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- Smoke_point abstract "The smoke point of an oil or fat is the temperature at which, under defined conditions, enough volatile compounds emerge when a bluish smoke becomes clearly visible from the oil. At this temperature, volatile compounds, such as free fatty acids, and short-chain degradation products of oxidation come up from the oil. These volatile compounds degrade in air to give soot. The smoke point indicates the temperature limit up to which that cooking oil can be used.The smoke point correlates with the amount of free fatty acid in an oil. It varies widely, depending on origin and refinement. The smoke point of an oil does tend to increase as free fatty acid content decreases and degree of refinement increases. Heating the oil produces free fatty acid and as this heating time increases, more free fatty acids are produced, thereby decreasing smoke point. It is one reason not to use the same oil to deep fry more than twice. Intermittent frying has a markedly greater effect on oil deterioration than continuous frying.Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can first ignite when mixed with air.The following table presents smoke points of various fats:".
- Smoke_point wikiPageExternalLink article.php?id=50&title=Smoke+Points+of+Various+Fats.
- Smoke_point wikiPageExternalLink OilSmokePoints.htm.
- Smoke_point wikiPageID "2377066".
- Smoke_point wikiPageLength "8919".
- Smoke_point wikiPageOutDegree "61".
- Smoke_point wikiPageRevisionID "706145058".
- Smoke_point wikiPageWikiLink Almond.
- Smoke_point wikiPageWikiLink Autoignition_temperature.
- Smoke_point wikiPageWikiLink Avocado_oil.
- Smoke_point wikiPageWikiLink Boiling_point.
- Smoke_point wikiPageWikiLink Butter.
- Smoke_point wikiPageWikiLink Canola.
- Smoke_point wikiPageWikiLink Castor_oil.
- Smoke_point wikiPageWikiLink Category:Chemical_properties.
- Smoke_point wikiPageWikiLink Category:Cooking_fats.
- Smoke_point wikiPageWikiLink Category:Smoke.
- Smoke_point wikiPageWikiLink Coconut_oil.
- Smoke_point wikiPageWikiLink Cooking_oil.
- Smoke_point wikiPageWikiLink Corn_oil.
- Smoke_point wikiPageWikiLink Cottonseed_oil.
- Smoke_point wikiPageWikiLink Fatty_acid.
- Smoke_point wikiPageWikiLink Fire_point.
- Smoke_point wikiPageWikiLink Flash_point.
- Smoke_point wikiPageWikiLink Ghee.
- Smoke_point wikiPageWikiLink Grape_seed_oil.
- Smoke_point wikiPageWikiLink Hazelnut.
- Smoke_point wikiPageWikiLink Hemp_oil.
- Smoke_point wikiPageWikiLink Lard.
- Smoke_point wikiPageWikiLink Linseed_oil.
- Smoke_point wikiPageWikiLink Macadamia_oil.
- Smoke_point wikiPageWikiLink Mustard_oil.
- Smoke_point wikiPageWikiLink Oleic_acid.
- Smoke_point wikiPageWikiLink Olive_oil.
- Smoke_point wikiPageWikiLink Olive_pomace_oil.
- Smoke_point wikiPageWikiLink Palm_oil.
- Smoke_point wikiPageWikiLink Peanut_oil.
- Smoke_point wikiPageWikiLink Rapeseed.
- Smoke_point wikiPageWikiLink Rice_bran_oil.
- Smoke_point wikiPageWikiLink Safflower.
- Smoke_point wikiPageWikiLink Sesame_oil.
- Smoke_point wikiPageWikiLink Shortening.
- Smoke_point wikiPageWikiLink Soybean_oil.
- Smoke_point wikiPageWikiLink Sunflower_oil.
- Smoke_point wikiPageWikiLink Tallow.
- Smoke_point wikiPageWikiLink Tea_seed_oil.
- Smoke_point wikiPageWikiLink Walnut_oil.
- Smoke_point wikiPageWikiLinkText "Smoke point".
- Smoke_point wikiPageWikiLinkText "smoke point".
- Smoke_point wikiPageWikiLinkText "smoking temperature".
- Smoke_point wikiPageUsesTemplate Template:Citation_needed.
- Smoke_point wikiPageUsesTemplate Template:Cite_book.
- Smoke_point wikiPageUsesTemplate Template:Reflist.
- Smoke_point subject Category:Chemical_properties.
- Smoke_point subject Category:Cooking_fats.
- Smoke_point subject Category:Smoke.
- Smoke_point hypernym Temperature.
- Smoke_point type Species.
- Smoke_point type Particulate.
- Smoke_point type Property.
- Smoke_point comment "The smoke point of an oil or fat is the temperature at which, under defined conditions, enough volatile compounds emerge when a bluish smoke becomes clearly visible from the oil. At this temperature, volatile compounds, such as free fatty acids, and short-chain degradation products of oxidation come up from the oil. These volatile compounds degrade in air to give soot.".
- Smoke_point label "Smoke point".
- Smoke_point sameAs Q899802.
- Smoke_point sameAs Punt_de_fumeig.
- Smoke_point sameAs Rauchpunkt.
- Smoke_point sameAs Punto_de_humeo.
- Smoke_point sameAs Savupiste.
- Smoke_point sameAs Point_de_fumée.
- Smoke_point sameAs נקודת_העשן.
- Smoke_point sameAs Titik_asap.
- Smoke_point sameAs Punto_di_fumo.
- Smoke_point sameAs 発煙点.
- Smoke_point sameAs Smilkimo_temperatūra.
- Smoke_point sameAs പുക_സീമ.
- Smoke_point sameAs Rookpunt.
- Smoke_point sameAs Røykpunkt.
- Smoke_point sameAs Punkt_dymienia.
- Smoke_point sameAs m.077m0r.
- Smoke_point sameAs Điểm_khói.
- Smoke_point sameAs Q899802.
- Smoke_point sameAs 冒煙點.
- Smoke_point wasDerivedFrom Smoke_point?oldid=706145058.
- Smoke_point isPrimaryTopicOf Smoke_point.