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

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...

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Hlavní autoři:	Hong-Ting Victor Lin, Po-Han Hou, Wen-Chieh Sung
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-12-01
Edice:	Foods
Témata:	pork skin deep-frying kinetic model thickness
On-line přístup:	https://www.mdpi.com/2304-8158/10/12/3029
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