Frying oil data
Published: 12 October 2020| Version 1 | DOI: 10.17632/4k7b395yxx.1
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.
Beijing Technology and Business University
Data Acquisition, Big Data