厨房油污基础知识.docx

Understanding the formation mechanism of oil grime in kitchenCooking oil in kitchenCooking oil is plant, animal or synthetic /wiki/Fatfat. Types of cooking oil include: /wiki/Olive_oilolive oil, /wiki/Palm_oilpalm oil, /wiki/Soybean_oilsoybean oil, /wiki/Canola_oilcanola oil (rapeseed oil), /wiki/Pumpkin_seed_oilpumpkin seed oil, /wiki/Corn_oilcorn oil, /wiki/Sunflower_oilsunflower oil, /wiki/Safflower_oilsafflower oil, /wiki/Peanut_oilpeanut oil, /wiki/Grape_seed_oilgrape seed oil, /wiki/Sesame_oilsesame oil, /wiki/Argan_oilargan oil, /wiki/Rice_bran_oilrice bran oil and other /wiki/List_of_vegetable_oilsvegetable oils. (橄榄油、棕榈油、大豆油、加拿大菜油、南瓜籽油、玉米油、葵花籽油、红花油、花生油、葡萄籽油、芝麻油、坚果油、米糠油、其他植物油。)Characteristics of cooking oil: typically a liquid, although some oils that contain saturated fat, such as /wiki/Coconut_oilcoconut oil, /wiki/Palm_oilpalm oil and /wiki/Palm_kernel_oilpalm kernel oil, are solid at room temperature. Heating oil changes its characteristics. Oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is important to match the oils heat tolerance with the cooking method.[1]Smoking point: 油样加热至开始连续发蓝烟时的温度。Table 1. Types of cooking oils their characteristics [2, 3]Type of oil or fat/wiki/Saturated_fatSaturated/wiki/Monounsaturated_fatMonounsaturated/wiki/Polyunsaturated_fatPolyunsaturated/wiki/Smoke_pointSmoke pointUses/wiki/AlmondAlmond8%66%26%221 °C (430 °F)Baking, sauces, flavoring/wiki/AvocadoAvocado12%74%14%271 °C (520 °F)Frying, sautéing, dipping oil, salad oil/wiki/ButterButter66%30%4%150 °C (302 °F)Cooking, baking, condiment, sauces, flavoring/wiki/GheeGhee, /wiki/Clarified_butterclarified butter65%32%3%190–250 °C (374–482 °F)Deep frying, cooking, /wiki/Saut%C3%A9eingsautéeing, condiment, flavoring/wiki/Canola_oilCanola oil6%62%32%204 °C (399 °F)Frying, baking, salad dressings/wiki/Coconut_oilCoconut oil92%6%2%177 °C (351 °F)Commercial baked goods, candy and sweets, whipp