Frying oil data

Published: 12-10-2020| Version 1 | DOI: 10.17632/4k7b395yxx.1
Contributor:
Yumei Li

Description

Three csv data files on the chemical parameters of acid value, carbonyl value and total polar compounds which are produced in the potato chips frying process at the temperature of 160,175, 190, 205, and 220°C from the time of 0th hour to 30th hour.

Files