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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