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The movie shows the microstructure of a fried Russet potato at voxel size of 5.05 microns.
Frying is a highly dynamic process involving unsaturated transport of fluids (moisture, oil, and vapors), and heat in the food matrix with continuously changing microstructure. The work involves performing multiscale simulations and microstructural analysis to understand transport mechanisms during frying of foods and modifying the process to reduce oil uptake without compromising with taste and texture.