In both sets of experiments, the fryer vessel was filled with 3 l of high-oleic acid sunflower oil (Camilo Ferrón Chile S.A, Chile), which was preheated to 160 C for 1 h prior to frying and discarded after 3 h of frying.
In both sets of experiments, the fryer vessel was filled with 3 l of high-oleic acid sunflower oil (Camilo Ferrón Chile S.A, Chile), which was preheated to 160 C for 1 h prior to frying and discarded after 3 h of frying.