Abstract
The aim of this study was to evaluate the effects of different frying conditions (Atmospheric and vacuum) on some physicochemical properties (color, density, refract index, total polar and polymer compounds, viscosity, acid and peroxide value) of palm oil. As frying progressed, in both conditions free fatty acid, polar and polymer content, viscosity and color properties redness and yellowness increased but this was higher under atmospheric than vacuum frying. Refract index increased in atmospheric condition but will be constant in vacuum frying. Lightness decreased relatively faster under atmospheric than vacuum frying. Generally, vacuum frying is more suitable than atmospheric frying with regards to fewer changes in oil composition and properties. Vacuum frying at 115°C retains the oil quality and longer use of oil compared to atmospheric frying at 180°C.
