To give information about oxidation reactions and oxidation reactions due to deep frying operations, comparison of the different oils according to frying performances and about the properties of frying equipments.

Batch and continious equipments used in deep frying operations, process control systems, fying oils and their properties, quality control parameters of deep fried food, mass and heat transfer in deep frying operation, oil adsorption on porous surfaces, packaging of deep fried products, antioxidants and synergists used during frying.