This would be an excellent source of information - assume it would differ
for each food item and perhaps depend on the amount of water in the food

zohra Lukmanji
Dar es salaam


On Thu, Jul 18, 2013 at 9:35 PM, Barbara Selley <[log in to unmask]>wrote:

> ** **
>
> Greetings, Infoods friends:****
>
> I am looking for guidelines/formulas for calculating oil picked up in
> deep-frying. I know many factors are involved (composition of the food,
> water content, temperature of oil and food—and likely many more). Ideally
> such foods should be analyzed but…are there ways to make a plausible (not
> necessarily accurate) estimate?****
>
> ** **
>
> Best regards,****
>
> Barbara Selley****
>
> ** **
>
> Food Intelligence****
>
> ****Toronto********
>
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