Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness - Lin, Hong-Ting Victor; Hou, Po-Han; Sung, Wen-Chieh (Foods, 2021)
Keywords: absorption; Acceptability; color; deep fat frying; deep-frying; Drying; Electron micrographs; Evaporation; flavor; Flavors; Food; Food science; fried foods; Frying; Kinetic equations; kinetic model; Kinetics; lipid content; Lipids; Microstructure; Moisture content; Oil; oils; Physical properties; Pork; pork skin; Sensory evaluation; Skin; temperature; texture; Thickness; Water content; Water loss; United States--US; Japan; Taiwan; thickness; pork skin; kinetic model; deep-frying