Recent studies on alternative technologies for deep-fat frying
Deep fat fried food products have been considered as a vital dietary contributor to certain chronic diseases, including the risk of atherosclerosis, cancer and hypertension. Hence, many food industries are focusing on low fat fried products to attract consumers. In general, oil is absorbed during de...
Gespeichert in:
| Veröffentlicht in: | Journal of food science and technology 2024-08, Vol.61 (8), p.1417-1427 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1427 |
|---|---|
| container_issue | 8 |
| container_start_page | 1417 |
| container_title | Journal of food science and technology |
| container_volume | 61 |
| creator | Juvvi, Praneeth Kumar, Ranganathan Semwal, Anil Dutt |
| description | Deep fat fried food products have been considered as a vital dietary contributor to certain chronic diseases, including the risk of atherosclerosis, cancer and hypertension. Hence, many food industries are focusing on low fat fried products to attract consumers. In general, oil is absorbed during deep fat frying, and this century old process is used for preparing various kinds of fried food products such as potato chips, banana chips, savory snacks, etc. Vacuum frying, electric field frying and two-stage frying technologies have been developed as an alternatives to traditional frying. These two technologies are suitable for most fried products; however, they may not be suitable for sugar based fruits as they can lead to the formation of browning reactions, which are generally considered unacceptable. This review aims to cover recent work done in the area of vacuum frying and two-stage frying, including the role of pre-treatment and post-treatment novel methods. Additionally, emphasis has been given on recent innovations to improve the quality of vacuum and two-stage frying, particularly concerning the reduction of oil uptake in fried food products. |
| doi_str_mv | 10.1007/s13197-023-05911-z |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_3153662285</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3153662285</sourcerecordid><originalsourceid>FETCH-LOGICAL-c408t-9537a86463c6a70e05cd760a7946c1ab1274e0364b92c89ef3cd7269c2b5546d3</originalsourceid><addsrcrecordid>eNqFkU1LxDAQhoMoKuof8CAFL16ik6T5uggifoEgiJ5DNp2ulW67Jq2w_nqzrh_gQXOZwPvMO8y8hOwzOGYA-iQxwaymwAUFaRmjb2tkG6yW1JTA1_MfOKeMSblF9lJ6hvwE14bDJtkSxiqlLWyT03sM2A1FGsaqwVT0XeHbAWPnh-YViwHDU9e3_XSp1X0sKsQ5rf1Q1HHRdNNdslH7NuHeZ90hj5cXD-fX9Pbu6ub87JaGEsxArRTaG1UqEZTXgCBDpRV4bUsVmJ8wrksEocqJ5cFYrEXWubKBT6QsVSV2yNHKdx77lxHT4GZNCti2vsN-TE4wKZTi3Mj_UciTOROCZ_TwF_rcj3n19oMqjdGGLSm-okLsU4pYu3lsZj4uHAO3zMKtsnA5C_eRhXvLTQef1uNkhtV3y9flMyBWQMpSN8X4M_sP23fvmpI1</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3074887812</pqid></control><display><type>article</type><title>Recent studies on alternative technologies for deep-fat frying</title><source>Springer Nature - Complete Springer Journals</source><creator>Juvvi, Praneeth ; Kumar, Ranganathan ; Semwal, Anil Dutt</creator><creatorcontrib>Juvvi, Praneeth ; Kumar, Ranganathan ; Semwal, Anil Dutt</creatorcontrib><description>Deep fat fried food products have been considered as a vital dietary contributor to certain chronic diseases, including the risk of atherosclerosis, cancer and hypertension. Hence, many food industries are focusing on low fat fried products to attract consumers. In general, oil is absorbed during deep fat frying, and this century old process is used for preparing various kinds of fried food products such as potato chips, banana chips, savory snacks, etc. Vacuum frying, electric field frying and two-stage frying technologies have been developed as an alternatives to traditional frying. These two technologies are suitable for most fried products; however, they may not be suitable for sugar based fruits as they can lead to the formation of browning reactions, which are generally considered unacceptable. This review aims to cover recent work done in the area of vacuum frying and two-stage frying, including the role of pre-treatment and post-treatment novel methods. Additionally, emphasis has been given on recent innovations to improve the quality of vacuum and two-stage frying, particularly concerning the reduction of oil uptake in fried food products.