Physical fields assisted frying technologies for reducing oil content of fried food

Abstract

Background

Fried products are popular all over the world, while the high oil content is always worried by consumers. Hence in recent years, researchers have been committed to reducing oil absorption of fried foods.

Scope and approach

In this paper, the forms of action of physical fields in frying process, the effect of applied physical fields on reducing oil content of fried food as well as the advantages and disadvantages of that were reviewed. Moreover, the mechanisms of oil absorption in fried foods and how various applied physical fields reduce oil uptake were also discussed.

Key findings and conclusions

In order to reduce oil uptake, researchers have combined frying process with physical fields as novel frying approaches, which are mainly divided into electromagnetic fields (pulsed electric fields, moderate electric fields, infrared radiation, microwave), acoustic fields (ultrasonic fields) and pressure fields (vacuum frying and pressure frying). Physical fields assisted frying can also be divided into pre-treatment, auxiliary frying and frying post-treatment according to the application stage. Most physical fields improve heat and mass transfer, as well as crust formation, which reduce oil uptake in cooling phase. Physical fields assisted frying technologies help to reduce oil content, catering to the needs of consumers, while some of their drawbacks should also be noticed.