Investigation on the stability of different frying oils during frying with and without foods

The objectives of this research are
- to investigate the stability of some frying oils during frying with and without foods;
- to compare the standard method and the dielectric method for determining the total polar material (TPM) in frying oils;
- to find another alternative method for TPM determination;
- to evaluate the effectiveness of the antioxidants and filter agents in preserving the frying oil.