DYNAMICS OF FAT OIL DEGRADATION DURING FRYING BASED ON PHYSICAL-PROPERTIES/

The dynamics of fat/oil degradation were studied by measuring the conc entrations of major degradation products, polymers, decomposition prod ucts, free fatty acids and total polar materials. Regression models we re fitted to predict the changes in physical properties, specific grav ity, viscosity, surface tension, specific heat, dielectric constant an d capacitance with fat degradation. Fat degradation affected specific heat, specific gravity and viscosity. The dielectric constant or capac itance predicts fat degradation, independent of the food fried. A para llel plate capacitor of larger capacitance was found to produce better correlation with total polar materials in the high polar region.