The chemical reactions happening during intermittent frying
Description
Intermittent frying deteriorates frying oil faster than continuous frying due to higher oxidation and hydrolysis rates. The deterioration mechanism of frying oil and fried sample are illustrated in this figure.
Acknowledgements
References
Elaine, E., Fong, E. L., Pui, L. P., Goh, K. M., & Nyam, K. L. (2023). The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries. Journal of Food Measurement and Characterization, 17(1), 518-526.
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