Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Oxidative Stability of Soybean Oil after Frying under the Different Storage Temperature

  • Received : 2017.12.20
  • Accepted : 2018.02.22
  • Published : 2018.02.28
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Abstract

The purpose of current study was to evaluate the oxidative stability of soybean oil after frying according to storage temperature. The soybean oil after 10 times deep fat frying with potato sticks (10% w/w of oil) were stored during 10 days at 30, 60 and $90^{\circ}C$ and chemical properties were determined. The acid value and peroxide value were the highest and the iodine value were the lowest when the oil stored at $90^{\circ}C$. Expecially, the production rate of peroxide was fast at over $60^{\circ}C$. According to the results, frying oil should not be stored for more than 6 days at $30^{\circ}C$ after use. Since the oil used had already produced unstable peroxides, oxidation could proceed relatively quickly even at low temperatures. Therefore, it is desirable to keep the used oil at a temperature as low as possible.

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References

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