Garimagoswami’s scientific contributions

Food becomes tastier on deep frying, and some of food items can only be eaten, once are deep fried. Reusing this deep fried oil repeatedly for frying purposes is responsible for many health hazards in human population. Increased viscosity and darkening in colour are some of the physical changes which can alter the fatty acid composition of the cooking oil on repeated frying.Oxidation, hydrolysis and thermal polymerization are the chemical reactions occurring as a result of repeated heating of cooking oil for low and cheap food production. In this paper the degradation of the quality of cooking oil on repeated frying, its effects on human health and some ways to treat this cooking oil so as to make it more cost effective and less dangerous for human consumption are undertaken with special reference to Rajasthan.