Abstract: In order to investigate oil absorption rate for different food during frying, French fries, teamed bun, wheat cake were used for frying in different temperature and different oils ( camellia oil, palm oil, blend oil) . The results showed that temperature had significant influences on oil absorption rate.The oil absorption rate got its maximum in the least time when the frying temperature was 170 ℃ ( French fries for 12 min) , and the oil absorption rate was the lowest when the frying was finished ( p < 0.05) .Because of loose structure, the oil absorption rate ( 45%⁶0%) was significantly raised ( p < 0.05) , which was much higher than French fries ( 15% ⁴5%) and fried wheat cake ( 15% ³5%) .The higher moisture it contained, the longer time it could be fried.The oil absorptive line was steadier and the oil absorption rate was the lowest for palm oil frying the three foods.Therefore, the palm oil is more suitable to be used as a frying oil than camellia oil and blend oil.