Linking Palm Oil Quality Evolution During Frying to the Shelf‐Life of Low‐Temperature Vacuum‐Fried Whole Okra Crisps

The quality of frying oil is a critical determinant of the shelf life of fried foods. This study established a direct link between the progressive degradation of palm oil during repeated low‐temperature vacuum frying (LTVF) of whole okra and the subsequent quality evolution of the final whole okra crisps during a 180‐day storage period. Key chemical indices and innovative Low‐Field Nuclear Magnetic Resonance (LF‐NMR) were employed to track oil deterioration over six frying cycles. Results demonstrated a significant increase in hydrolytic and oxidative products (acid value, peroxide value, carbonyl value, p‐anisidine value) and process contaminants (GEs, 3‐MCPDEs) in the oil with each cycle. During storage, the resultant whole okra crisps showed a corresponding decline in quality, marked by increased moisture content, lipid oxidation, and significant color degradation (total color difference, ΔE, reached 3.12). Crucially, this work demonstrates that the number of frying cycles is a key control point for ensuring both the initial quality and long‐term stability of LTVF products. Our findings provide a scientific basis for process optimization, confirming a shelf life of at least 180 days is achievable for whole okra crisps produced under controlled LTVF conditions.