The quality changes in rapeseed and soybean oils and hardened frying fat during heating were investigated. Two kilograms of samples were heated at 180 ± 2C in an open deep‐fat fryer during six consecutive days (2 × 2 h per day) until the total time of heat treatment was 24 h. The samples were evaluated after every 2 h of heating. The indices used for evaluation of quality changes in fat and oils were: acid value (AV), peroxide value (PV), carbonyl value (CV) and 2‐thiobarbituric acid (TBA) value. The fatty acid compositions of oils and fat before heating were also determined. The lower intensity of hydrolytic and oxidative changes during heating, as measured by selected indices of quality, suggests wider use of hardened frying fat for food frying.
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Danowska‐Oziewicz et al. (2005) studied this question.
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