary reaction will occur in the middle of the whole process or in the middle of the final product due to the interaction force. 42 hydrocarbons, 22 aldehydes, 1 1 oleic acid, 8 ketones, 8 alcohols, 4 furans, 2 esters and 2 lactones were detected from the heated vegetable oil. It is not difficult to see that the composition of kitchen fume in the restaurant is extremely complicated.

Third, the restaurant kitchen lampblack injury

There are many harmful substances and some carcinogens in the kitchen fume of restaurants, which are harmful to health. Long-term exposure to the natural environment with high oil fume concentration in restaurant kitchen will not only cause serious burden on respiratory tract, but also cause genetic variation, DNA damage and sex chromosome damage. A large amount of organic waste gas in kitchen fume can also make people cry, dry cough, and even cause diseases such as keratitis and acute bronchitis; Scientific research shows that the PM2.5 value of kitchen fume in restaurants is several times higher than the atmospheric background value, and the PM2.5 value of kitchen fume in skewers is also several hundred times higher. Therefore, the lampblack in the restaurant kitchen has caused great harm to the body and the natural environment.