An Advanced Investigative Approach to Assessing Thermal Degradation and Physico-Chemical Alterations in Vegetable Oils during Deep-Frying Processes

Abstract

Deep-frying is one of the most widely employed thermal processing techniques in food preparation; however, it induces complex physicochemical transformations in vegetable oils that directly influence food quality, safety, and nutritional value. This study develops an advanced investigative framework to systematically evaluate thermal degradation mechanisms and associated physicochemical alterations occurring in vegetable oils during deep-frying. The research integrates analytical approaches including rheological characterization, oxidative stability assessment, and compositional analysis under repeated heating cycles. Drawing upon established literature, the study identifies key degradation pathways such as lipid oxidation, polymerization, hydrolysis, and volatilization. Particular emphasis is placed on the regeneration of degraded oils using adsorbents and the role of natural antioxidants in mitigating deterioration. The findings reveal that prolonged thermal exposure significantly alters viscosity, fatty acid composition, and optical properties of oils, ultimately compromising their functional performance. The proposed framework enhances understanding of degradation kinetics and provides a basis for optimizing frying practices, improving oil stability, and ensuring food safety. The study contributes to the development of standardized evaluation systems for frying oil quality and highlights critical research gaps for future exploration.