Having a knowledge of the boiling point of various substances like vegetable oil is essential for numerous scientific, culinary and industrial applications. I found the boiling point of vegetable oil to be 348.33 (176.85OC) in an experiment that was carefully carried out by me. That is why I am here to share the procedure and result with you.
Materials used for the experiment
1. One Deane and White cooking pot or any suitable cooking pot
2. A thermometer capable of measuring temperatures up to 400°F or 205°C.
I have also written an article on how you can heat oil when a thermometer is not available.
3. Vegetable oil samples such as sunflower oil, corn oil, peanut oil, canola oil, olive oil and soybean oil
4. A hot plate as the heat source
Setting up the Experimental Apparatus
I ensured the pot was clean and dry before placing it on the hot plate.
100 milliliters each of the oil samples above were measured into separate containers with the aid of a clean and dry measuring cylinder
The hot plate is turned on after which I inserted the thermometer into the Deane and White pot containing the oil without allowing the thermometer touch the bottom of the pot. Also know that the time taken for the oil to reach boiling normally and when carrying out deep frying will depend on the temperature of the hot plate but for the sake of this experiment, it is advisable to use a low medium heat setting on your hot plate.
Right after that, I turned canola oil into the pot and closely monitored the temperature of the heated canola oil as it gets heated up in the pot using the thermometer.
I carefully watched out for any visible changes such as bubbling or the appearance of steam.
The temperature at which the first signs of boiling (bubbling or steam) of the canola oil was observed and recorded and the pot removed from the hot plate to cool down.
After cooling, the pot is thoroughly washed for the procedure to be repeated using olive oil, soybean oil, corn oil, sunflower oil and peanut oil ensuring the use of the same pot and thermometer.
Results and Discussion
In the table displayed above shows the boiling point data for different vegetable oil samples. Let’s analyze the results obtained:
Canola oil started boiling and evaporated at a temperature of 325°F (163°C). Canola oil is said to have a boiling point of 325°F (163°C).
Olive oil started boiling and evaporated at a temperature of 375°F (191°C). Olive oil is said to have a boiling point of 375°F (191°C).
Soybean oil started boiling and evaporated at a temperature of 350°F (177°C).
Falling between the boiling points of canola oil and Olive oil suggest that it needs moderate temperature to reach its boiling point. Soybean oil is said to have a boiling point of 350°F (177°C).
The boiling point of corn oil was found to be 340°F (171°C). Corn oil has a slightly lower boiling point compared to the previously mentioned oils.
Sunflower oil was found to have a boiling point of 320°F (160°C). It has a lower boiling point compared to the other oils listed.
Peanut oil demonstrated a higher boiling point of 380°F (193°C). It requires a higher temperature compared to other oils to reach its boiling point.
Also from the table above, it is observed that the boiling temperature of the respective oil samples vary within a temperature range and taking the average temperature range gave a value of 348.33°F (176.85°C). This serves as a general reference value for vegetable oil.
What’s important about knowing the boiling points of vegetable oil
Having a knowledge of the boiling points of vegetable oils is very important in other to prevent overheating of oil which can lead to smoking during cooking process. It also helps cooks, chefs and food scientist make informed decisions on techniques, temperature control and modification of recipes although a temperature Chart can also be used to achieve this also.
Appropriate oil for various cooking methods can be chosen in other to ensure optimal flavor, texture and an overall quality of the prepared dish.
In conclusion, the experimental table have not only revealed the various boiling temperature of some select vegetable oils but also the average value at which vegetable oil boil under standard conditions. This have given us insights into their behavior when heated and the physical properties of these oils.
