Abstract: Based on the different intrinsic mechanisms of microwave heating and conventional heating .the effects of the two heating methods on the temperature and oxidative stability of vegetable oils were studied.It indecated that the rise rate of temperature of vegetable oils was remarkably affected by the heating method.Nevertheless.there was not great difference for the oxidative qualify of vegetable oils treated by both heating methods.

Key words: Microwave heating Conventional heating Vegetable oils Temperature Oxidative stability