Question

 

Study of quality changes in edible oil during repeated deep frying and storage.

01 Mar 2026
Answer :
Word Count : 514
Repeated deep frying and storage of edible oil lead to various quality changes that can affect both the safety and nutritional value of the oil. The primary concerns in these processes are the formation of harmful compounds, the breakdown of beneficial nutrients, and the overall degradation of oil quality. When oil is heated to high temperatures for frying, it undergoes chemical changes, primarily oxidation and hydrolysis. Oxidation occurs when the oil reacts with oxygen, leading to the formation of free radicals and other oxidation products such as aldehydes, ketones, and acids. These products are not only responsible for undesirable changes in flavor and odor but can also be toxic. The process of hydrolysis, which is the breakdown of fats into free fatty acids, is accelerated at high temperatures, particularly when the oil is repeatedly heated. The accumulation of free
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