The solution of automatic determination of smoke point of peanut oil
Edible vegetable oil is generally prepared by two methods: pressing and leaching. The press method is the method of extracting oil from oil by physical press. Leaching method is a method of extracting oil from oil with edible solvent based on chemical principle. It is the most advanced production process recognized internationally at present. Both pressed and leached oils have to be chemically refined before they become edible products. The oil obtained only by the first process of pressing or leaching is called crude oil and is inedible. In the production process, the pressed oil and the leach oil must be refined through alkali refining, decolorization, deodorization and other chemical processes to remove the impurities in the oil, so as to make it meet the national standards and become edible refined oil.
According to the standard GB/T1534-2017 "Peanut Oil", the smoke point of the primary leaching product must be greater than or equal to 190 degrees. The smoke point detection method in the standard is strictly in accordance with GB/T20795. Shandong Shengtai instrument Co., Ltd. production of ST123B automatic grease smoke point instrument is strictly in accordance with GB/T20795 vegetable grease smoke point determination of the first automatic method to determine the method.