2004•Zhongguo youzhiRequires access

Effect of vacuum low-temperature frying on the stability of oils

Fengyun Li

Abstract

The stability of three oils during vacuum low-temperature frying of carrot slices was studied.The effect of the frying time on peroxide value, acid value and carbonyl value was also analyzed. Results show that palm oil and lard possess greater thermal stability than soybean oil, peroxide value, acid value and carbonyl value all show good correlation with frying time.

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Key concepts: Peroxide value, Acid value, Palm oil, Chemistry, Peroxide, Soybean oil, Food science, Thermal stability