Relationship between Thermal Deterioration and Color Darkening of Frying Oils
In the Case of Household of College Students
1993 Volume 40 Issue 6 Pages 433-436
Details
1993 Volume 40 Issue 6 Pages 433-436
I inquired the keeping way of frying oils, and examined thermal changes of oils obtained from 202 household of college students by measuring AV, POV, CV, TBA and color darkening. There were no differences in their values of oils among the frying and keeping ways. However, AVs, CVs, and TBA values of darkening oil (more than the mean) were higher than those of less-darkening oil. When the AVs, POVs, and CVs of oils used were compared with the guideline values of the Ministry of Health and Welfare, AVs and POVs of the samples were lower than those of the guideline, but CVs of 44 samples were higher than the limited guideline.
