Abstract
The objectives of this study were to evaluate the oil quality of in-use and used samples that were randomly collected from Chinese and Western restaurants in the Taipei area. The quality of frying oils was assessed following a variety of physical and chemical methods, i.e., acid value (AV), peroxide value (POV), smoke point, specific gravity, viscosity and ultraviolet absorbance (UV232) at 232 nm. Eighty-six oil samples – which includes 19 oils-in-use and 26 used oils from Chinese restaurants and 14 oils-in-use and 27 used oils from Western restaurants in the Taipei area – were collected under the supervision of the local Sanitation Bureau inspectors from July to October in 2003. The data ranges of each quality index for frying oils were large, both for oils-in-use and used oil, regardless of whether coming from Chinese or Western restaurants. Of the total samples, 24.6% were regarded as deteriorated oils in which the quality of frying oils from Chinese restaurants seemed to be better than that from Western restaurants. The results suggested that a considerable proportion of frying oils-in-use in restaurants were deteriorated, and that the quality of frying oils varied greatly among restaurants.
Published Version
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