Deep-fat frying generally occurs at high temperatures under atmospheric pressure causing the absorption of a high amount of fat, which could be up to 50% of the total weight of the fried food (Pinthus et al., 1993).
Deep-fat frying generally occurs at high temperatures under atmospheric pressure causing the absorption of a high amount of fat, which could be up to 50% of the total weight of the fried food (Pinthus et al., 1993).