摘要：Deep fat frying is one of the most widely used method of food preparation for commercial and household scale. The thermal oxidation is seen in frying oil by the effect of temperature, time and oxygen. In this study sunflower oil, canola oil and frying oil were used as a frying medium. Deep fat fryer and microwave oven were used as a frying method. 160°C and 190°C were selected as frying temperature in electric fryer, 600W and 900W power level were selected in microwave oven and 4 minutes were applied in both methods. Peroxide value and specific extinction coefficient in 232 and 270 nm were investigated to determine oxidation levels. Average peroxide values were obtained as 4.60±1.95 in commercial frying oil, 5.80±2.26 in canola oil and 7.43±2.30 in sunflower oil. K 232 and K 270 values of sunflower oil, canola oil and commercial frying oil were measured 1.868±0.406, 1.320±0.132, 1.036±0.107 and 0.778±0.170, 0.302±0.054, 0.280±0.028, respectively.
关键词：Frying; microwave; oxidation; peroxide value; specific extinction
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