Abstract
The article describes the possibility of determining the degree of hydrolysis of vegetable oils under conditions of a continuous induction heating process. Experimental methods were used to study changes in the physicochemical properties of the samples under study. The main attention is paid to the analysis of changes in the quality characteristics of oils depending on the type of heater and heating time. The article presents the results of studies of the main quality indicators that determine the degree of hydrolysis, on the basis of which it was concluded that during induction heating the changes occurring in comparison with traditional methods do not lead to a deterioration in the quality of the substance. The studies carried out allow us to speak not only about the effectiveness, but also about the safety of this heating method.