The use of fat smoke analyzer to analyze why different types of fat smoke point different?

When we buy edible oils in supermarkets, we will find different types of edible oils, including rapeseed oil, peanut oil, corn oil, and olive oil. Different oils and oils have different characteristics. Fatty smoke is one of the most important indicators to measure the quality of fats and oils. It is usually measured using a grease detector. If a fat smoke detector is used to measure different types of fats, then we will find rapeseed oil, peanut oil and corn oil. , olive oil, etc., their smoke point is not the same, and some even the difference will be very obvious, then what causes the difference?

If we analyze the composition of oils and fats, we will find that the composition of fats and oils is mainly fatty acids, including fatty acid carbon chain length, degree of unsaturation, and triglyceride composition. In one hand, pure oils are due to their fatty acids and triglyceride components. , so its smoke point should be constant, but the actual situation is not the case, this is because in addition to these ingredients in the oil, it often contains a small amount of non-triglyceride components, such as free fatty acids, oxidation products, phospholipids , Mono- and di-glycerides, added antioxidants, etc. Therefore, after the use of fat smoke point meter, different types of grease, smoke point is also different.
The various components of the oil have different effects on the smoke point. For example, the higher the fatty acid content, the lower the smoke point. The use of oil smoke point instrument research found that the acid value rose from 0.2 to 0.5, and the smoke point decreased. 16 °C; and different phospholipid content also has an impact on the smoke point, with the increase in phospholipid content, smoke point decreased, basically increasing the phosphorus content of 30mg/kg, smoke point decreased by 4 °C. This is why, in the modern production of oils and fats, one of the important reasons why people can improve the smoke point of fats through oil refining. The oil smoke point instrument can guide the production and processing of oils and fats, improve the production process, and produce oil products that meet the prescribed smoke point requirements. The factory pass rate of the product.