Abstract:
Frying is a popular cooking technique in the world and vegetable oil is widely used
as the frying medium in this process. Deep-fat frying produces both desirable and
undesirable compounds through various physical and chemical reactions. This
research carried out to investigate the effect of frying process on some
physicochemical properties of some vegetable oils. For these. Some vegetable oils
(olive oil, corn oil, sunflower oil and flaxseed oil) were used chips frying for one
hours, the frying was repeated three times and physicochemical tests were done
before and after each time. These changes include refractive index, viscosity, density
and peroxide value of these vegetable oil during the frying process. The result
showed that refractive index and viscosity increased by increasing the frying
process, as the unsaturation while the density decreased by progress of frying
process, the peroxide value was increased after the 1st frying then the peroxide value
decline as the frying process progress.
