Research Progress on Influential Factors of and Control Technologies for Aldehyde Formation in Cooking oil Fume

doi:10.7506/spkx1002-6630-20230630-243

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (10): 298-309.doi: 10.7506/spkx1002-6630-20230630-243

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Research Progress on Influential Factors of and Control Technologies for Aldehyde Formation in Cooking oil Fume

FU Gui, FAN Zhenyu, SUN Yating, ZHAO Yueliang, WANG Mingfu

(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Shanghai Dr. Cheese Technology Co. Ltd., Shanghai 200040, China;3. School of Public Health, School of Medicine, Shanghai Jiao Tong University, Shanghai 200025, China;4. Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China)

Online:2024-05-25 Published:2024-06-08

Abstract

Abstract: Gaseous oil fume is complex in composition and contains a large number of harmful volatile organic compounds (VOCs), which are one of the major pollutants in indoor air and also the major source of oil fume odor, with aldehydes accounting for the major proportion. This paper reviews the formation and composition of cooking oil fume, the hazards of and the detection methods for volatile aldehydes in cooking oil fume, and the factors influencing their formation. It also summarizes the current techniques to control the formation of aldehydes in cooking oil fume to provide a theoretical basis for the scientific regulation of aldehydes pollution from cooking oil fume.

Key words: cooking oil fumes; aldehydes; detection; influencing factors; control techniques

CLC Number:

TS221

FU Gui, FAN Zhenyu, SUN Yating, ZHAO Yueliang, WANG Mingfu. Research Progress on Influential Factors of and Control Technologies for Aldehyde Formation in Cooking oil Fume[J]. FOOD SCIENCE, 2024, 45(10): 298-309.

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Research Progress on Influential Factors of and Control Technologies for Aldehyde Formation in Cooking oil Fume

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