FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (7): 65-66.

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Stability on Height of Bubble of Frying Oil and Relationship between Height of Bubble and Carbonyl Value

 XU  Rong-Hua, YAN  Xi-Shuang, JIANG  Hui, ZHANG  Hong-Sheng   

  1. 1.Department of Hotel and Restaurant Administration, Institute of Tourism, Beijing Union of University, Beijing 100101, China; 2.Department of Tourism Management, School of Business, Tianjin University of Commerce, Tianjin 300134, China
  • Online:2008-07-15 Published:2011-07-28

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Abstract: The height of bubble and the carbonyl value of three kinds of deep frying oils at different temperature with different frying materials were studied in this study. The results indicated that the height of bubble on different conditions changes little and is very steady. And there is good relation between the height of bubble and the carbonyl value. The relation can be showed by y=-0.1243x6+14.02x5-656.75x4+16357x3-228469x2+2000000x-5000000, (R2=0.9973), where y means the carbonyl value, and x means the height of bubble.

Key words: height of bubble, carbonyl value, deep frying oil