Not only frying time, but the duration and the number of heating-cooling cycles also have a significant effect on the amount of deterioration in oil. For example, in a report on marinated chicken drumsticks frying, it was found that the quality of oil after three consecutive days of frying at a rate of ten batches per day was superior to the oil used to fry 30 batches in a day . Contradicting results were observed in a 2013 publication by Das, A.K., et al. They investigated the impact of frying pooris on the quality of groundnut oil in two scenarios: