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Stability of Frying Oils in Dependence of Fried Goods
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- Description:
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The degradation of oil depends on the origin of oil, the deep frying conditions and the fried foods. When the fried foods contains fats and oils, this will be extracted into the frying oil and affect the stability. Particularly oils with high contents of unsaturated fatty acids contribute to degradation processes. One of criteria in determining the level of degradation is the total polar material (TPM)....
- Author (email):
- Zainal and Isengard
- Submitted On:
- 03 Feb 2015
- File Size:
- 5.90 Kb
- Downloads:
- 9
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