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Influencing factors of oil deterioration during frying

 

The effects of frying time, frying method, frying temperature, frying ingredients and types of frying oil on the polar components content and acid value of frying oil were studied by Chinese Reserchers, and the effective measures to control the oil deterioration during frying were analyzed. 

The results published in China Oils and Fats journal showed that the polar components content and acid value of frying oil increased with the prolonging of frying time, and continuous frying was better than intermittent frying. The higher the frying temperature was, the faster the oil deterioration would be, and the faster the polar components content and acid value of oil rose. In order to ensure the hygienic quality of fried food and extend the service life of frying oil, the setting control of frying temperature was less than 200degreeC. The influence of fish cake on the deterioration of frying oil was the biggest, followed by chicken leg steak and french fries. The changes of polar components content and acid value in different frying oils were different. Soybean oil with higher polyunsaturated fatty acid content was more prone to hydrolysis and oxidation than rice bran oil and palm oil, and the frying period of rice bran oil was close to palm oil.

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