DYNAMICS OF FAT/OIL DEGRADATION DURING FRYING BASED ON PHYSICAL PROPERTIES

摘要

The dynamics of fat/oil degradation were studied by measuring the concentrations of major degradation products, polymers, decomposition products, free fatty acids and total polar materials. Regression models were fitted to predict the changes in physical properties, specific gravity, viscosity, surface tension, specific heat, dielectric constant and capacitance with fat degradation. Fat degradation affected specific heat, specific gravity and viscosity. The dielectric constant or capacitance predicts fat degradation, independent of the food fried. A parallel plate capacitor of larger capacitance was found to produce better correlation with total polar materials in the high polar region.