Frying is extensively employed in the domestic and industrial sectors to process food. In principle, this cooking technique is essentially a dehydration process that involves rapid heat and mass transfer when the food is immersed into hot oil at a temperature above the boiling point of water. Interaction between the frying oil and the food causes vigorous water vapour release from the product and at the same time, the oil starts to penetrate into the food structure (Bouchon and Pyle, 2004; Dueik et al., 2010).
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