Study on Factors Affecting Carbonyl Value of Frying Oil and Relationship between Carbonyl Value and Viscosity

Abstract

Abstract: The technics of frying in food industry was simulated in this study. And the main factors influencing the carbonyl value and viscosity except the frying time were also studied in this paper. SPSS was used to analyze the relation between the carbonyl value and viscosity. The results indicated that the temperature of frying and the kind of frying oil except the frying time were the main factors influencing the carbonyl value and viscosity of frying oil. And the relationship between the changes of carbonyl value and that of viscosity of frying oil was significant during the frying.

Key words: frying oil, food industry, carbonyl value, viscosity

XU Rong-Hua, YAN Xi-Shuang, JIANG Hui, ZHANG Hong-Sheng. Study on Factors Affecting Carbonyl Value of Frying Oil and Relationship between Carbonyl Value and Viscosity[J]. FOOD SCIENCE, 2008, 29(4): 63-65 https://doi.org/

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Study on Factors Affecting Carbonyl Value of Frying Oil and Relationship between Carbonyl Value and Viscosity

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