Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes

Abstract

Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed. The role of physical fields in the frying process was discussed with modifications in heat and mass transfer and porous structures. The effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food are introduced, respectively. Recent advances in multi-physical field-based frying techniques were recommended with synergistic benefits. Furthermore, the trends and challenges that could further develop the multi-physical field-based frying techniques are proposed, showing further commercial prospects for the purpose. The application of physical fields has brought new inspiration to the exploitation of efficient and high-qualified frying technologies, while higher technical levels and economic costs need to be taken into consideration.

Highlights

• The role of physical fields in pretreatments and frying process were reviewed.

• The mechanism of physics fields on frying efficiency and quality was summarized.

• The physicochemical and microstructure changes by physics fields were discussed.

• The synergy of physical fields in frying technology were outlined.

• The trends for further multi-physical field-based frying techniques were proposed.

Keywords:

• Efficiency
• frying
• microwave
• physical fields
• quality
• ultrasound

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

We acknowledge the financial support from the following sources: the Natural Science Foundation of Jiangsu Province (Grant No. BK20200727); the Natural Science Foundation for Colleges and Universities in Jiangsu Province (Grant No. 20KJB550011); the Startup Foundation for the Young Scientists of Nanjing Normal University (China) (No. 164320H133-11).