Abstract

A capillary viscometer and a computer controlled, convective air bath were used to examine the kinematic viscosity of four frying oils at various levels of degradation. Viscosity was measured at 170, 180, and 190°C after 0, 12, 24, and 36 hours of frying. All oil samples showed an increase in viscosity with increased time of frying. A decrease in viscosity was seen with increasing temperature, within each degradation time. Free fatty acid (FFA) content and total polymer content were tested as a means of measuring the levels of oil degradation. FFA values were highly correlated with viscosity.

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