| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5520873 | Current Opinion in Food Science | 2017 | 6 Pages |
â¢Current frying research aims on oil uptake reduction and increasing oil stability.â¢Alternate frying technologies are also strongly explored.â¢Vacuum frying has shown commercial acceptability as an alternate.â¢Pressure and radiant frying technology also shows promising results.
Deep-fat frying is a century-old process which is still being used for preparation of various food products in our regular diet. Increase in the consumer health awareness has motivated more research in development of healthy and safe fried products. Recent strategies to attain this goal have been focused on reduction in oil uptake by fried products and increasing the stability of frying medium. Another approach includes development of alternative frying technologies such as pressure frying, microwave frying, vacuum frying and radiant frying or their combinations. Among all the alternative frying technologies, only vacuum frying have shown acceptance and commercial utilization by the food industries. Pressure frying and radiant frying have also shown some promising potential, but need further exploration.
