Influence of Rancid Oil on the Cooking (Part 29)

On the rancidification of frying oil at lunch industries

Abstract

The authors observed previously that the foam extension grew longer in proportion to the oil deterioration.
Actual degrees of deterioration of frying oil in every-day use in primary school lunch (12 samples), factory lunch (12 samples), hospital lunch (12 samples), and frying shops in the market (12 samples) were examined by the above method of the measurement of foam extension distances.
The results indicated that most of the frying oils used in school and hospital lunches were fresh enough, but the oils in frying shops were remarkably rancid.