Abstract

J. Thamaraiselvi and S. Kalpanadevi

Depending upon temperature and the duration of the deep-frying process, the heating of fats and oils will change the composition of the medium and eventually lead to the degradation of the fat. In the present work we can use Groundnut oil to different temperature conditions and analyses using FT IR spectroscopy.

Reused Cooking; Nut; Oil

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