| The deterioration of frying palm oil during potato chips frying is a major restraint for the development of potato chips industry. Therefore, finding out the rule of the deterioration, then work out a good process to delay or restrict the palm oil from deteriorating is of great importance for the development of the potato chips industry.In this thesis,the production process of potato chips was simulated using batch frying method for 36h to understand the effects of different temperatures, moisture content of fried materials, the content of impurities( potato residue) and the unit palm oil production rates of potato chips have on the AV,POV,IV, refractive index and sense of the finished potato chips. In this way major factors and indexes affecting the deterioration of the frying palm oil can be identified, and the best producing processes can be worked out through tests with multi-index orthogonal optimization test.The results of a single factor test showed there are rules of the change of AV and IV during the frying of the potato chips, thus these two can be used as frying palm oil deterioration indexes. However, no rule was appeared in the change of POV, and the refractive index showed no distinct change while other factors were different, so these two can not be used as indexes of this project.The results of orthogonal tests showed that in significance, factor temperature, the unit palm oil production rates of potato chips and the content of impurities (potato residue) had different influence on the AV and IV of the frying oil, as well as the sense properties of the finished potato chips. Through the multi-index orthogonal optimization test, the conclusions can be drawed as below: the frying oil is hurt less with a temperature of 190℃, unit palm oil production rate of potato chips of 60g/(kgh), impurities( potato residue) content of 0.075%,and continuous frying for 36 hours. The quality of the potato chips will be comparatively good under the above circumstances.
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