Ind. 55: 294T (1936).
Lewkowitsch, J. Chemical Technology and Analysis of Oils, Fats and Waxes.
Macmillan Co., London (1909).
Masters, H., and Smith, H. L, The Changes in the Character of Fats During
the Process of Cooking. Analyst 39: 347 (1914).
McKee, M. C. Fat Absorption in Frying Doughnuts. J. Home Econ. 10: 18
(1918).
Morgan, A. F., and Cozens, E. R. Changes in Physical and Chemical Constants
of Fats Used for Frying a Standard Dough. J. Home Econ. 11: 394 (1919).
Musher, S. Cereals and Seeds Inhibit Rancidity in Lard. Food Ind. 7: 167
(1935).
Musher, 8. Inhibiting Rancidity. Food Ind. 7: 329 (1935).
Noble, I. T., McLaughlin, H., and Halliday, E. G. Factors Influencing the Ap-
parent Shortening Value of a Fat. Cereal Chem. 11: 343 (1934).
Olcott, H. S., and Mattill, H. A. Antioxidants and the Autoxidation of Fats.
IV. Lecithin as an Antioxidant. Oil & Soap. 13: 98 (1936).
Piatt, W. Shortening and the Chemistry of Baking. Am. Food J. 18: 372 (1923).
Piatt, W. Shortening in Sweet Doughs. Baking Technology 2: 216 (1923).
Piatt, W., and Fleming, R. S. The Action of Shortening in the Light of the
Newer Theories of Surface Phenomena. Ind. Eng. Chem. 15: 390 (1923).
Triebold, H. O. Rancidity. Cereal Chem. 8 : 518 (1931).
Triebold, H. O., and Bailey, C. H. A Chemical Study of Rancidity. I. Autoxi-
dation of Shortenings and Crackers. Cereal Chem. 9: 50 (1932).
Triebold, H. O., and Bailey, C. H. A Chemical Study of Rancidity. II. Factors
Influencing the Keeping Quality of Shortenings and Crackers. Cereal Chem.
9: 91 (1932).
Triebold, H. O., Webb, R. E., and Rudy, W. J. A Chemical Study of Rancidity.
III. Some Recent Developments in the Study of Oxidative Rancidity of
Special Interest to the Cereal Industry. Cereal Chem. 10: 263 (1933).
Williams, A. W., and Gray, C. E. Fats and Oils in Cooking. University of 111.
Bull. 47 (1917).
Wilson, R. E., and Barnard, D. P. 4th. The Mechanism of Lubrication. II.
Methods of Measuring the Property of Oiliness. Ind. Eng. Chem. 14: 683
(1922).
Woodruff, S., and Blunt, K. Changes in Fats Absorbed by Fried Foods. J. Home
Econ. 11: 440 (1919),
FATS AND OILS
Experiment 89.
To determine the smoking temperatures of different fats.
Use, preferably, evaporating dishes or small sauce pans of the same size.
Have the fat come to within 1 inch of the top of the dish. Heat the fat slowly.
When you see the first puff of smoke, record the temperature of the fat.
Cool and take the smoking temperature a second time. Compare the smoking
temperature of olive oil, cottonseed oil, peanut oil, corn oil, fresh hydrogenated
fat, lard, used lard, and used hydrogenated fat.
Kind of fat
Smoking temperature
FATS AND OILS
575
Experiment 90.
To determine the factors which may cause variations in the smoking tem-
perature of the same fat.
1. Take the temperature of used hydrogenated fat or used lard in a large
kettle. Compare with the smoking temperature of used hydrogenated fat or
used lard in the small dish under Experiment 89.
Page 459
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Ind. 55: 294T (1936).
Lewkowitsch, J. Chemical Technology and Analysis of Oils, Fats and Waxes.
Macmillan Co., London (1909).
Masters, H., and Smith, H. L, The Changes in the Character of Fats During
the Process of Cooking. Analyst 39: 347 (1914).
McKee, M. C. Fat Absorption in Frying Doughnuts. J. Home Econ. 10: 18
(1918).
Morgan, A. F., and Cozens, E. R. Changes in Physical and Chemical Constants
of Fats Used for Frying a Standard Dough. J. Home Econ. 11: 394 (1919).
Musher, S. Cereals and Seeds Inhibit Rancidity in Lard. Food Ind. 7: 167
(1935).
Musher, 8. Inhibiting Rancidity. Food Ind. 7: 329 (1935).
Noble, I. T., McLaughlin, H., and Halliday, E. G. Factors Influencing the Ap-
parent Shortening Value of a Fat. Cereal Chem. 11: 343 (1934).
Olcott, H. S., and Mattill, H. A. Antioxidants and the Autoxidation of Fats.
IV. Lecithin as an Antioxidant. Oil & Soap. 13: 98 (1936).
Piatt, W. Shortening and the Chemistry of Baking. Am. Food J. 18: 372 (1923).
Piatt, W. Shortening in Sweet Doughs. Baking Technology 2: 216 (1923).
Piatt, W., and Fleming, R. S. The Action of Shortening in the Light of the
Newer Theories of Surface Phenomena. Ind. Eng. Chem. 15: 390 (1923).
Triebold, H. O. Rancidity. Cereal Chem. 8 : 518 (1931).
Triebold, H. O., and Bailey, C. H. A Chemical Study of Rancidity. I. Autoxi-
dation of Shortenings and Crackers. Cereal Chem. 9: 50 (1932).
Triebold, H. O., and Bailey, C. H. A Chemical Study of Rancidity. II. Factors
Influencing the Keeping Quality of Shortenings and Crackers. Cereal Chem.
9: 91 (1932).
Triebold, H. O., Webb, R. E., and Rudy, W. J. A Chemical Study of Rancidity.
III. Some Recent Developments in the Study of Oxidative Rancidity of
Special Interest to the Cereal Industry. Cereal Chem. 10: 263 (1933).
Williams, A. W., and Gray, C. E. Fats and Oils in Cooking. University of 111.
Bull. 47 (1917).
Wilson, R. E., and Barnard, D. P. 4th. The Mechanism of Lubrication. II.
Methods of Measuring the Property of Oiliness. Ind. Eng. Chem. 14: 683
(1922).
Woodruff, S., and Blunt, K. Changes in Fats Absorbed by Fried Foods. J. Home
Econ. 11: 440 (1919),
FATS AND OILS
Experiment 89.
To determine the smoking temperatures of different fats.
Use, preferably, evaporating dishes or small sauce pans of the same size.
Have the fat come to within 1 inch of the top of the dish. Heat the fat slowly.
When you see the first puff of smoke, record the temperature of the fat.
Cool and take the smoking temperature a second time. Compare the smoking
temperature of olive oil, cottonseed oil, peanut oil, corn oil, fresh hydrogenated
fat, lard, used lard, and used hydrogenated fat.
Kind of fat
Smoking temperature
FATS AND OILS
575
Experiment 90.
To determine the factors which may cause variations in the smoking tem-
perature of the same fat.
1. Take the temperature of used hydrogenated fat or used lard in a large
kettle. Compare with the smoking temperature of used hydrogenated fat or
used lard in the small dish under Experiment 89.