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-023-05911-z</identifier><identifier>PMID: 38966790</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Alternative technology ; Arteriosclerosis ; Atherosclerosis ; bananas ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; electric field ; Electric fields ; Food ; Food industry ; Food processing ; Food products ; Food quality ; Food Science ; fried foods ; Frying ; Hypertension ; Nutrition ; oils ; potatoes ; Review Article ; risk ; savory ; sugars ; Vacuum</subject><ispartof>Journal of food science and technology, 2024-08, Vol.61 (8), p.1417-1427</ispartof><rights>Association of Food Scientists & Technologists (India) 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c408t-9537a86463c6a70e05cd760a7946c1ab1274e0364b92c89ef3cd7269c2b5546d3</citedby><cites>FETCH-LOGICAL-c408t-9537a86463c6a70e05cd760a7946c1ab1274e0364b92c89ef3cd7269c2b5546d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s13197-023-05911-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s13197-023-05911-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38966790$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Juvvi, Praneeth</creatorcontrib><creatorcontrib>Kumar, Ranganathan</creatorcontrib><creatorcontrib>Semwal, Anil Dutt</creatorcontrib><title>Recent studies on alternative technologies for deep-fat frying</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Deep fat fried food products have been considered as a vital dietary contributor to certain chronic diseases, including the risk of atherosclerosis, cancer and hypertension. Hence, many food industries are focusing on low fat fried products to attract consumers. In general, oil is absorbed during deep fat frying, and this century old process is used for preparing various kinds of fried food products such as potato chips, banana chips, savory snacks, etc. Vacuum frying, electric field frying and two-stage frying technologies have been developed as an alternatives to traditional frying. These two technologies are suitable for most fried products; however, they may not be suitable for sugar based fruits as they can lead to the formation of browning reactions, which are generally considered unacceptable. This review aims to cover recent work done in the area of vacuum frying and two-stage frying, including the role of pre-treatment and post-treatment novel methods. Additionally, emphasis has been given on recent innovations to improve the quality of vacuum and two-stage frying, particularly concerning the reduction of oil uptake in fried food products.</description><subject>Alternative technology</subject><subject>Arteriosclerosis</subject><subject>Atherosclerosis</subject><subject>bananas</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>electric field</subject><subject>Electric fields</subject><subject>Food</subject><subject>Food industry</subject><subject>Food processing</subject><subject>Food products</subject><subject>Food quality</subject><subject>Food Science</subject><subject>fried foods</subject><subject>Frying</subject><subject>Hypertension</subject><subject>Nutrition</subject><subject>oils</subject><subject>potatoes</subject><subject>Review Article</subject><subject>risk</subject><subject>savory</subject><subject>sugars</subject><subject>Vacuum</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkU1LxDAQhoMoKuof8CAFL16ik6T5uggifoEgiJ5DNp2ulW67Jq2w_nqzrh_gQXOZwPvMO8y8hOwzOGYA-iQxwaymwAUFaRmjb2tkG6yW1JTA1_MfOKeMSblF9lJ6hvwE14bDJtkSxiqlLWyT03sM2A1FGsaqwVT0XeHbAWPnh-YViwHDU9e3_XSp1X0sKsQ5rf1Q1HHRdNNdslH7NuHeZ90hj5cXD-fX9Pbu6ub87JaGEsxArRTaG1UqEZTXgCBDpRV4bUsVmJ8wrksEocqJ5cFYrEXWubKBT6QsVSV2yNHKdx77lxHT4GZNCti2vsN-TE4wKZTi3Mj_UciTOROCZ_TwF_rcj3n19oMqjdGGLSm-okLsU4pYu3lsZj4uHAO3zMKtsnA5C_eRhXvLTQef1uNkhtV3y9flMyBWQMpSN8X4M_sP23fvmpI1</recordid><startdate>20240801</startdate><enddate>20240801</enddate><creator>Juvvi, Praneeth</creator><creator>Kumar, Ranganathan</creator><creator>Semwal, Anil Dutt</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20240801</creationdate><title>Recent studies on alternative technologies for deep-fat frying</title><author>Juvvi, Praneeth ; Kumar, Ranganathan ; Semwal, Anil Dutt</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c408t-9537a86463c6a70e05cd760a7946c1ab1274e0364b92c89ef3cd7269c2b5546d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Alternative technology</topic><topic>Arteriosclerosis</topic><topic>Atherosclerosis</topic><topic>bananas</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>electric field</topic><topic>Electric fields</topic><topic>Food</topic><topic>Food industry</topic><topic>Food processing</topic><topic>Food products</topic><topic>Food quality</topic><topic>Food Science</topic><topic>fried foods</topic><topic>Frying</topic><topic>Hypertension</topic><topic>Nutrition</topic><topic>oils</topic><topic>potatoes</topic><topic>Review Article</topic><topic>risk</topic><topic>savory</topic><topic>sugars</topic><topic>Vacuum</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Juvvi, Praneeth</creatorcontrib><creatorcontrib>Kumar, Ranganathan</creatorcontrib><creatorcontrib>Semwal, Anil Dutt</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Nucleic Acids Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Juvvi, Praneeth</au><au>Kumar, Ranganathan</au><au>Semwal, Anil Dutt</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Recent studies on alternative technologies for deep-fat frying</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2024-08-01</date><risdate>2024</risdate><volume>61</volume><issue>8</issue><spage>1417</spage><epage>1427</epage><pages>1417-1427</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Deep fat fried food products have been considered as a vital dietary contributor to certain chronic diseases, including the risk of atherosclerosis, cancer and hypertension. Hence, many food industries are focusing on low fat fried products to attract consumers. In general, oil is absorbed during deep fat frying, and this century old process is used for preparing various kinds of fried food products such as potato chips, banana chips, savory snacks, etc. Vacuum frying, electric field frying and two-stage frying technologies have been developed as an alternatives to traditional frying. These two technologies are suitable for most fried products; however, they may not be suitable for sugar based fruits as they can lead to the formation of browning reactions, which are generally considered unacceptable. This review aims to cover recent work done in the area of vacuum frying and two-stage frying, including the role of pre-treatment and post-treatment novel methods. Additionally, emphasis has been given on recent innovations to improve the quality of vacuum and two-stage frying, particularly concerning the reduction of oil uptake in fried food products.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>38966790</pmid><doi>10.1007/s13197-023-05911-z</doi><tpages>11</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1155 |
| ispartof | Journal of food science and technology, 2024-08, Vol.61 (8), p.1417-1427 |
| issn | 0022-1155 0975-8402 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_3153662285 |
| source | Springer Nature - Complete Springer Journals |
| subjects | Alternative technology Arteriosclerosis Atherosclerosis bananas Chemistry Chemistry and Materials Science Chemistry/Food Science electric field Electric fields Food Food industry Food processing Food products Food quality Food Science fried foods Frying Hypertension Nutrition oils potatoes Review Article risk savory sugars Vacuum |
| title | Recent studies on alternative technologies for deep-fat frying |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-02T12%3A19%3A52IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Recent%20studies%20on%20alternative%20technologies%20for%20deep-fat%20frying&rft.jtitle=Journal%20of%20food%20science%20and%20technology&rft.au=Juvvi,%20Praneeth&rft.date=2024-08-01&rft.volume=61&rft.issue=8&rft.spage=1417&rft.epage=1427&rft.pages=1417-1427&rft.issn=0022-1155&rft.eissn=0975-8402&rft_id=info:doi/10.1007/s13197-023-05911-z&rft_dat=%3Cproquest_cross%3E3153662285%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=3074887812&rft_id=info:pmid/38966790&rfr_iscdi=true |