ABSTRACT
Oil penetrates into the food at the dried region
that has a porous structure, consisting of different-
sized capillaries. As more water leaves the food and
the crust thickness increases, more oil is absorbed in
the food. At the end of frying, when the food material
is removed from the oil bath, an oil layer remains at
the surface of the food and oil from this layer is
further absorbed into the pores of the material due
to capillary forces.
