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A rapid method for assessing the stability of frying oil
  
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KeyWord:frying oil  polar component  frying stability  triglyceride polymers
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ZHANG Jinfang，WANG Xiaosan，JIN Qingzhe，etc  
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Abstract:
      The traditional method used to assess the stability of frying oil can not reflect the changes in the actual frying. In order to assess the deterioration of oil in the actual frying process rapidly and reliably, a formulated food consisted of starch, glucose and silica gel (mass ratio 4∶?1∶?1) was added in soybean oil and heated at （180 ± 5）?℃, and the frying experiment was carried out in self-made rapid frying device with 500 r/min. The contents of polar components were measured. The contents and compositions of polar components in rapid and actual frying were analyzed, and the connection between them was established. The results showed that the rapid frying method was simple and rapid and it was in good agreement with the degree of oil deterioration in actual frying. The rapid frying method could be used for assessing the stability of frying oil.
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