Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness

• Published in: Foods Vol. 10; no. 12; p. 3029
• Main Authors: Lin, Hong-Ting Victor, Hou, Po-Han, Sung, Wen-Chieh
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 06.12.2021; MDPI
• Subjects: 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

We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5–5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after drying, intended as deep-fried snacks. We have found...