Abstract
In this report, the changes of fats during cooking at 17°C were researched, and the following results were obtained:-
1) Free fatty acids content increased after cooking.
2) The iodine number and peroxide value increased at first, but then rather decreased.
3) The intensity of fluorescense with light of wave length about 470mμ remarkably increased after cooking.
4) These changes in fats were considerably accelerated when fats were cooked with pans made of metal, such as copper, iron, or aluminium.
5) Traces of certain metals may act as catalysts for these change; copper, being an active pro-oxidant, promoted, these in qarticular iron intermediate, aluminum is the least active of the metals studied.
