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餐饮厨房油烟是如何形成的?

来源:/添加时间:2018-04-27 13:47:04
在炒菜过程中,必须会用到各种食用油,大体上分为植物油和动物油。植物油有豆油、菜籽油、花生油等,其主要成分为亚麻酸、亚油酸等不饱和脂肪酸;动物油以猪油为主,主要成分为饱和脂肪酸甘油脂,食用油的沸点比较复杂,主要成分的沸点约300℃。
In the process of cooking, various edible oils must be used, which are generally divided into vegetable oils and animal oils. Vegetable oils include soybean oil, rapeseed oil, peanut oil and other unsaturated fatty acids, such as linolenic acid and linoleic acid. The main ingredient of animal oil is lard oil, the main ingredient is saturated fatty acid glyceride, the boiling point of edible oil is more complex, and the boiling point of the main ingredients is about 300 C.
油烟的形成可以分为三个阶段 :
The ion of oil fume can be divided into three stages:
(1)油加热到50~100℃时,油面有轻微热气上升,所含低沸点分量和水分首先汽化。
(1) when the oil is heated to 50~100 degrees, the surface of the oil rises slightly, and the low boiling point and moisture content first vaporizes.
(2)油的温度上升至100~270℃时,较高沸点的分量开始汽化,油泡较密,形成肉眼可见 的油烟,主要是直径约10-3 cm以上的小油液滴组成。
(2) when the temperature of oil rises to 100~270 C, the component of the higher boiling point begins to vaporize, and the oil bubble is denser, forming the visible oil smoke, mainly composed of small oil droplets with a diameter of more than 10-3 cm.
(3)油的温度大于270℃后,高沸点的食用油分量开始汽化,并形成大量“青烟”,主要是由直径10-7~10-3 cm不为肉眼所见的微油滴所组成。此时,往油中加入食品,食品中所含水分急剧膨胀汽化,其中部分冷凝成雾,与油烟一起形成可见的油烟雾。同时,燃料热分解也会生成烟尘。
济南厨房排烟管道
(3) after the oil temperature is more than 270, the high boiling point of the edible oil begins to vaporize and forms a large number of "green smoke", mainly composed of the micro oil droplets which are not seen by the naked eye from 10-7 to 10-3 cm in diameter. At this point, the food is added to the oil, and the moisture content in the food rapidly expands and vaporizes, some of which condenses into fog, forming visible fumes with lampblack. At the same time, the thermal decomposition of fuel can also produce dust.
上述各阶段所形成的混合气体在上升过程中与空气分子碰撞,温度迅速下降到60℃以下,饱和蒸汽压下降,形成含冷凝物的气溶胶,而水气、含水烟尘气体、食用油及食品在高温下的挥发物所组成的烹饪油烟外排到周围的大气中,这就是油烟的产生。
The mixed gases formed in the above stages collide with the air molecules during the rising process, and the temperature drops to less than 60 degrees C, and the saturated vapor pressure drops to form the aerosol containing the condensate, and the gas, the water and the smoke, the edible oil and the food are discharged into the surrounding atmosphere by the cooking oil fumes from the volatiles of the high temperature. It is the production of oil smoke.
所以,餐饮的油烟,简单的说,指的是就是油和烟,油就是油雾类属于液体,烟的话就是粉尘类,是固体,厨房所生产的的油烟,就是这两者的混合物,这些在炒菜或是说食品加工过程中产生并混合在一起,就成了油烟,这就是餐饮油烟的来源。
So, food fume, simply say, refers to oil and smoke, oil is oil mist category belongs to liquid, smoke is dust, is solid, the kitchen production of fumes, is the mixture of the two, these in the process of cooking or food processing and mixed in the process, this is the fume, this is the fume, this is the fume, this is the fume, this is the fume, this is the fume, this is the fume, this is the fume, this is the fume, this is the fume, this is the fume It is the source of cooking fumes.
除了油烟以外,还是一种叫油烟味,这个是气体,在油烟净化的时候 ,必须先处理油烟,然后再除油烟异味,不过呢,除不除味道,这个要看厨房所在的地段而定,有些场所只是需要除油烟就行了,如果所产生的油烟味道浓度不高,不会影响到附近的居民,不会被人投诉,那就不需要除味道。
In addition to lampblack, this is a kind of smell of oil smoke, this is the gas, when the oil smoke purification, we must first treat the fume, and then remove the smell of oil and smoke, except the smell, this depends on the location of the kitchen, some places only need to remove fumes, if the smell of fume is produced. Not high, will not affect the nearby residents, will not be complained, then do not need to remove flavor.
关于济南厨房排烟管道就先介绍到这里了,相信大家在实际的工作中会用到相关知识,如果您有这方面的需要,欢迎前来选购。
The Ji'nan kitchen smoke pipeline first introduced here, I believe that you will use the relevant knowledge in the actual work, if you have this need, welcome to buy.

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