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The detection of the smoke point is obtained by observing with the naked eye with the oil smoke point instrument. Affected by the heating rate, thermometer reading and personal eye sensitivity, the artificial factor causes the smoke spot measurement error to be large. The inspection and quarantine system must not only complete a large number of import and export inspection tasks, but also do a good job of controlling the processing processes of the production enterprises. It also requires accurate and rapid detection of oil products.
The refined smoke point instrument was used to accurately determine the smoke point and free fatty acid content of refined soybean oil, and the linear function relationship between the two was found. That is, the free fatty acid content was calculated by determining the acid value content of the oil, according to the linearity. Relations, calculate the fat smoke point. The level of the smoke point directly affects the quality of the product. Therefore, increasing the smoke point of the grease is the key and difficult point that the production enterprise needs to solve urgently. It discusses the factors affecting the smoke point, such as alkali processing, decolorization and deodorization. And put forward the corresponding control measures.
Through the analysis of the fat smoke point instrument, we found that the cause of the lower smoke point was mainly because the hydration of the soybean oil was not complete, in which a small amount of phospholipids were eaten, and when the 280e heating test, the oil became darker and traced out. Still contained in the oil, phospholipids oxidatively decompose and blacken at higher temperatures. And a large amount of smoke is precipitated, causing low smoke points and large smoke.
The major application of grease smoke point instrument in the research and measurement of grease smoke point
Smoke point is an important indicator of cooking oil. The smoke point is mainly caused by the presence of relatively low-boiling substances in the oil, such as free fatty acids, monoglycerides, unsaponifiables, etc. In the heating process, free fatty acids, etc. More volatile than triglycerides. As people's living standards continue to rise, the requirements for oil smoke points are also increasing. In general, fats consisting of short carbon chains or fatty acids with large unsaturation are much lower than those of fats with saturated carbon acids with high carbon chains. The smoke point of unrefined oils and fats and oils that are hydrolyzed and oxidized due to use are much lower than those of high-grade refined oils. For the determination of the smoke point of fats and oils can be used to detect oil smoke point instrument for the production of oil to provide effective help.