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Recent development of innovative methods for efficient frying technology.

Shoma Devi^1,2, Min Zhang^1,3, Ronghua Ju⁴

¹State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.

Critical Reviews in Food Science and Nutrition

|August 11, 2020

Summary

This summary is machine-generated.

New deep-frying techniques reduce oil content in foods while improving quality and energy efficiency. Innovations like vacuum and air frying offer better results than traditional methods.

Keywords:

Air frying deep frying microwave ultrasound vacuum frying

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Area of Science:

Food Science and Technology
Chemical Engineering
Consumer Product Development

Background:

Deep-frying is a prevalent cooking method with unique flavor profiles but also generates undesirable characteristics.
Reducing oil content in fried foods without compromising quality is a significant challenge for researchers.
Traditional frying methods can lead to nutritional and quality degradation.

Purpose of the Study:

To review recently developed deep-frying techniques and pretreatments.
To highlight novel and efficient methods for improving fried product quality.
To discuss advancements in frying efficiency and energy cost savings.

Main Methods:

Review of literature on modified and alternative frying technologies.
Analysis of techniques such as vacuum frying, microwave frying, and air frying.
Examination of pretreatment methods for quality maintenance.

Main Results:

Several alternative frying technologies show promise in reducing oil absorption.
Modified frying methods can enhance product quality attributes like texture and flavor.
New techniques offer potential for improved energy efficiency in industrial and domestic frying.

Conclusions:

Advanced frying techniques and pretreatments are crucial for optimizing fried food quality.
Innovations in frying technology can mitigate undesirable outcomes of traditional deep-frying.
Further research into these methods can lead to healthier and more efficient food production.