Using Oil Smoke Point Meter to Distinguish Differences in Edible Oil Quality

At present, the types of edible oils on the market are divided according to their raw materials, such as rapeseed oil, corn oil, soybean oil, etc., but in fact we can only know what the raw materials of these edible oils are by name, but their quality is Is ignorant, and in edible oil processing and production, the company detects the quality of edible oil by means of a grease smoke point meter to determine the smoke point of the oil, and it can be used to scientifically and effectively distinguish the difference of edible oil quality.

Taking rapeseed oil as an example, although many manufacturers on the market produce rapeseed oil, due to differences in raw materials used in the production of rapeseed oil, differences in pressing methods, and differences in refining levels, in fact these rapeseed oils The ingredients are not the same, naturally using the smoke point detector to determine their smoke point value is also different, and there is a close relationship between the smoke point of the oil and the quality of edible oil, generally the higher the smoke point, The better the quality, so by measuring the smoke point, you can separate the difference in edible oil quality.
From an external point of view, edible oils are yellow liquids, so it is difficult to distinguish their quality by the naked eye, but the quality of edible oil is different, then its grade will be different, the price is different, so the use of fat smoke point This kind of scientific detection method to evaluate the quality of edible oil is more fair, fair and reasonable, and can largely avoid artificial factors. And the use of oil smoke point instrument for the determination, but also can play a role in food safety supervision, to avoid poor quality, unsafe edible oil products into the market, to protect the physical and mental health of consumers.
In general, as long as the composition of the oil is different, then the use of oil smoke point instrument to determine the smoke point, you can separate out the nuances between them. The basic rule is that the smoke point of the refined oil is higher than that of the virgin oil. It is generally considered safe that the smoke point of the oil is higher than the cooking temperature. Therefore, as people's understanding of the smoke point increases, the production company also strengthens For the self-checking of edible oil products, the use of oil smoke detectors is actively used to carry out inspections. By publicizing the smoke point of products, it is known which type of cooking is suitable to improve the competitiveness of edible oil products in the market.

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