Effect of frying process on some physicochemical properties of some edible oils

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.