From Deep-Fat Frying to G-Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods

There are some valuable reviews about strategies to reduce oil content; however, they do not thoroughly illustrate oil absorption patterns across different frying methods. The present study provides a comprehensive comparison of various frying methods, including deep-fat frying, hot-air frying, microwave frying, G-frying, pressure frying, vacuum frying, and infrared frying, focusing on the unique oil absorption patterns associated with each method. Moreover, the current review explains underlying mechanisms responsible for oil absorption during different frying phases, such as absorption behavior of each fraction of total oil content. This detailed analysis is essential for understanding how alternative frying technologies affect oil absorption differently from traditional methods. In deep-fat frying, oil absorption mainly occurs during the cooling phase, whereas pressure frying, vacuum frying, hot-air frying, microwave frying, G-frying, and infrared frying each exhibit distinct oil absorption patterns due to their different processing conditions. Differences in factors like the amount of oil surrounding the product and heat transfer mechanism lead to different oil penetration mechanism in emerging frying technologies. By highlighting the differences in oil absorption patterns and mechanisms, the present review provides practical insights for both researchers and food processing industries. This can guide future research toward developing more efficient frying technologies that reduce oil content while maintaining desirable food qualities, thus meeting the increasing demand for healthier fried foods.