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  2. Template:Smoke point of cooking oils - Wikipedia

    en.wikipedia.org/wiki/Template:Smoke_point_of...

    This page was last edited on 13 October 2024, at 13:50 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

  3. Heat of combustion - Wikipedia

    en.wikipedia.org/wiki/Heat_of_combustion

    The heating value (or energy value or calorific value) of a substance, usually a fuel or food (see food energy), is the amount of heat released during the combustion of a specified amount of it. The calorific value is the total energy released as heat when a substance undergoes complete combustion with oxygen under standard conditions .

  4. Gas mark - Wikipedia

    en.wikipedia.org/wiki/Gas_mark

    In theory, the following formulae can be used to convert between gas mark values and Celsius. For temperatures above 135 °C (gas mark 1), to convert gas mark to degrees Celsius (), multiply the gas mark number by 14, then add 121:

  5. Combustion - Wikipedia

    en.wikipedia.org/wiki/Combustion

    The flames caused as a result of a fuel undergoing combustion (burning) Air pollution abatement equipment provides combustion control for industrial processes.. Combustion, or burning, [1] is a high-temperature exothermic redox chemical reaction between a fuel (the reductant) and an oxidant, usually atmospheric oxygen, that produces oxidized, often gaseous products, in a mixture termed as smoke.

  6. Adiabatic flame temperature - Wikipedia

    en.wikipedia.org/wiki/Adiabatic_flame_temperature

    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 ...

  7. Smoke point - Wikipedia

    en.wikipedia.org/wiki/Smoke_point

    [7] [8] Many cooking oils have smoke points above standard home cooking temperatures: [9] Pan frying (sauté) on stove top heat: 120 °C (248 °F) Deep frying: 160–180 °C (320–356 °F) Oven baking: Average of 180 °C (356 °F) Smoke point decreases at a different pace in different oils. [10]

  8. Bringing Meat to Room Temperature Before Cooking - AOL

    www.aol.com/lifestyle/bringing-meat-room...

    Meat temperature is a hotly debated topic in cooking, so I did some research to find out if you should bring your meat to room temperature. Stay out of the temperature danger zone Many people are ...

  9. Flue gas - Wikipedia

    en.wikipedia.org/wiki/Flue_gas

    Quite often, the flue gas refers to the combustion exhaust gas produced at power plants.Its composition depends on what is being burned, but it will usually consist of mostly nitrogen (typically more than two-thirds) derived from the combustion of air, carbon dioxide (CO 2), and water vapor as well as excess oxygen (also derived from the combustion air).