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Correlation of physicochemical indicator and frying time during soybean oil frying
  
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KeyWord:frying oil  physicochemical indicator  correlation
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CHANG Ming  
LIU Ruijie  
JIN Qingzhe，etc  
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Abstract:
      For the problem of whether the physicochemical indicator of edible vegetable oil could effectively reflect the quality of the frying oil or not, the frying experiment was conducted with soybean oil as frying oil and potato chips and chickens as fried things. With the frying time prolonging, the acid value, carbonyl value, polar components, p-anisidine value, peroxide value and total oxidation value of fried soybean oil were detected, and the correlations between these indicators and frying time were studied. The results showed that the acid value, carbonyl value and polar components of fried soybean oil were correlated well with frying time, which could reflect the quality of frying oil well,while correlations between p-anisidine value, peroxide value and total oxidation value of fried soybean oil and frying time were poor.
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