Smoke points, also known as smoke points, are the lowest temperatures at which heated oil begins to produce smoke. The height of the smoke point is closely related to the quality of the oil. Generally speaking, the higher the smoke point, the more stable the oil at high temperature, the less likely it is to blacken and produce harmful substances. Therefore, the oil smoke point is an important factor in oil detection. The detection index, and the smoke point value is usually measured by using a grease smoke meter . The instrument is based on the national standard GB/T20795-2006 "Measurement of vegetable oil smoke point", Article 5 "Second method visual measurement method" The special instrument for detecting plant oil smoke spots can be widely used in scientific research, universities, edible oil, industry and colleges, research institutes, measurement and testing departments and other units for the detection and testing of smoke points of vegetable oil products.
If you look at different types of grease spots, then we will find that there are obvious differences in the values ​​of smoke and fat between different oils and fats. It can be said that the smoke points are different. For example, in unrefined edible oil, sunflower oil has a smoke point of 107 ° C, soybean oil and peanut oil are both 160 ° C, sesame oil 177 ° C, and virgin olive oil is higher, close to 200 ° C. After the various refined oils are filtered through the refining process, many impurities that easily cause the oil to smoke are removed, and the smoke points are almost all above 230 ° C, which indicates that the fumes are improved after the vegetable oil is refined.
The analysis can be known that the cause of the large difference in fat and smoke is mainly related to the composition of the oil. The production of smoke is mainly caused by the presence of some relatively low-boiling substances in the oil, such as free fatty acids, glycosyl esters, and non-saponification. Things and so on. Different types of high quality, the composition and content of these substances are different, so the smoke points are not the same, even the same type of oil, the origin of the raw materials is different, the pressing method is different, the degree of refining is different, the mixing ratio is different, then the oil The smoke points are also different. Therefore, it is very scientific to determine the fat and smoke point by the grease smoke meter and use the smoke point value as a basis for evaluating the quality of the oil.
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