Dynamic modelling of oil and water molecules of methylcellulose-coated fried potato during and in the post-frying condition

This work investigated the migration of the oil and water molecules in methylcellulose (MC)-coated and uncoated potatoes during and after the deep-frying process. The research aimed to understand how the MC layer prevented the oil uptake due to water migration from the substrate to cooking oil along the frying process using molecular dynamic modelling techniques and validated by the experimental work. During the frying process, the diffusion coefficient from the mean square displacement (MSD)...