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Oil heating has been degraded by thermal, air and moisture penetration leading to the creation of volatile and non-volatile materials serving as active substrate and increasing temperature and mass transmission levels. In this study, Fresh mustard oil was characterized to assess chemical properties like saponification value (SV), iodine value (IV), peroxide value (PV), p-Anisidine value (p-AV), Totox value (TV), acid value (AV),density and viscosity. The oil was reused (thermal process) for three sets of periods at different heat levels 120, 140, 160, 180 and 200 degrees the impact of the thermal process was examined through physicochemical, nutritional and sensory properties and compared with fresh mustard oil. Chemical compounds were identified for selected oils using GC-MS and FT-IR spectroscopy. The effect of spectra reveals there was a significant change in the thermal refined oils band (180 to 200 ° C) and higher temperature changes the band's exact positions and shifts when the fatty acid ratio has shifted. Similarly, the FT-IR study also found the drastic changes in the functional compounds at 180 to 200°C. The chemical property shows that primary and secondary level of rancidity were confirmed through peroxide value and p-Anisidine value respectively; the consistency and the flow rate was reduced due to the deterioration through rancidity.
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