Kandungan peroksida tidak stabil pa

Kandungan peroksida tidak stabil pada penggorengan deep fat drying, pada saat penggorengan hidroperoksida terurai membentuk karbonil dan senyawa aldehid yang menyebabkan nilai peroksida menurun (Shahidi dan Wanasundara, 2002).

Results (English) 1:

The unstable peroxide content in deep fat fryer to drying, in a frying pan hydroperoxide decomposes to form a Carbonyl compound and the pillars that are causing the value of peroxide decreased (Shahidi and Wanasundara, 2002).

Results (English) 2:

The content of peroxide is not stable in deep fat frying drying, when frying hydroperoxide decomposes to form carbonyl and aldehyde compounds that cause the peroxide value decreased (Shahidi and Wanasundara, 2002).