Abstract
For investigating the influence of frying materials on the deterioration of frying oil, a newly-designed frying apparatus was used (Fig. 1). Each frying material was placed in a basket which was made of stainless steel wire and covered with cotton cloth in order to avoid these materials reach to the surface of heat conduction. By using the new apparatus, the influence of food materials and dehyrated foods on the deterioration of soybean oil during continuous heating wes examined.
The results obtained were as follows;
1) The influence of glycine was the greatest in the increase of color and acid value of soybean oil, but that of sodium chloride was very small.
2) Protein affected more strongly in the increase of color and acid value of oil compared with starch, but in the increase of carbonyl value of oil, the influence of starch was larger than that of protein.
3) Dehydrated and defatted meats or bloods gave a little influence on the deterioration of soybean oil contrary to our expectations.
