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| Effects of classified frying of meat and vegetable on the quality of oil |
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| KeyWord:frying oil classified frying quality |
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| Abstract: |
| In order to prolong the service life of frying oil and reduce cost effectively, the effect of classified frying of meat and vegetable on the quality of oil was studied. The color, acid value, peroxide value, p-anisidine value and polar components content of frying oil were analyzed under two frying methods by using classified and non classified frying of meat and vegetable and recycling frying oil, and the oil consumption of the two frying methods was compared. The results showed that the classified frying of meat and vegetable could better inhibit the growth rate of oil color, acid value, p-anisidine value and polar components content. The color of non classified frying oil could not be detected by colorimeter after 2 d of frying, and the color of classified frying oil after 7 d of frying was close to the color of non classified frying oil for 2 d. The acid value of non classified frying oil increased sharply in the first three days of frying, from the initial 0.09 mgKOH/g to 1.30 mgKOH/g, and the acid value of classified frying oil fluctuated slightly, from the initial 0.09 mgKOH/g to 0.62 mgKOH/g at the highest. After 7 d of frying, the p-anisidine value of non classified frying oil increased from 4.0 to 38.0, and the p-anisidine value of classified frying oil increased from 4.0 to 15.0. The growth rate of the p-anisidine value of non classified frying oil was nearly three times that of classified frying oil. The polar components content of non classified frying oil increased sharply in the first day, the maximum was 12.5% on the fourth day, and then gradually stabilized. The polar components content of classified frying oil remained at about 8% in the first three days, then increased, and finally remained at about 9%. Classified frying could save 25% oil consumption compared with non classified frying. Classified frying of meat and vegetable can improve the quality, service life and utilization rate of frying oil. |
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