Oily Grime Formed on Hard Surfaces of Kitchen Appliances: Chemical Composition and Oxidation Mechanism

Abstract

AbstractThe cooking of oil‐containing food products at high temperatures results in an insoluble, unsightly, greasy layer of grime on appliance surfaces in residential and commercial kitchens. Over time, adsorbed grime becomes difficult to remove using normal dishwashing detergents. A number of studies have focused on the deterioration and oxidation of oils and the harmful effects that volatile compounds associated with such processes have on human health. Little attention, however, has been paid to kitchen grime. The present study examined grime obtained from the surfaces of appliances such as sirocco fans, filters, and range hoods in residential kitchens in Tokyo. The grime was characterized by X‐ray fluorescence spectroscopy (XRF), Fourier‐transform infrared spectroscopy (FT‐IR), size exclusion chromatography (SEC), thermal hydrolysis methylation–gas chromatography–mass spectroscopy (THM–GCMS), and nuclear magnetic resonance (NMR) techniques. The chemical composition and structure of the grime differed from those of the edible oils. The grime consisted mainly of polymerized and oxidized triacylglycerols. Bridging between unsaturated acyl groups of triglycerols occurred through thermal oxidation and aging in air, yielding their dimers, trimers, and highly polymerized products while also transforming unsaturated acyl groups into saturated ones. Cross‐linking reactions involving dibasic acids also caused polymerization. Those polymerized products strongly adhered to the hard surfaces of the appliances. Small amounts of cellulose fibers from air or towel may also play a role in mechanically stabilizing the dirt structure.