Source data

This includes the final source data for the publication titled "High-speed computed tomography to visualize the 3D microstructural dynamics of oil uptake in deep-fried foods" in Nature Communications. 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 dry matter basis [mH2O (mdough DM)-1], where mass (m) is expressed in grams and DM indicates dry matter of the solids (excluding oil absorbed as a consequence of deep-frying). This data contributes to Figure 4a. Temperature profiles from 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 contributes to Figure 4bcd. Source_data.xlsx contains data for (1)Table 1 and Figure 6, (2)Supplemetary Figure 1, (3)Supplemetary Table 1 and Supplementary Figure 5, (4)Supplemetary Figure 6, (5)Supplemetary Figure 7.