4Chapter Frying Oil
DOI link for 4Chapter Frying Oil
4Chapter Frying Oil book
Decomposition products along with frying oil temperature, turnover rate, type of food material, the presence of oxygen and water, and the design and maintenance of the frying equipment are all factors that affect the rate of degradation of the frying oil. Chemical and physical changes in the oil can prolong frying time, increase oil absorption by the food material, and lower the final nutritive value of the product.