期刊名称：Pertanika Journal of Social Sciences & Humanities
印刷版ISSN：0128-7702
电子版ISSN：2231-8534
出版年度：1987
卷号：10
期号：3
出版社：Universiti Putra Malaysia
摘要：The frying performance of market samples of palm olein, corn and soya oils sold in Malaysia were compared. The oils were used for intermittent frying of potato slices at half hour intervals for a period of5hr per day for four consecutive days. Analyses of oils showed that during drying (i) the oxidation of unsaturated fatty acids, as shown by changes in iodine value and the fatty acid composition, was less in palm olein than in corn and soya oils, (ii) polymer formation was least in palm olein compared to corn and soya oils, (Hi) the rate of change in acid value was highest in palm olein and (iv) that after 4 days of frying, corn oil had the lightest colour.
