The suggested mechanism is that the

The suggested mechanism is that the highly dielectric phase quickly generates frictional heat due to polarization and the heat is transferred to the low specific-heat-capacity oil to accelerate the temperature increase in the microcapsules and the surrounding crust. However, the thermal stability of these microcapsules, which had a shell consisting of a gelatinehydroxylpropylmethylcellulose (HPMC) complex, was not sufficient for use in pre-fried battered and breaded products.