fettångor

Fettångor, often translated as grease vapors or cooking fumes, refers to the airborne particles and gases released during the process of cooking, particularly when frying or sautéing foods. These vapors are a complex mixture that can include water vapor, fat droplets (aerosolized grease), and volatile organic compounds (VOCs) released from the food itself and from the heating of cooking oils.

The composition and density of fettångor vary greatly depending on the type of food being cooked, the cooking temperature, the cooking method, and the type of oil or fat used. Foods with higher fat content, such as bacon or fatty meats, tend to produce more significant fettångor. High-temperature cooking, like deep-frying, also intensifies the release of these vapors.

Exposure to fettångor, especially in poorly ventilated spaces, can lead to various issues. In the short term, it can cause a greasy residue to accumulate on surfaces, impart unpleasant odors to the air, and potentially irritate the eyes and respiratory system. Long-term or heavy exposure in occupational settings, such as commercial kitchens, has been a subject of research regarding potential health impacts, though the precise nature and extent of these impacts are still being studied.

To mitigate the effects of fettångor, ventilation systems such as range hoods are commonly used in kitchens. These systems capture and remove the airborne particles and gases, improving indoor air quality and reducing the deposition of grease on kitchen surfaces.