Oil type also affects true density values, even though
it does not effect mass transfer phenomena. That is because
frying takes place at high temperature values,
where the properties, like viscosity, that effect mass
transfer phenomena do not differ apppreciably among
the different types of oil, while true density measurements
take place at room temperature where different
types of oil have different density values. More specically hydrogenated oil has higher density than rened oil
at room temperature, which results in higher true
density values as concentration of hydrogenated oil
increases.