Cooking 5 minutes PM2.5 soar 20 times

5 minutes cooking, PM2.5 soared nearly 20 times? Recently, such a set of experimentally-derived data surprised people. In response to this experimental conclusion, the reporter of “Life Times” consulted with the member of the Expert Team of Environmental Assessment Experts of the Ministry of Environmental Protection and Peng Yingdeng, a researcher of the National Urban Environmental Pollution Control Technology Research Center.

It was found through experiments that the experiment that caused people's hot debates about the pollution and explosion of the shabu-shabu was conducted by the environmental protection organization “Natural University”. The researchers tested the PM2.5 produced by the four cooking methods of boiled corn, steamed buns, fried potato chips, and fried gourd, with the doors and windows closed, and without a range hood.

According to the data, after cooking corn for 10 minutes, PM2.5 in the kitchen only increased by 11 micrograms/cubic meter, which is the minimum; similar to boiled corn, after steaming, the value only increased by 21 micrograms/cubic meter after 10 minutes. Excluding; French fries lasted for 5 minutes, PM2.5 value was more than 7 times higher than before, and the air quality in the kitchen was changed to “seriously polluted”; the most terrible pollution was the frying loofah, only using onions and ginger. When the garlic, pepper, and pepper are used to fragrant incense, PM2.5 in the air has soared to nearly 20 times the initial value, reaching the level of "burst".

Circulation is good, PM2.5 can be lost 90% Peng Yingdeng said that the impact of Chinese cooking on the air quality does exist, which is one of the three major sources of indoor pollution, but in life, the degree of pollution is far from the above experiment. serious. "7 to 20 times pollution is unlikely to occur."

“The experiment was carried out with doors and windows closed and no range hoods. But in real life, almost no one will do this.” Peng Yingdeng said that air circulation is one of the most important ways to reduce PM2.5. If the cooker hood works well and opens the window, the PM2.5 generated during cooking can almost lose more than 90%.

5 strokes to reduce the kitchen pollution Although the kitchen pollution is not so terrible in the experiment, but how to reduce the damage of the kitchen smoke is still everyone should learn homework. Professor Peng Yingdeng and director of the Lung Cancer Center of Capital Medical University and director of the thoracic surgery branch of Beijing Xuanwu Hospital support Shu Xie for our support.

More cooking, less fried and fried. When edible oil is heated to 250°C, a large amount of oil smoke will appear. Traditional Chinese cooking methods such as frying, frying, and frying oil temperatures are all above 260°C. Therefore, they should be used as little as possible and replaced with cold, steamed, boiled, marinated, etc.; when cooking, the oil temperature should not exceed 200°C (as far as possible). Pan smoke is the limit).

Keep the kitchen airy. When cooking, if you do not want fumes to float into the living room and other rooms, you can close the kitchen door, but the windows must be opened to ensure that there is circulation of air.

Range hoods should be opened early and closed later. If the pan is not too hot, you must open the cooker hood; if you use the method of frying, stir frying, etc., you should switch off after 3 to 5 minutes. Even when cooking, it is best to open the hood to a small stall.

Do not cook meals, it is best to open the hood. Since many high-rise residential buildings now use public flues, in the period of concentrated cooking, even if they do not cook, it is best to open the range hoods to prevent smoke from other people's homes, through the flue into their kitchens.

Use high cooking oil. The kitchen fume is directly related to the oil temperature when cooking. You should buy oil with stable oil and high smoke point. If refined olive oil is used in conjunction with a non-stick pan, there is very little production of soot. Peanut oil and canola oil are also suitable for cooking.