食油是人们生活的必需品,也是食品加工和餐饮业的必备原料之一。食油经反复煎炸和高温加热后,可使油脂发生一系列的化学反应,同时还会产生某些毒性物质。 首先,生成油脂热聚合物。所有的食油在煎炸食物过程中,随着温度的升高,粘度越来越大。当油温达到250℃—300℃ Cooking oil is a necessity for people’s daily life and one of the necessary raw materials for food processing and catering. Edible oil after repeated frying and high temperature heating, can make grease a series of chemical reactions, but also produce certain toxic substances. First, a greasy polymer is generated. All cooking oil in the process of frying food, with the temperature increases, the viscosity increases. When the oil temperature reaches 250 ℃ -300 ℃