|
| Research progress on the deterioration of edible oil quality during frying and its improvement measures |
| |
| DOI：10.19902/j.cnki.zgyz.1003-7969.230177 |
| KeyWord:frying edible oil quality harmful substances improvement measures |
| FundProject:中央级公益性科研院所基本科研业务费专项课题（ZX2223） |
| Author Name | Affiliation | | ZHAO Yingnan1,2, CHAI Chengliang1, ZHU Yingdan1,
LIU Yanyan2,XUE Yalin1, DUAN Zhangqun1 | (1.Institute of Cereal & Oil Science and Technology, Academy of National Food and strategic
Reserves Administration, Beijing 100037, China
2.College of Food, Heilongjiang Bayi
Agricultural Reclamation University, Daqing 163319, Heilongjiang, China) |
|
| Hits: 733 |
| Download times: 566 |
| Abstract: |
| Frying is a common method of cooking food, but during the frying process, the quality of edible oil can deteriorate, posing a risk to human health. The factors affecting the deterioration of oil quality during the frying process were summarized, including the type of frying oil, frying time, frying temperature, and frying ingredients. The effects of the frying process on the generation of harmful substances in the oil, such as total polar compounds, trans fatty acids, acrylamide, 3-chloropropanol esters, and glycidyl esters were introduced. Measures such as categorized frying, blending of different types of edible oils, and the addition of antioxidants were proposed to improve the quality of frying oils. Attention should be paid to the factors causing quality deterioration during the use of frying oil, and appropriate measures should be adopted to enhance the frying stability of frying oil, thereby safeguarding consumer health and promoting the healthy development of frying food industry. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
