Abstract
Polymer and polar material content in soybean oils for deep-fat frying and pan frying sliced potatoes was determined so as to assess the thermally oxidative deterioration of soybean oil. Polymer and polar material content was found to increase with heating time of deep-fat frying and pan frying, and closely correlated to chemical characteristics such as iodine, acid, peroxide, and carbonyl values and color tone of soybean oils heated for potato cooking
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