Study of Some Factors Affecting Frying Fat Deterioration

Degradation of frying fats is considerably affected by the conditions of use. Some of these parameters were studied by running laboratory heating and frying experiments in order to get further information on each effect. IR study of the chemical nature of total polar artefacts indicated that use under more severe conditions not only increases the rate of formation of decomposition products but also results in a polar fraction being more markedly deteriorated. Study of temperature, intermittent use, surface/volume ratio and frying with addition of fresh oil provided numerical data on the importance of these effects, a reaction‐kinetical interpretation of which is given as well. The results obtained may be useful in adjusting optimal frying conditions in order to extend the length of time a batch of oil is suitable for use.