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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 dahibara aludam and paneer pakora, 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,