Smoke point - Wikipedia. The smoke point of an oil or fat is the temperature at which, under specific and defined conditions, an oil begins to produce a continuous bluish smoke that becomes clearly visible.[1] Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content.[2] The higher FFA in the oil to begin with, the quicker it will break down and start smoking.[2][3] The higher in quality and the lower in FFA, the higher the smoke point.[4] It is important to consider, however, that the FFA only represents typically less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat.[4][5][6]The smoke point of an oil correlates with their level of refinement.[7][8] Many cooking oils have smoke points above standard home cooking temperatures: Standard Cooking Temperatures[9]Pan frying (sauté) on stove top heat: 1. Virgin High Torrent
Read the Virgin High movie synopsis, view the movie trailer, get cast and crew information, see movie photos, and more on Movies.com. C (2. 48 °F)Deep frying: 1. C (3. 20 °F - 3. 56 °F)Oven baking: Average of 1. C (3. 56 °F)Smoke point decreases at different pace in different oils. Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source. Oxidative stability[edit]Hydrolysis and oxidation are the two primary degradation processes that occur in an oil during cooking. Oxidative stability is how resistant an oil is to reacting with oxygen, breaking down and potentially producing harmful compounds while exposed to continuous heat. Oxidative stability is the best predictor of how an oil behaves during cooking .[1. The Rancimat® method is one of the most common methods for testing oxidative stability in oils.[1. This determination entails speeding up the oxidation process in the oil (under heat and forced air), which enables the oils’ stability to be evaluated by monitoring volatile substances associated with rancidity. It is measured as “Induction time” and recorded as total hours before the oil breaks down. Canola oil requires 7. EVOO") and virgin coconut oil will last over a day at 1. Virgin HighlightsC of continuous heat.[9] The differing stabilities correlates with lower levels of polyunsaturated fatty acids, which are more prone to oxidation. EVOO is high in monounsaturated fatty acids and natural antioxidants, conferring stability.[9]The following table presents smoke points and oxidative stability of various fats and oils: Fat. Quality. Smoke Point. Virgin High - Wise guys sneak into a religious girls school where a man (Burt Ward) has banished his daughter (Tracy Dali). · First look inside Virgin high-speed train linking London to Edinburgh. The Evening Standard. Unveiled: The Virgin Azuma arrives at King's Cross. High-speed. Almond oil. 22. 1°C4. F[1. 4]Avocado oil. Refined. 27. 0°C5. F[1. 5][1. 6]Butter. C3. 02°F[1. 7]Canola oil. C4. 28–4. 46°FCanola oil (Rapeseed)Expeller press. C3. 75- 4. 50°F[1. Canola oil (Rapeseed)Refined. C4. 00°FCanola oil (Rapeseed)Unrefined. C2. 25°FCastor oil. Refined. 20. 0°C[2. FCoconut oil. Refined, dry. C4. 00°F[2. 1]Coconut oil. Unrefined, dry expeller pressed, virgin. C3. 50°F[2. 1]Corn oil. C4. 46- 4. 60°FCorn oil. Unrefined. 17. 8°C[2. FCottonseed oil. Refined, bleached, deodorized. C4. 28–4. 46 °FFlaxseed oil. Unrefined. 10. 7°C2. F[1. 6]Lard. 19. 0°C3. F[1. 7]Olive oil. Refined. 19. 9- 2. C3. 90- 4. 70°F[2. Olive oil. Virgin. C[2. 0]4. 10°FOlive oil. Extra virgin, low acidity, high quality. C4. 05°F[1. 6][9]Olive oil. Extra virgin. 19. C3. 