New microwave frying technique could make french fries much healthier
ScienceDaily • • health
Key Points:
- Researchers at the University of Illinois Urbana-Champaign found that combining traditional frying with microwave heating can reduce oil absorption in French fries while maintaining their crispy texture, potentially shortening cooking times.
- The study revealed that microwave heating generates internal vapor pressure, which helps prevent oil from being absorbed by the fries during frying by extending the period of positive pressure inside the food.
- Microwave frying alone results in soggy texture, so the researchers propose a hybrid approach where conventional frying provides crispiness and microwave heating reduces oil intake.
- Mathematical models developed in the study showed that microwave frying leads to faster moisture loss, shorter cooking times, and overall lower oil uptake compared to conventional frying.
- The method could be practically implemented in industrial fryers by adding microwave generators, offering a cost-effective solution for large-scale food production seeking healthier fried products.
