Abstract: This study was conducted for the Modeling of Degree of Thermal Oxidation of Blended Refined Edible Oil (80% sunflower and 20% Soya bean Oil) in respect to Induction Temperature at various different fixed Induction Times. In this, different models have been developed for Peroxide Value of edible oil for different fixed time (0-120) minutes, within the Temperature range of 120 – 200 0C with interval of 5 0C and graphs (with R2) have been plotted using Microsoft EXCEL.