Table 1. Change of acid value of frying oil and sweet and sour pork with reusing times

Frytime/day	Frying oil				Frying food
Frytime/day	Soybean oil	Lard	Canola oil	Palm oil	Soybean oil	Lard	Canola oil	Palm oil
Unused oil¹⁾	0.03–0.13^gAB	0.03–0.16^gAB	0.03–0.09^gAB	0.03–0.19^eA
1 t/0 d	0.28±0.06^fgB	0.38±0.12^gB	0.26±0.00^gB	1.16±0.09^dA	0.54±0.00^eB	0.60±0.17^fB	0.56±0.12^fB	1.96±0.89^dA
10 t/1 d	1.09±0.31^efA	1.29±0.68^fA	0.74±0.20^fgA	1.20±0.14^dA	1.35±0.19^deB	1.15±0.27^efB	0.97±0.24^efB	2.08±0.44^cdA
20 t/2 d	1.67±0.86^eA	1.46±0.70^fA	0.81±0.18^fgA	1.25±0.34^dA	0.76±0.19^eB	2.02±0.63^defA	1.08±0.25^efB	2.04±0.43^cdA
30 t/3 d	1.77±0.20^eAB	2.26±0.61^eA	1.17±0.34^efB	1.38±0.80^dAB	1.61±0.72^deAB	2.42±0.48^cdeA	1.35±0.35^efB	2.12±0.21^cdAB
40 t/4 d	3.10±0.31^dA	3.29±0.60^dA	1.75±0.55^deB	1.61±0.60^bcdB	2.14±1.01^cdA	2.49±0.58^cdeA	1.76±0.61^deA	2.19±0.22^bcdA
50 t/5 d	3.77±0.15^cdA	3.33±0.28^dA	1.77±0.61^deB	1.59±0.92^cdB	2.92±0.68^cA	2.97±0.49^bcdA	2.49±0.41^cdA	2.17±0.27^bcdA
60 t/6 d	3.54±0.66^cdA	4.28±0.52^cA	2.08±0.41^cdB	1.84±0.44^bcdB	3.11±0.39^cAB	4.19±0.97^bA	3.48±0.73^bcAB	2.31±0.31^bcdB
70 t/7 d	3.54±0.72^cdAB	4.14±0.08^cA	2.97±0.51^bB	1.86±0.51^bcdC	4.28±0.74^bA	3.89±1.37^bcAB	3.83±0.71^bAB	2.34±0.43^bcdB
80 t/8 d	4.16±1.05^bcA	4.73±0.18^bcA	2.72±0.84^bcB	2.08±0.34^abcB	5.05±0.40^abA	5.65±1.04^aA	4.41±1.03^bA	2.82±0.39^abcB
90 t/9 d	4.83±0.55^abA	5.01±0.37^bA	4.45±1.22^aA	2.28±0.25^abB	5.92±0.61^aAB	6.49±0.60^aA	5.51±0.46^aB	2.94±0.07^abC
100 t/10 d	5.41±1.61^aA	5.63±0.53^aA	4.80±0.36^aA	2.61±0.57^aB	5.72±0.72^aA	6.66±1.31^aA	6.26±0.92^aA	3.36±0.38^aB

Storage period with unused oil during the 10 days.
All values are mean standard deviation of three replicates.
Means within a column with different letters are significantly different (p<0.05).
Means within a row column with different letters are significantly different (p<0.05).