A review on the frying process: Methods, models and their mechanism and application in the food industry

• Published in: Food research international Vol. 172; p. 113176
• Main Authors: Rani, Lisha, Kumar, Mukul, Kaushik, Deepika, Kaur, Jasjit, Kumar, Ashwani, Oz, Fatih, Proestos, Charalampos, Oz, Emel
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2023
• Subjects: Deep-fat frying; Hot-air frying; Microwave frying; Modelling heat & mass transfer; Oil uptake; Vacuum frying; Hot-air frying; Vacuum frying; Deep-fat frying; Oil uptake; Modelling heat & mass transfer; Microwave frying
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113176

[Display omitted] •Innovative frying methods are nowadays used to reduce the oil absorption in fried snacks such as chips.•Frying is considered to be a primary method of cooking throughout many food chains and catering industries.•This study evaluates novel technologies to improve the organoleptic properties of fried foods while reducing oil uptake.•Innovative methods such as air frying, microwave frying, and vacuum frying is a cost-effective and efficient process.•The fast-food industry has been adopting novel frying methods to extend the shelf life of products andtheirs quality. Frying is one of the most popular and traditional processes used in the food industry and food services to manufacture products that are high in quality and with unique sensory characteristics. The most common method of frying is deep-fat frying, used worldwide due to its distinct flavor profile and sensory aspects, which leads to physio-chemical changes at both macro and micro levels. One of the major concerns with deep-fried foods is their high oil content, and a variety of metabolic disorders can be caused by overconsumption of these foods, including heart disease, obesity, and high cholesterol. Due to their enticing organoleptic properties with their delicious flavor, pleasing mouthfeel, and unique taste, making them irresistible, it is also responsible for undesirable and unacceptable characteristics for consumers. Oil absorption can be reduced by developing novel frying methods that limit the amount of oil in products, producing products with fewer calories and oil while maintaining similar quality, flavor, and edibility. In addition, different pretreatments and post-frying treatments are applied to achieve a synergistic effect. The transfer of mass and heat occurs simultaneously during frying, which helps to understand the mechanism of oil absorption in fried food. Researchers have discovered that prolonged heating of oils results in polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which can alter metabolism and cause cancer. To reduce the oil content in fried food, innovative frying methods have been developed without compromising its quality which also has improved their effect on human health, product quality, and energy efficiency. The aim is to replace the conventional frying process with novel frying methods that offer fried food-like properties, higher nutritional value, and ease of use by replacing the conventional frying process. In the future, it might be possible to optimize frying technologies to substantially reduce fried foods' oil content. This review focuses on a detailed understanding of different frying techniques and attempts to focus on innovative frying techniques such as vacuum frying, microwave cooking, and hot-air frying that have shown a better potential to be used as an alternative to traditional frying.