one in which poories were fried for 8 hours continuously, and the other in which poories were fried for four consecutive days, two hours each day. The oils were evaluated by multiple parameters such as peroxide value, anisidine value, diene value, oxidised fatty acid, viscosity, unsaturated fatty acids, saponification value and smoke point. All of these factors show that intermittent frying degrades oil more than continuous frying .