Influence of Food Processing on the Quality of Fortified Edible Oil with Vitamin A

Studied the effect of food processing on the quality and vitamin A content of fortified oil with vitamin A, by using Chinese traditional method of cooking and frying. Frying and cooking had very little effect on acid value, color, peroxide value and anisidine value. The percentage of vitamin A left in the oil decreased with the increase of frying times, but little changed with cooking. The effect on the quality of oil has no relations with the quantity of vitamin A fortified , while the percentage of vitamin A left in the oil is related with the quantity of vitamin A fortified, the ratio is higher when the quantity is big, lower when the quantity is small.