When fried in hot oil, the carbon atoms in oil are subjected to intense heat and undergo chemical reactions. The high temperatures cause oil molecules to break down and form free radicals, which are highly reactive molecules. These free radicals can react with oxygen to form carbon deposits, which can attach to surfaces and cause problems in thermal systems. Additionally, the free radicals can react with each other to form polymers, which can thicken the oil and further contribute to the formation of carbon deposits. The result is a decrease in the oil’s thermal efficiency and an increase in the risk of system failure.
