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Understanding the role of parameters that determine crust formation is of paramount importance since crust characteristics such as thickness and texture dictate the sensory perception of fried foods. This study aims to quantify the relationship between such parameters (that is, crust evolution and the propagation of the evaporation front inside the food) and to examine how frying conditions (oil temperature and frying duration) affect it. In addition, the present findings may be of particular value to deterministic modeling efforts on the coupled heat and mass transfer phenomena during deep-fat frying.

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