Recent development of innovative methods for efficient frying technology

Abstract

Deep-frying is the century-old and the most common cooking process which is still being used to prepare a variety of food products in industrial and domestic scales. Compared to other cooking processes, frying produces some distinctive flavor characteristics, but other undesirable and unacceptable characteristics to consumers are also originated during frying. Researchers have taken various technical approaches for reducing the oil content of fried products without compromising product quality. This review discusses some recently developed frying techniques which could improve the product quality, and advance frying efficiency, to save energy cost. Some modified method of alternative frying technologies used by the researchers are vacuum frying, microwave frying, microwave-assisted vacuum frying, radiant frying, ultrasound treated frying, air frying or their combinations. In this review, we aim to give a detailed insight into some specific aspects of new deep-frying practices and pretreatments for the quality maintenance of fried products highlighting their novelty and efficiency.

KEYWORDS:

• Air frying
• deep frying
• microwave
• ultrasound
• vacuum frying

Additional information

Funding

We acknowledge the financial support from the National Natural Science Foundation Program of China (Contract No. 31671864), the 111 Project (BP0719028), the Yangzhou City Agricultural Key R&D Program(No.YZ2019034), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), Jiangsu Province (China) and the “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, all of which enabled us to carry out this study.