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Recent Developments in Frying Technologies Applied to Fresh Foods by Zhang, Xiaotian; Zhang, Min; Adhikari, Benu is a Agricultural and Biological Sciences article available to read on EtoBox.

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Background: Deep-fat frying is one of the most popular food processing methods worldwide. It involves simultaneous transfer of heat and mass at high temperature. Typical fried products tend to have bright color, crisp texture and delicious taste. In fact, fried foods contain large amount of oil, calories and acrylamide which are burden to health. It is necessary to develop innovative frying technologies to reduce oil absorption during frying process, thus obtain healthier fried products with low oil content. Scope and approach: Control of oil content can be achieved by developing pretreatment technologies, innovative frying technologies as well as post-frying processing technologies to produce products with less oil content and calories, while maintaining similar qualities, good flavor and edibility. Mechanism of oil absorption as well as the heat and mass transfer processes that occur during frying are helpful to understand how oil penetrates in fried foods. Frying technologies can be optimized to substantially reduce the oil content in fried foods. Key findings and conclusions: Novel alternative frying technologies, such as microwave-assisted vacuum frying (MVF), pulse-spouted mi

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Author

Zhang, Xiaotian; Zhang, Min; Adhikari, Benu

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0924-2244)

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)