Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality.

Foods · 2022 · PMC9655203 · PMID 36360086

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showed a trendno p-value reported

With increasing frying time, the water content of all samples showed a trend of decreasing dramatically and gradually flattening, and they reached equilibrium water contents (M e ) in 9, 10, 10, and 11 min, respectively.

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