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NAL Agricultural Thesaurus
U.S. Department of Agriculture

Concept Breadcrumbs

Fields of Study > physics > physical properties > temperature > smoke point
Preferred Term:

smoke point

Definition:
Temperature at which heated oil or fat begins to emit visible smoke. It depends upon the contents of free fatty acids or other volatile compounds in the oil or fat. Heating oils or fats beyond its smoking point destroys beneficial nutrients and generates harmful free radicals. For frying or cooking, a high smoke point is desirable.
Concept Schemes:
NALT Full
Broader Concept:
temperature
Related Concepts:
URI:
https://lod.nal.usda.gov/nalt/287706
Download this Concept:
RDF/XMLCreated 2016-10-03, last modified 2016-11-14