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In the food industry and public catering establishments of Ukraine, a sufficiently large amount of oil is left, which was first used during the roasting and cooking of various food, such as vegetables and fish during canning, french fries, pancakes, pies and the like. At high temperatures during contact with the food and moisture contained in it, the processes of thermal decomposition, oxidation, polymerization and so on, the oil accumulates harmful to man substances such as aldehydes, acids, ketenes, polycyclic compounds, etc. In this case, the oil becomes unsuitable for further food use.