想讨论一个生活小常识
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多大也没有用，如果坚持中国的烹饪方式。
有可能是用蜡烛把油烟烧掉成二氧化碳，使油烟总量减少而间造成接吸收油烟的效果。
哈哈哈镜
我本将心向明镜， 奈何明镜是哈哈哈镜
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http://www.newton.dep.anl.gov/askasci/chem03/chem03105.htm
Explain the scientific principle in having lighted candles in kitchen to remove unpleasant odor when frying dried fish.
Any open flame will do the job. However, candles are sometimes preferred because they can be scented so as to mask any residual odor that may have escaped exposure to the flame -- or the odor of the candle wax itself.
Candles are sometimes used as an attractive mood-setting feature -- even when not used for odor control. However, extensive use of candles for either odor-control or ambience is probably not a good idea because not all the wax is burned. Some escapes the flame as a vapor. That, and the soot from the flame, will sooner or later dirty the environment with an oily residue.
Returning to your question: The principle at work is combustion. As the exposed flame burns, convection currents around the hot zone case (contaminated) air to be drawn into the flame. Combustible odorants are thereby burned and (it is hoped) transformed into less odorous combustion products.
Overall, it is a rather inefficient process because the temperature of the candle flame is rather low and the necessary air flow is likewise rather poor. The exposed flame of a gas stove burner is much hotter than a candle and therefore far better at combusting (burning) the odorants. In addition, the hotter flame is also better at establishing the necessary convective air flow that brings the odorous material to the flame.
That said, it is wise to use great caution when using open flames of any kind within the home. One need only check the dismal fire statistics to see how many homes (and lives) are lost to imprudent use of candles and the like. One final note: Never use a charcoal grille indoors -- even if placed inside a fireplace. The combustion of the briquettes is certain to produce lethal amounts of carbon monoxide that can prove fatal if inhaled.
Regards,
ProfHoff 730
I am not sure there is a scientific principle. Candles are often scented and when candle wax burns it gives off products of combustion that have that characteristic odor of burning candles. So possibly these odors mask the fish odor. Candles burn with a fuel rich flame (as opposed to an oxygen rich flame) -- that is why the color of the flame is orange-yellow rather than blue (like a gas stove or butane torch). So some particulate carbon is a combustion product. In principle this could absorb the volatile compounds from the frying fish (amines + microscopic particles of cooking oil), like "activated charcoal". However, the amount of particulate carbon and the slow speed of diffusion / convection of those particles my intuition tells me are not large enough to be effective.
Vince Calder
Explain the scientific principle in having lighted candles in kitchen to remove unpleasant odor when frying dried fish.
Any open flame will do the job. However, candles are sometimes preferred because they can be scented so as to mask any residual odor that may have escaped exposure to the flame -- or the odor of the candle wax itself.
Candles are sometimes used as an attractive mood-setting feature -- even when not used for odor control. However, extensive use of candles for either odor-control or ambience is probably not a good idea because not all the wax is burned. Some escapes the flame as a vapor. That, and the soot from the flame, will sooner or later dirty the environment with an oily residue.
Returning to your question: The principle at work is combustion. As the exposed flame burns, convection currents around the hot zone case (contaminated) air to be drawn into the flame. Combustible odorants are thereby burned and (it is hoped) transformed into less odorous combustion products.
Overall, it is a rather inefficient process because the temperature of the candle flame is rather low and the necessary air flow is likewise rather poor. The exposed flame of a gas stove burner is much hotter than a candle and therefore far better at combusting (burning) the odorants. In addition, the hotter flame is also better at establishing the necessary convective air flow that brings the odorous material to the flame.
That said, it is wise to use great caution when using open flames of any kind within the home. One need only check the dismal fire statistics to see how many homes (and lives) are lost to imprudent use of candles and the like. One final note: Never use a charcoal grille indoors -- even if placed inside a fireplace. The combustion of the briquettes is certain to produce lethal amounts of carbon monoxide that can prove fatal if inhaled.
Regards,
ProfHoff 730
I am not sure there is a scientific principle. Candles are often scented and when candle wax burns it gives off products of combustion that have that characteristic odor of burning candles. So possibly these odors mask the fish odor. Candles burn with a fuel rich flame (as opposed to an oxygen rich flame) -- that is why the color of the flame is orange-yellow rather than blue (like a gas stove or butane torch). So some particulate carbon is a combustion product. In principle this could absorb the volatile compounds from the frying fish (amines + microscopic particles of cooking oil), like "activated charcoal". However, the amount of particulate carbon and the slow speed of diffusion / convection of those particles my intuition tells me are not large enough to be effective.
Vince Calder
这好象是要学化学吧．．．
