Effects of cooking method, cooking oil, and food type on aldehyde emissions in cooking oil fumes

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• 作者：Chiung-Yu Peng ; Dr. P.H.^a ; ^b ; ^{pengcy@kmu.edu.tw} ; Cheng-Hang Lan^c ; Pei-Chen Lin^d ; Yi-Chun Kuo^a
• 关键词：t ; t-2 ; 4-Decadienal ; Nonanal ; Unsaturated fatty acid ; High temperature frying
• 刊名：Journal of Hazardous Materials
• 出版年：2017
• 出版时间：15 February 2017
• 年：2017
• 卷：324
• 期：part_PB
• 页码：160-167
• 全文大小：1675 K
• 卷排序：324

文摘

Characterization of aldehyde emissions in oil fumes under a near real-setup. Stir frying has the lowest cooking temperature resulting in the lowest aldehyde emissions. Cooking oils with low unsaturated fatty acid produce less aldehyde and less toxic species.