摘要：The average quality of 28 frying oil samples collected from fast food restaurants has been determined by acid and peroxide values, total polar materials, refractive index, viscosity, instrumental color and turbidity measurements. In addition, a questionnaire composed of 9 questions has been applied to the cooks of these restaurants. It has been found that the general quality statuses of the frying oil are acceptable. Only three samples of those have exceeded the limit total polar materials value of ≤ % 25. Their color and turbidity values have proved large variations. It has been determined that the ones using small fryers for long-term frying change their oil on daily basis. It has been detected as a problem that waste oil is poured into city pipeline. Hence, education is needed for both purposes to protect public health and effectively utilize waste frying oils.
