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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