Investigation of frying oils in fast foods Case study: Behbahan city

Abstract

Deep food frying in which the oil frequently exposes to moisture and air at 160-190 °C can lead to creating some reactions such as oxidation, hydrolysis, and polymerization. The goal of this study is to determine the peroxide and acidity of frying oils in fast food restaurants in Behbahan city, in 2013, according to Iran Standard Institute. The research studied over 50% of fast food centers in which 256 oil samples (before and after frying) of 128 centers were gathered. Data were analyzed by Excel software. The results showed that pre-fried oil sample was totally consistent with standards; while, peroxide value of 98% and acidity value of 100% of fried oil samples exceeded the standard limit. It can be concluded that frying method and frequency of using oils are inappropriate in aforementioned centers.