|Question 14Verbal

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Biochemists I. Sam Saguy and Eli J. Pinthus studied the mass and heat transfer processes that occur when foods, such as the Indian snacks makka poha and shankarpali, are fried in oil. During frying, water in the crust evaporates, leaving voids that oil can fill, thereby increasing the food's fat content. As the process continues, water from the food's center moves to the crust as long as the crust remains permeable. Therefore, the less moisture a food loses during frying,       
Which choice most logically completes the text?
the less the fat content is increased through frying.
A
the higher the temperature must be to fry the food.
B
the slower the crust will lose its permeability.
C
the crispier the crust will be when frying is completed.
D