Smoke point

{
  "id": "MLC-T-AGR-005865",
  "term": "Smoke point",
  "field": "Agriculture and food",
  "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.",
  "subject": "Fields of Study",
  "see_also": [
    "temperature",
    "fuels",
    "soot",
    "free fatty acids",
    "free radicals",
    "cooking fats and oils"
  ],
  "references": [
    "NAL Agricultural Thesaurus and Glossary"
  ],
  "translations": {
    "es": "punto de humeo"
  },
  "url": "https://mlchart.com/terminology/agriculture/smoke-point/"
}