Microwave frying and post-frying of French fries

[Display omitted] •Microwaves at 2.45 and 5.85 GHz were combined with deep-oil frying for French fries.•Oil intakes increased with increasing water loss during frying.•Microwave heating after frying can reduce oil content of French fries.•Microwaves at 5.85 GHz led to more oil reduction than microwa...

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Bibliographic Details
Published in:Food research international 2022-09, Vol.159, p.111663, Article 111663
Main Authors: Zhou, Xu, Zhang, Shuang, Tang, Zhongwei, Tang, Juming, Takhar, Pawan S.
Format: Article
Language:English
Subjects:
Color
Crispness
fast foods
food research
food service
Frequency
fried foods
lipid content
Microwaves
Oil reduction
oils
product quality
Solid-state microwave
texture
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Summary:[Display omitted] •Microwaves at 2.45 and 5.85 GHz were combined with deep-oil frying for French fries.•Oil intakes increased with increasing water loss during frying.•Microwave heating after frying can reduce oil content of French fries.•Microwaves at 5.85 GHz led to more oil reduction than microwaves at 2.45 GHz. French fries are popular items in the diets of many countries, but the high oil content is a major health concern for consumers. Numerous novel frying techniques have been explored by the fast food service industry and the research community to address such concern. This research aimed to study the influence of microwave heating at two frequencies (2.45 and 5.85 GHz), both individually or in combination, in frying and post-frying on oil reduction in French fries. Results showed that microwave frying reduced the frying time by 30 – 40%, with equivalent product quality attributes in terms of oil content, color, and texture, as compared to deep-oil frying. Oil intake increased with increasing moisture loss during frying, regardless of the frying methods. Post-frying condition was the key to oil reduction. Specifically, a 60 s microwave heating after frying reduced the oil content by 18 – 23%. Compared to 2.45 GHz, microwaves at 5.85 GHz could produce French fries with significantly lower oil content (p ≤ 0.05) and better quality attributes such as color and texture. This study demosntrated the potential of microwave heating in production of deep-fried French fries with lower oil content and better quality.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2022.111663