Fried cabbage produces PM2.5, which is equivalent to driving 56 kilometers

Recently, Zhao Huimin, director of the Beijing Foreign Affairs Office, said that the "Chinese habit of cooking to PM2.5 contribution is not small", detonated the Internet users' flirtation and discussion. Will cooking produce PM2.5? Which cooking method produces more PM2.5? On the 13th, the reporter measured the PM2.5 data produced by different dishes in professional organizations, and found that the PM2.5 produced by cooking was far beyond imagination.Fire heavy oil fried oil smoke up to in the field of cooking oil smoke research and purification has been many years of research Lide environmental protection company, General Manager Liu Xin told reporters that china's cooking process is basically hot pot, oil, hot oil, ingredients, stir-fry, seasoning and dishes, "which produce the largest amount of oil smoke for the next ingredients, frying and pot these three steps."Liu Xin said that the oil smoke particles produced by the cooking process can be divided into two categories: the first type of sedimentable particles produced by mechanical dispersion (explosive pot) will sink to the ground, will not cause persistent pollution of the atmosphere; Between 0.01 and 1.0 microns, floating in the air and long-term existence, belongs to the typical PM2.5;the amount of oil used, the more fierce the fire, the more frequent frying, the more smoke production. Liu Xin said that the test found that Xiang cuisine has the highest concentration of fumes, fast food second, Cantonese food is the least.same day, a reporter from the Beijing News also invited researchers from the environmental non-profit organization "Natural University" to monitor the numerical changes of PM2.5 using steaming, cooking, frying and frying at home. The results show that cooking does produce PM2.5, but the steaming and cooking method produces not much PM2.5, while when frying and frying vegetables, PM2.5 quickly soared 8 times to nearly 20 times, reaching the level of serious pollution and even popping table, of which fried vegetables produced the most PM2.5, within 5 minutes PM2.5 value increased from the beginning of 38 micrograms / cubic meters to 787 micrograms / cubic meters of popping table level.cooked 7 dishes, bean fried meat smoke the largestreporter in the lid environmental protection company's cooking monitoring laboratory, on-site simulation of ordinary home kitchens, different dishes produced by PM2.5 data measurement.first dish cooked by the experimenter was bitter melon scrambled eggs. In a hot pot, the monitor shows that the PM2.5 concentration is only 0.7 mg/m3, but as soon as the oil is poured into the pan, the data jumps to 4.18 mg/m3 and then drops to about 1.1 mg/m3, but by the time the pan is out, the data rises. The total AMOUNT of PM2.5 produced by the final dish was 126.06 mg.In the test, a total of fried bitter melon scrambled eggs, red roast chicken nuggets, beans fried meat, fried cabbage, fried cashews, fried potato silk and fried potato chips and other 7 dishes, of which the highest total pm2.5 production is bean fried meat, up to 494.21 mg, the least is fried potato silk, 115.18 mg. The instantaneous concentration of bean fried meat PM2.5 reached a maximum of 36.45 mg/m3." According to national standards, a domestically produced car travels 1 km and produces 4.5 mg of PM2.5. Fried cabbage produces 253.7 milligrams of PM2.5 at a time, which is equivalent to 22.5 pm in a car travelling 56 km. Liu , said they didn't really believe the data, and after several experiments, they found it to be authentic. Of course, different people have different frying habits, we are in accordance with the data and time on the menu operation, with retestability. The tests currently completed are limited to dozens of samples, and we plan to complete about 1,000 dishes in order to reach a more scientific conclusion. " 6 times the pm2.5 of the dinner-time food street even more alarming data on the production of fumes by catering companies. Liu Xin admitted that the company once went to a food street to measure, in the evening peak meal, the street PM2.5 data is 6-7 times the usual.the current "food industry smoke emission standards", catering enterprises emission standards limit is 2 mg / cubic meters. "Many food and beverage companies now emit far more smoke than they should, and even to meet that standard, a restaurant with three or four stoves emits about 20 grams of PM2.5 an hour." Liu Xin said this is equivalent to a car running more than 4,400 kilometers.PM2.5 Easily adsorb carcinogens in oil smoke Fan Zhihong, associate professor in the Department of Nutrition and Food Safety at the School of Food Sciences of China Agricultural University and director of the China Nutrition Association, also points out that pollution from food and beverage cooking is an important source of air pollution. Cooked and cooked in a way that produces PM2.5 is negligible, and that is mainly produced by firing gas during combustion. But fried vegetables, fried is not the same, smoke has benzene , hemlineamine and a large number of carcinogens, will adsorption glued to PM2.5, which is more severe than "ordinary dust", inhaled by the human body easy to cause lung cancer, stomach cancer and so on. And when cooking, the oil is too warm, producing more PM2.5, producing more carcinogens and aging substances.Expert advice
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as much as possible by steaming, cooking, stewing For how to reduce the pollution of smoke PM2.5, experts recommend that, whether vegetables, pasta or fish, as much as possible to use steaming, cooking, stewing. High-rise buildings, if the flue is shared, in the concentrated cooking time period, even if not cooking, it is best to turn on the smoker.In addition, experts believe that, first of all, the catering enterprises to implement new standards for smoke emissions, installation of smoke-free emissions and other purification equipment, for families, but also to introduce relevant regulations, so that the community in the construction, unified in the flue discharge installation of smoke purification equipment.