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Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 ...
Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as free fatty acid (FFA) content. [2]
The rendering of waste cooking oil produces one usable element and several waste elements. Some collectors do their own rendering while others may sell their grease for a lower price to a company with the space and equipment to do so. Refined used cooking oil is what is left after separation of solids and moisture from yellow grease.
It is useful in comparing fuels where condensation of the combustion products is impractical, or heat at a temperature below 150 °C (302 °F) cannot be put to use. One definition of lower heating value, adopted by the American Petroleum Institute (API), uses a reference temperature of 60 °F (15 + 5 ⁄ 9 °C).
A thermal burn is a type of burn resulting from making contact with heated objects, such as boiling water, steam, hot cooking oil, fire, and hot objects. Scalds are the most common type of thermal burn suffered by children, but for adults thermal burns are most commonly caused by fire. [ 2 ]
In conventional seasoning, the oil or fat is converted into a hard surface at or above the high temperatures used for cooking, analogous to the reaction of drying oils. When oils or fats are heated, multiple degradation reactions occur, including decomposition, autoxidation, thermal oxidation , polymerization , and cyclization .
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.
The constant volume adiabatic flame temperature is the temperature that results from a complete combustion process that occurs without any work, heat transfer or changes in kinetic or potential energy. Its temperature is higher than in the constant pressure process because no energy is utilized to change the volume of the system (i.e., generate ...