In the process of using cooking oil to cook food, we all have this experience, that is, some edible oils are prone to produce soot, while others are less likely to produce soot, for example, virgin rapeseed oil is prone to produce soot, and Camellia oil is not easy to produce fumes. After the fat smoke point meter was used for analysis, we found that the reason why the camellia oil was not easy to produce fumes was mainly because of the higher smoke point of camellia oil.
Smoke point is a very important characteristic of edible oil, and it is also a very important indicator to measure the quality and health of edible oil. Usually in the production and processing of oil and fat, smoke point instruments are used to measure smoke points. The smoke point is the lowest temperature at which the heated oil begins to produce smoke. In general, the higher the smoke point, the more stable the oil is at high temperatures, and it is not easy to produce harmful substances and it is not easy to turn black. The oils with lower smoke points will generate identifiable smoke from the oil because some volatile substances such as water, free fatty acids, and oxidatively decomposed short-chain products will escape from the oil. Therefore, the higher the smoke point, the more It is not easy to smoke. The use of oil smoke point instrument to determine the Camellia oil and other edible oils can be understood, scouring Shancha oil smoke point up to 200-215 degrees Celsius, while the general edible oil is only about 100 degrees Celsius, even if the higher quality oil smoke point can only reach 160 degrees Celsius, so natural Camellia oil is not easy to produce smoke.
Modern people pay more attention to health and quality of life. Therefore, in the life, edible oils such as Camellia oleifera, etc., have become popular because they do not produce oil fumes and do not harm human health. The oil contains other nutrients and is very good for human health. Therefore, in order to meet market needs, edible oil processing companies will also use the oil smoke point instrument to develop and produce more varieties of high quality and healthy edible oils. The health needs of the modern population.
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