Abstract
In food manufacturing companies frying oil is heated for extended hours for production of the deep-fried foods so that properties of the oil itself and of oil contained in the foods are often inferior to those in home deep-frying. This paper describes the mechanism of browning in frying oil, effects of deteriorated oil on health, a method for reclaiming as industrial oil, the oil recovered from food manufacturing companies after use, and possibility of antioxidation during frying, then proposed to shorten the heating time for one batch of frying oil at food manufacturing companies from the viewpoint of food chain and environmental preservation.
