Stability Study of Raspberry Seed Oil During Frying
This paper explores the stability of raspberry seed oil during frying.By analyzing the main nutritional components and changes in physical and chemical indicators during frying,it is determined that the high content of unsaturated fatty acids,insufficient endogenous antioxidants,and high temperature conditions are the key factors affecting its stability.At the same time,measures such as multi-step winterization crystallization separation process to reduce unsaturation,adding natural antioxidants,and optimizing the temperature control system were put forward to improve the stability of raspberry seed oil during frying process,extend its service life,and provide technical support for the development and application of characteristic vegetable oils.
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