After 10 min of frying, the oil contents of breaded shrimps fried at 80 C, 100 C, and 120 C under vacuum conditions were 0.20 ± 0.013, 0.23 ± 0.012, and 0.25 ± 0.019 goil/gdry solid, respectively.
After 10 min of frying, the oil contents ofbreaded shrimps fried at 80 C, 100 C, and 120 C under vacuum conditions were 0.20 ± 0.013,0.23 ± 0.012, and 0.25 ± 0.019 goil/gdry solid, respectively.