The purpose of this study was to determine the factors influence of surface/volume ratio (S/V) and frying time on the alteration to the "dendê" and soybean oil mixture during discontinuous frying of potatoes chips. Two frying procedures with surface/volume ratios (S/V) of 0.5 and 1.0 cm-1 at temperature of 180°C were done. The oil was heated up for 7.25 hours. Oil samples obtained during the frying process were assessed for peroxide value, total polar compounds, free fatty acids and refractive index. All analytical determinations were influenced by frying time, verifying significative increases in the values during frying process. The factor S/V ratio showed influence on the peroxide values and refractive index. "Dendê" and soybean oil mixture showed alteration above the recommended limits for frying oils (total polar compounds > 25%) after 6.25 hours of frying.
Vegetable oils; discontinuous frying; chips
