Figure 1 shows that increasing frying temperature led to increased deterioration of frying oil, confirming Gupta 2004 and Saguy's 2003 research in which they reported that if this variable were controlled then oil life would be extended.
En la figura 1 se observa que el incremento en la temperatura de fritura aumenta tanto el deterioro como la velocidad de él; este comportamiento confirma los reportes de Gupta 2004 y de Saguy 2003, donde afirman que si se controla esta variable se prolonga la vida útil del aceite.