Frying equipment is suitable for many places in daily life, and it also reduces a lot of labor costs. The following is the reason why the frying equipment affects the fat. Let's take a look.
1. Temperature of frying equipment.
The higher the oil temperature of the fried noodles, the longer the time, the faster the oil vaporizes, the faster the viscosity thickens, the more stable the continuous foaming, the lower the smoke point of the oil, and the darker the color. Therefore, controlling a relatively constant frying temperature to prevent the oil temperature from becoming too high is an important method to prevent the deterioration of oil ageing.
2. Oxidation in the air.
The phenomenon that fats and oils naturally oxidize when exposed to the air produces odor and bitterness is called rancidity. When the oil temperature is the same as the heating time, the larger the contact area between the fat of the fryer and the air, the faster the deterioration of the fat in the fryer.
3. Sour rancidity is one of the biggest reasons for the deterioration of oil-containing products, because it occurs spontaneously, so it is not easy to completely prevent it. The physical and chemical constants of rancid oil have changed, such as the relative density, refractive index, soap value, and acid value all increased, while iodine value tended to decrease. The effects of enzymes, sunlight, microorganisms, oxygen, temperature, and metal ions can accelerate rancidity. Hydrolysis is also a major factor in promoting rancidity. Therefore, the fried oil has a shorter shelf life.