Moisture content and temperature measurements during deep-frying of WFD

This includes the raw data for the moisture content and temperature profiles of WFD samples. Moisture content (MC) of non-fried (0 s) and deep-fried (5 – 60 s) WFD samples with initial hydration levels of 40 % deep-fried at different temperatures (180 °C, 150 °C and 120 °C). MC, % is calculated on an oil free basis mH2O (mH2O + mdough DM)^-1, where mass (m) is expressed in grams and DM indicates dry matter Temperature measurements inside the WFD samples for the crust and core regions during deep-frying and post-frying cooling at different temperatures (180 °C, 150 °C, and 120 °C). This data accompanies the manuscript titled "High-speed 4D computed tomography for uncovering the dynamics of oil uptake in deep-fried food products", (https://doi.org/10.21203/rs.3.rs-4578278/v1) and contributes to Figure 4 in the main manuscript.