We here report on a mechanistic description of the oil uptake
during frying, by drawing an analogy to the way that pore inactivation
is modelled during cross-flow membrane emulsification. This
is a new process that is proposed to produce emulsions with narrow droplet size distributions, by pressing a to-be-dispersed
fluid through the pores of a membrane that is wetted by the continuous
phase. The continuous phase flows over to the receiving
side of the membrane. In many studies, it was found that only a
small fraction of all pores in the membranes were active, i.e., had
dispersed phase flowing through, while most of them were inactive