餐饮源挥发性有机物的排放特征及影响因素

影响餐饮业挥发性有机物排放浓度和组分构成的因素繁多。在餐饮实验平台上利用控制单一变量的方法,研究了食用油种类、烹饪方式和食材种类等因素对餐饮烹饪过程中非甲烷总烃(NMHC)、非甲烷的挥发性有机物(NMVOCs)和醛酮类化合物的排放特征的影响。结果表明:玉米油烹饪产生的NMVOCs浓度低为434μg/m3,仅为调和油的1/10,其产生的NMVOCs组分种类最少,致癌风险较调和油和起酥油更低;油炸的烹饪方式相比炒生成更多的NMVOCs和醛酮类化合物,相同方式下烹饪肉类食材产生的NMVOCs组分种类数量比蔬菜类食材更多。

CHARACTERIZATION AND INFLUENCING FACTORS OF VOLATILE ORGANIC COMPOUNDS EMITTED FROM COOKING

Many factors affect the emission concentration and composition of volatile organic compounds in the catering industry. Used the method of controlling a single variable on the catering experimental platform, the effects of the types of edible oils, cooking methods, and types of ingredients on the emission characteristics of non-methane total hydrocarbons(NMHC), non-methane volatile organic compounds(NMVOCs) and aldehydes and ketones in the cooking process of catering were studied. The results showed that the concentration of NMVOCs produced by cooking with corn oil was as low as 434 μg/m3, and that's only 1/10 of the blended oil. The NMVOCs produced by corn oil had the least kinds of components, and the risk of carcinogenesis was lower than that of blended oils and shortenings. The cooking method of deep-frying produced more NMVOCs and aldehydes and ketone compounds than those of stir-frying. The types and quantities of NMVOCs produced by cooking meat ingredients were more than those of vegetable ingredcents in the same way.