NOVATEUR PUBLICATIONS INTERNATIONAL JOURNAL OF INNOVATIONS IN ENGINEERING RESEARCH AND TECHNOLOGY [IJIERT] ISSN: 2394-3696 VOLUME 7, ISSUE 4, Apr.-2020 132 | Page THE STUDY OF THERMAL STABILITY OF MIXTURES OF COTTONSEED OIL AND LAMB FAT USED FOR DEEP FAT SALOMOV B. KH., SADIKOV I. SH., KAMALOVA F. R., AVIZOV S. R. Bukhara Engineering and Technology Institute Uzbekistan Bukhara АBSTRACT In this article, the author studied the processes of thermal exposure to a mixture of cottonseed oil and lamb fat, for deep-frying. The values of fat consumption, the duration of frying pies and the quality of finished products have been found experimentally, which helps to improve the quality of flour products and increase the range of deep-fat fats. A mixture of cottonseed oil with mutton fat can be recommended as more heat-resistant. KEYWORDS: deep-frying, oil, fat, frying, heat resistance, quantity, inactivation, production, test, experiment. INTRODUCTION In the manufacture of deep-fried culinary products in the field of public catering, fats are used that are heat-treated. When these organic compounds (fats) are heated, they lose their nutritional value. Vegetable oils during their processing, as well as when used in the process of cooking food under high temperature heating, undergo significant physico-chemical changes as a result of hydrolysis, thermal destruction, polymerization and oxidation. It was established that, depending on the temperature and duration of heating, the native composition of fats undergoes various depth changes - from inactivation of the natural biologically active substances contained in them to the formation of toxic compounds. Moreover, the composition of the fat itself with the same production mode can be a decisive factor in the oxidation process. The use of animal fat as a component of a mixture of fats during deep fat frying helps to increase the thermal stability of deep fat [1,4]. A mixture of cottonseed oil and lamb fat is often used in the diet of the Central Asian population. There is no data explaining the empirically established use of such a mixture of fats. Also, the quality of the mixture, its change during the roasting process, has not been investigated. There is only some data on the effect of a mixture of cottonseed oil and animal fat on the human body, so the introduction of this mixture of cottonseed oil and sheep’s fat in an I: I ratio lowers blood lipid levels, provides a better ratio of albumin- globulin and lipoprotein fractions, unlike from the action of only mutton fat. However, the use of fats in the mixture helps to increase their thermal stability during deep frying. The purpose of the study was to study the technological and physico-chemical parameters of a mixture of vegetable oils and animal fats intended for deep-frying. The object of the study was a mixture of cottonseed oil and lamb fat. Refined cottonseed oil was used as a reference sample. Fat mixtures of cottonseed oil with lamb fat were prepared in a ratio of 1: 1 and 1: 2, respectively. The fat was heated for 6 hours, then stored for 18 hours at a temperature of 20-300C. The used fat was filtered by settling. Fresh fat was added daily 1 time to the initial volume of the test mixture. The total duration of heating the fat was 30 hours. Samples of the studied samples were taken every 10 hours for frying and stored in dark glass at a temperature of + 4 ± 10С in a closed form. In all samples, the following values were determined: acid number — by the method of conduct metric titration; peroxide value - by the iodometric method; refractive index - by refract metric method; the total content of carbon compounds by the modified method of Golovkin and Perkel; total content of oxidation and copolymerization products by the Farrion method [2,3,5].