Influence of automatic fryer on oil

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