Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying - Lin, Hong-Ting Victor; Chan, Der-Sheng; Huang, Yu-Hsiang; Sung, Wen-Chieh (Foods, 2021)
Keywords: Absorption; color; deep-fat frying; Food; Food science; Frying; kinetics of oil absorption; lipid content; Lipids; Low pressure; Mass transfer; Microstructure; microwave treatment; microwave-assisted frying; Microwaves; Moisture; Moisture content; Oil; oils; Pork; pork rinds; Scanning electron microscopy; Skin; taste; texture; Vacuum; vacuum frying; Water loss; Thailand; Japan; Taiwan; kinetics of oil absorption; microwave-assisted frying; vacuum frying; deep-fat frying; pork rinds