Background As demands for fried foods are increased by consumers, so is its health
concern. Food quality and safety specialists have been making efforts to provide healthy and …

Deep fat frying process involves submerging a food in extremely hot oil until a safe minimum
internal temperature is attained. Deep fried foods are hot and crispy on the outside and …

Deep-frying is the century-old and the most common cooking process which is still being
used to prepare a variety of food products in industrial and domestic scales. Compared to …

Battered fried foods consistently remain in high demand despite concerns about their health
aspects, prompting food processors to develop new methods and alternative oils and batters …

The objective of this research was to determine the kinetics of water loss and oil uptake
during frying of pre-treated potato slices under vacuum and atmospheric pressure. Potato …

Deep frying resulting in high‐fat content is extensively used in the food industries and
domestic households, and becoming an integral diet globally. The physical and chemical …

Abstract Knowledge about oil absorption during frying is crucial for the design and
production of healthier reduced-fat food products. For this reason, we systematically …

In present study, total oil (TO), surface oil (SO), structural oil (STO), penetrated surface oil
(PSO), and oil distribution during frying were analyzed. Results showed STO (53.10 …

The objective of this research was to study the kinetics of oil absorption and distribution in
the structure of potato slices during frying, considering the effects of three oil temperatures …

The objective of this work was to study certain physical properties of French fries, such as
density and porosity, and their relationship with oil absorption during the frying process. The …