CHANGES IN OIL AND POTATO-CHIPS DURING FRYING

The effect of frying of potato chips (batch processing during 12 h) on the chemical characteristics and fatty acid composition of the used o il were determined. Samples of the fried oil and potato chips were tak en at various time periods. The volatile carbonyl compounds of the aro ma concentrate of each sample were isolated and their oxime derevative s were prepared and subsequently estimated by UV absorption for the to tal oximes and conjugated diene carbonyl oximes. The development of th e volatile carbonyl compounds in both frying oil and fried potato chip s was increased on continued frying. Concerning the frying oil this in crease was found to be in coincident with the decrease in the linoleic and linolenic acid percent.