What is the cause of excessive consumption of palm oil in deep frying?

I fry noodles in palm oil and the average oil absorbtion is between 19 and 21% but the consumption/loss of oil at the end of the day is 29%. Does the oil evaporate? What can reduce this loss if it is real

What is the cause of excessive consumption of palm oil in deep frying?
Have you noticed that when you put oil under high heat, its viscosity increases?





Because of increased viscosity, there's less of the oil.
Reply:Consider that some of the oil is also splattering out of it's container during the frying process.