Structural changes in fried foods; Bilberry byproduct adds fiber

Structural changes in fried foods
A study published in the Journal of Food Science took an in-depth look into the microstructural changes that occur when foods are fried.

During deep frying, as food is immersed in hot oil, water in that food quickly evaporates and steam pressure builds. This pressure affects the microstructure, including the porosity—the number and size of pores in the food as well as the twistiness of the pathways between those pores (tortuosity). This determines how and h…