74°F[9]Olive oil. Extra virgin. 16. C3. 20°F[1. 6]Palm oil. Difractionated. 23. C[2. 5]4. 55°FPeanut oil. Refined. 23. 2°C[1. FPeanut oil. 22. 9°C4. FPeanut oil. 22. 7°C[1. FPeanut oil. Unrefined. C[1. 6]3. 20°FRice bran oil. Refined. 21. 3°C4. FSesame oil. Unrefined. C3. 50°F[1. 6]Sesame oil. Semirefined. 23. 2°C4. F[1. 6]Soybean oil. C4. 53°FSunflower oil. Neutralized, dewaxed, bleached & deodorized. C4. 86–4. 89°FSunflower oil. Semirefined. 23. 2°C[1. FSunflower oil. 22. C[1. 6]4. 41°FSunflower oil. Unrefined, first cold- pressed, raw. C[3. 0]2. 25°FSunflower oil, high oleic. Refined. 23. 2°C4. F[1. 6]Sunflower oil, high oleic. Unrefined. 16. 0°C3. F[1. 6]Vegetable oil blend. Refined. 22. 0°C[9]4. FSee also[edit]References[edit]^American Oil Chemists' Society (2. AOCS Official Method Cc 9a- 4. Smoke, Flash and Fire Points Cleveland Open Cup Method". Official methods and recommended practices of the AOCS - (6th ed.). Champaign, Ill. : American Oil Chemists' Society. ^ ab. Thomas, Alfred (2. Fats and Fatty Oils. Ullmann's Encyclopedia of Industrial Chemistry. Wenheim: Wiley- VCH. ISBN 3- 5. 27- 3. Bastida, SS; et al. Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty continuous domestic fryings of different foods". Food Sci Tech Int. Gennaro, L. et al., (1. Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis.". Journal of Agricultural and Food Chemistry. Gomez- Alonso, S., et al, (2. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying". J Agric Food Chem. PMID 1. 25. 37. 43. Chen, W., et al, (2. Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods"(PDF). J Food Drug Anal. Boickish, Michael (1. Fats and oils handbook. Champaign, IL: AOCS Press. ISBN 0- 9. 35. 31. Morgan, D. A. (1. Smoke, fire, and flash points of cottonseed, peanut, and other vegetable oils". Oil & Soap. 1. BF0. 25. 45. 48. 1. ^ abcdef. Gray, S (June 2. 01. Cooking with extra virgin olive oil"(PDF). ACNEM Journal. 3. Monoj K. Gupta, Kathleen Warner, Pamela J. White (2. 00. 4). Frying technology and Practices. AOCS Press, Champaign, Illinois. ^Fats and oils in human nutrition. Food and Agriculture Organization of the United Nations and the World Health Organization. ISBN 9. 2- 5- 1. 03. Nwosu, V., et al. Oxidative Stability of various oils as determined by Rancimat Method. Department of Food Science.: North Carolina State University. ^ ab. Methrom. "Oxidative stability of oils and fats - Rancimat method". Application Bulletin. Jacqueline B. Marcus (2. Culinary Nutrition: The Science and Practice of Healthy Cooking. Academic Press. p. 6. ISBN 9. 78- 0. 12- 3. Table 2- 3 Smoke Points of Common Fats and Oils ^"Smoking Points of Fats and Oils." http: //whatscookingamerica. Information/Cooking. Oil. Types. htm^ abcdefghijklm"Smoke Point of Oils | Baseline of Health". Jonbarron. org. 2. Retrieved 2. 01. 6- 0. The Culinary Institute of America (2. The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN9. 78- 0- 4. 70- 4. OCLC 7. 07. 24. 81. What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on July 2. Detwiler, S. B.; Markley, K. S. (1. 94. 0). "Smoke, flash, and fire points of soybean and other vegetable oils". Oil & Soap. 1. BF0. 25. 43. 00. 3. ^ ab. Nutiva, Coconut Oil Manufacturer, http: //nutiva. Olive Oil Smoke Point". Retrieved 2. 01. 6- 0. Italian)Scheda tecnica dell'olio di palma bifrazionato PO 6. Organic unrefined sunflower oil". Retrieved 1. 8 December 2.
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