Abstract
The deterioration of fats and oils during pan-frying was studied from the viewpoint of cookery science and the following results were obtained.
1. Fats and oils were affected remarkably by the pre-heating temperature of the pan. At 40, 0°C and above, their deterioration was particularly remarkable even in a period of time as short as fifteen seconds required to spread them all over the bottom of the pan.
2. The deterioration determined from the values of acid, peroxide and carbonyl showed that saturated oils such as palm oil and coconut oil was greater than unsaturated oils.
3. The deterioration of soybean oil used for the sautes of soybean curd and pork was considerably great. In this case the deterioration seemed to be greatly affected by several components eluted from the foods and also by the pre-heating temperature of the pan.
