Effect of potato deep-fat frying conditions on temperature dependence of olive oil and palm oil viscosity

► Experimentally determined oil μ-T profiles during potato deep fat frying. ► Effect of type of oil, frying load, initial oil temperature and frying batch is examined. ► A new well-performing non-linear correlation between μ and T is proposed. ► An engineering expression is proposed for the prediction of μ(T) from frying conditions.