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The formation of kitchen fume in the catering industry

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The formation of kitchen fume in the catering industry

  • Categories:News
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  • Time of issue:2019-07-29 12:30
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(Summary description)Thepeopletakefoodasthefirstday.Withthedevelopmentofthecateringindustry,theproblemofnuisancepollutioncausedbyvarioustypesofcookingfumesincommercialkitchenshasbecomeoneofthehotspotsforurbanresidentstocomplain.So,howdoescookingkitchenfumesarise?Duringcooking,variousedibleoilsmustbeused,whichareroughlydividedintovegetableoilsandanimaloils.Vegetableoilsincludesoybeanoil,rapeseedoil,peanutoil,etc.,themaincomponentsofwhichareunsaturatedfattyacidssuchaslinolenicacidandlinoleicacid;animaloilismainlylard,themaincomponentofwhichissaturatedfattyacidglyceride,theboilingpointofedibleoilismorecomplicated,themaincomponentTheboilingpointisabout300℃.Theformationoffumecanbedividedintothreestages:(1)Whentheoilisheatedto50~100℃,theoilsurfacehasaslighthotgasrise,andthelowboilingpointcomponentandmoisturecontainedinitfirstvaporize.(2)Whenthetemperatureoftheoilrisesto100-270°C,thehigherboilingpointcomponentbeginstovaporize,andtheoilbubblesaredenser,formingoilsmokevisibletothenakedeye,mainlycomposedofsmalloildropletswithadiameterofabout10-3cmormore.(3)Aftertheoiltemperatureishigherthan270℃,thehighboilingpointedibleoilcomponentbeginstovaporize,andalargeamountof"greensmoke"isformed,whichismainlycausedbymicrooildropletswithadiameterof10-7~10-3cmthatarenotvisibletothenakedeye.composition.Atthistime,thefoodisaddedtotheoil,thewatercontentinthefoodexpandsandvaporizesrapidly,andpartofitcondensesintoamist,whichformsvisibleoilfumeswiththeoilfumes.Atthesametime,thethermaldecompositionoffuelwillalsogeneratesoot.Themixedgasformedintheabovestagescollideswithairmoleculesduringtheascent,thetemperaturedropsrapidlybelow60°C,andthesaturatedvaporpressuredropstoformanaerosolcontainingcondensate,whilewatervapor,water-containingsootgas,edibleoilandfoodCookingfumescomposedofvolatilesathightemperaturearedischargedtothesurroundingatmosphere,whichistheproductionoffumes.   Therefore,thecookingfume,simplyspeaking,referstotheoilandsmoke,oilistheoilmisttypeisliquid,thesmokeisdust,itissolid,thekitchencookingfumeisamixtureofthesetwo,theseProducedandmixedintheprocessofcookingorfoodprocessing,itbecomesafume,whichisthesourceofcateringfume.Inadditiontooilfume,thereisalsoasmellcalledoilfume.Thisisagas.Whentheoilfumeispurified,youmustfirstprocesstheoilfumeandthenremovethesmelloftheoilfume.However,exceptforthetaste,thisdependsonthelocationofthekitchen.Insomeplaces,youonlyneedtoremovethefume.Iftheconcentrationofthefumeproducedisnothigh,itwillnotaffectthenearbyresidents,andyouwillnotbecomplained.Thenyoudonotneedtoremovethefume.

