Application of pretreatment methods on agricultural products prior to frying: a review

• Published in: Journal of the science of food and agriculture Vol. 98; no. 2; pp. 456 - 466
• Main Authors: Oladejo, Ayobami Olayemi, Ma, Haile, Qu, Wenjuan, Zhou, Cunshan, Wu, Bengang, Uzoejinwa, Benjamin Bernard, Onwude, Daniel I, Yang, Xue
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.01.2018; John Wiley and Sons, Limited
• Subjects: Agricultural practices; Agricultural products; Drying; Flavor; Food; Food processing; Food quality; Frying; Hazards; oil uptake; Pretreatment; pretreatments; quality; Researchers; Steam electric power generation; Superheated steam drying; Ultrasonic testing; Ultrasound; pretreatments; frying; oil uptake; quality
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.8502

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry