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Abstract
With the rising trend of consumers opting for healthier food items with low oil content, it is imperative to reduce the oil uptake of fried products. The inefficiencies of traditional technologies, including a low heat utilization rate and poor processing efficiency, have been increasingly exposed in industrial production of fried products. This review offers an extensive analysis of the effects of innovative pretreatment techniques (pulsed electric field, ultrasound, high-pressure processing, microwave, radiofrequency, and combined processes) and various novel frying processes (vacuum frying, high pressure frying, microwave frying, infrared frying, ultrasonic-assisted frying and their combinations) on the microstructure modifications and oil uptake of fried foods. The effects of microstructure changes in oil absorption in fried products were assessed. The application of novel technology before or during frying has brought new inspiration to the production of low-oil, high-quality fried products, though technical complexity and economic costs must be taken into account.
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