The formation of kitchen fume in the catering industry

(Summary description)Thepeopletakefoodasthefirstday.Withthedevelopmentofthecateringindustry,theproblemofnuisancepollutioncausedbyvarioustypesofcookingfumesincommercialkitchenshasbecomeoneofthehotspotsforurbanresidentstocomplain.So,howdoescookingkitchenfumesarise?Duringcooking,variousedibleoilsmustbeused,whichareroughlydividedintovegetableoilsandanimaloils.Vegetableoilsincludesoybeanoil,rapeseedoil,peanutoil,etc.,themaincomponentsofwhichareunsaturatedfattyacidssuchaslinolenicacidandlinoleicacid;animaloilismainlylard,themaincomponentofwhichissaturatedfattyacidglyceride,theboilingpointofedibleoilismorecomplicated,themaincomponentTheboilingpointisabout300℃.Theformationoffumecanbedividedintothreestages:(1)Whentheoilisheatedto50~100℃,theoilsurfacehasaslighthotgasrise,andthelowboilingpointcomponentandmoisturecontainedinitfirstvaporize.(2)Whenthetemperatureoftheoilrisesto100-270°C,thehigherboilingpointcomponentbeginstovaporize,andtheoilbubblesaredenser,formingoilsmokevisibletothenakedeye,mainlycomposedofsmalloildropletswithadiameterofabout10-3cmormore.(3)Aftertheoiltemperatureishigherthan270℃,thehighboilingpointedibleoilcomponentbeginstovaporize,andalargeamountof"greensmoke"isformed,whichismainlycausedbymicrooildropletswithadiameterof10-7~10-3cmthatarenotvisibletothenakedeye.composition.Atthistime,thefoodisaddedtotheoil,thewatercontentinthefoodexpandsandvaporizesrapidly,andpartofitcondensesintoamist,whichformsvisibleoilfumeswiththeoilfumes.Atthesametime,thethermaldecompositionoffuelwillalsogeneratesoot.Themixedgasformedintheabovestagescollideswithairmoleculesduringtheascent,thetemperaturedropsrapidlybelow60°C,andthesaturatedvaporpressuredropstoformanaerosolcontainingcondensate,whilewatervapor,water-containingsootgas,edibleoilandfoodCookingfumescomposedofvolatilesathightemperaturearedischargedtothesurroundingatmosphere,whichistheproductionoffumes.   Therefore,thecookingfume,simplyspeaking,referstotheoilandsmoke,oilistheoilmisttypeisliquid,thesmokeisdust,itissolid,thekitchencookingfumeisamixtureofthesetwo,theseProducedandmixedintheprocessofcookingorfoodprocessing,itbecomesafume,whichisthesourceofcateringfume.Inadditiontooilfume,thereisalsoasmellcalledoilfume.Thisisagas.Whentheoilfumeispurified,youmustfirstprocesstheoilfumeandthenremovethesmelloftheoilfume.However,exceptforthetaste,thisdependsonthelocationofthekitchen.Insomeplaces,youonlyneedtoremovethefume.Iftheconcentrationofthefumeproducedisnothigh,itwillnotaffectthenearbyresidents,andyouwillnotbecomplained.Thenyoudonotneedtoremovethefume.

  • Categories:News
  • Author:
  • Origin:
  • Time of issue:2019-07-29 12:30
  • Views:
Information

The people take food as the first day. With the development of the catering industry, the problem of nuisance pollution caused by various types of cooking fumes in commercial kitchens has become one of the hotspots for urban residents to complain. So, how does cooking kitchen fumes arise?

During cooking, various edible oils must be used, which are roughly divided into vegetable oils and animal oils. Vegetable oils include soybean oil, rapeseed oil, peanut oil, etc., the main components of which are unsaturated fatty acids such as linolenic acid and linoleic acid; animal oil is mainly lard, the main component of which is saturated fatty acid glyceride, the boiling point of edible oil is more complicated, the main component The boiling point is about 300 ℃.

The formation of fume can be divided into three stages:

(1) When the oil is heated to 50 ~ 100 ℃, the oil surface has a slight hot gas rise, and the low boiling point component and moisture contained in it first vaporize.

(2) When the temperature of the oil rises to 100-270 ° C, the higher boiling point component begins to vaporize, and the oil bubbles are denser, forming oil smoke visible to the naked eye, mainly composed of small oil droplets with a diameter of about 10-3 cm or more.

(3) After the oil temperature is higher than 270 ℃, the high boiling point edible oil component begins to vaporize, and a large amount of "green smoke" is formed, which is mainly caused by micro oil droplets with a diameter of 10-7 ~ 10-3 cm that are not visible to the naked eye. composition. At this time, the food is added to the oil, the water content in the food expands and vaporizes rapidly, and part of it condenses into a mist, which forms visible oil fumes with the oil fumes. At the same time, the thermal decomposition of fuel will also generate soot.

The mixed gas formed in the above stages collides with air molecules during the ascent, the temperature drops rapidly below 60 ° C, and the saturated vapor pressure drops to form an aerosol containing condensate, while water vapor, water-containing soot gas, edible oil and food Cooking fumes composed of volatiles at high temperature are discharged to the surrounding atmosphere, which is the production of fumes.

   Therefore, the cooking fume, simply speaking, refers to the oil and smoke, oil is the oil mist type is liquid, the smoke is dust, it is solid, the kitchen cooking fume is a mixture of these two, these Produced and mixed in the process of cooking or food processing, it becomes a fume, which is the source of catering fume.

In addition to oil fume, there is also a smell called oil fume. This is a gas. When the oil fume is purified, you must first process the oil fume and then remove the smell of the oil fume. However, except for the taste, this depends on the location of the kitchen. In some places, you only need to remove the fume. If the concentration of the fume produced is not high, it will not affect the nearby residents, and you will not be complained. Then you do not need to remove the fume.

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