smoke point


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smoke point

[′smōk ‚pȯint]
(engineering)
The maximum flame height in millimeters at which kerosine will burn without smoking, tested under standard conditions; used as a measure of the burning cleanliness of jet fuel and kerosine.
References in periodicals archive ?
Shortening is also used in food preparations that require deep frying owing to its high smoke point. Moreover, it is used as a pan coating to prevent baked goods from sticking to the pan.
Tenders are invited for purchase of smoke point apparatus(manual) forensic science laboratory ,tvpm
EVOO has a smoke point (the temperature when oil begins to break down and burn) of about 375[degrees]F, so it works well in most typical cooking applications, such as sauteing, grilling, baking, and roasting.
Some of the advantages of using cottonseed oil are that it has a high smoke point and therefore can be used for deep frying and cooking where high temperature is required.
Only low-grade olive oil has a low smoke point, due to old olives or adulteration.
Palm oil is nice for frying since it has a high smoke point. You can reuse the oil only three to four times.
surfaced a new idea for Thanksgiving this year: Frying your turkey in its rice bran oil; it's cholesterol-free and blessed with a high smoke point.
as a "health tonic." Traditionally, ghee is made from cow milk prepared in such a way to reduce the moisture, casein (milk protein), and lactose (milk sugar) contents, leaving a nutty tasting fat that is more shelf stable and has a higher smoke point than regular butter.
Any oil starts to degrade once it reaches its smoke point, which varies from oil to oil.
The obtained results of physical parameters showed that neutralization, bleaching and deodorization processes on crude CSO significantly reduced the moisture content, color, freezing point and smoke point, while slightly decrease in refractive index was observed.
This oil has a high smoke point so it can be used to cook at high temperatures.