Effect of automatic fryer on oil

Rancidity is one of the reasons for the deterioration of oil products. Because it is spontaneous, it is not easy to prevent it completely. The physical and chemical constants of rancidity oil have changed, such as the relative density, refractive index, soap value and acid value have increased, while the iodine value tends to decrease. Enzyme, sunlight, microorganism, oxygen, temperature and metal ions can accelerate rancidity, and hydrolysis is also the main factor to promote rancidity. Therefore, the oil used for frying has a shorter shelf life.