A kinetic study of oil deterioration during frying and a comparison with heating

摘要: The thermooxidative alterations of cottonseed oil during frying potato chips without turnover, in a temperature range 155–195°C, were studied. results showed that the content polar compounds, conjugated dienes, trienes, and p-anisidine value (p-AV) increased linearly with time at rate depending on temperature. constants significant but low increase temperature, except for constant trienes was not correlated to induced by heating also measured compared those observed same major difference between related p-AV increase, which presented considerably higher heating. FA content, as function process 185°C, palmitic acid (C16∶0) decrease linoleic (C18∶2). Oleic (C18∶1) small decrease. obtained heated 185°C. Examination or dienes compounds both had linear relationship total correlation coefficients 0.946 0.862, respectively.