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Vacuum frying (VF) was tested as an alternative technique to produce high-quality fried food. This study investigated the effects of oil temperature on the moisture loss, oil uptake, texture, color, and acrylamide content of vacuum-fried versus atmospheric-fried breaded shrimps. The moisture loss and oil absorption of breaded shrimps during VF were significantly affected (p < 0.05) by oil temperature...
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