Once the oil reached frying temperature, ten carrot slices (20 g) were placed in the frying basket in order to minimise the
drop in temperature. The slices were then covered with a grid to prevent them from floating. The vessel lid was fastened and the vessel depressurised. When the pressure inside the vessel reached 1.92 in. Hg, the basket was immersed in the frying oil for increasing frying times until it reached the bubble-end point. The time required to reach said point varied depending on the frying temperature. After each frying time, the basket was lifted out and left to stand for 3 min and the vessel was pressurised. The samples were then removed from the fryer and allowed to cool to room temperature.