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Strategies to Improve Product Quality During Frying
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Strategies to Improve Product Quality During Frying

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (1 March 2022) | Viewed by 5864

Special Issue Editor

Prof. Robert Brannan

E-Mail Website
Guest Editor
Division of Food and Nutrition Sciences, Ohio University, Athens, OH 45701, USA
Interests: Pawpaw (Asimina triloba); Strategies to reduce oil uptake during frying of foods; Attitudes concerning food-related topics such as gluten-free and veganism

Special Issue Information

Dear Colleagues,

This special issue focuses on research strategies that demonstrate reduced oil absorption in deep fried foods. Deep-frying involves immersion in hot oil causing the rapid development of an organoleptically desirable product with a characteristic crispy crust surrounding a moist interior. However, deep-frying increases the caloric and fat content of the fried food due to oil absorption. The mechanism of oil absorption during frying is complicated due to the coupled heat and mass transfer between the hot oil and the food being fried, but there is agreement that migration of water vapor out of the food is replaced to some degree by oil migration into the food during and immediately after frying. The amount of oil absorbed during frying depends on many factors, including frying time and temperature, oil composition, pre- and posttreatment of the food, and properties of the food itself like the type of substrate, its moisture content and tendency to form pores, and its surface area. Producing fried foods with decreased oil absorption that maintain desirable organoleptic properties would benefit industrial food processors and point-of-sale food service operations.

Prof. Robert Brannan
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fried food
  • oil absorption
  • deep fat frying
  • oil reduction

Published Papers (2 papers)

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Research

19 pages, 3858 KiB  
Article
The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes
by Jinghao Chen, Yi Lei, Jiaxin Zuo, Zebin Guo, Song Miao, Baodong Zheng and Xu Lu
Foods 2021, 10(11), 2544; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112544 - 22 Oct 2021
Cited by 3 | Viewed by 2433
Abstract
This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, [...] Read more.
This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-Raphanus sativus was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optimal parameters of response surface methodology determined were: vacuum deep frying temperature 130 °C, frying time 900 s, and thickness 0.75 cm. Additionally, under this process condition, the hardness of the surimi chunks was 2015 ± 48.17 g, and the color difference was 23.27 ± 1.86. Surimi cubes without Raphanus sativus have superior elasticity and low hardness, and surimi cubes with Raphanus sativus have little color difference and high chewability. After the vacuum deep frying process, there was a high protein content and superior crispness. Shallow frying and adding Raphanus sativus effectively reduced the product’s oil content. Therefore, Raphanus sativus is suitable as a potential nutritional supplement to broaden its application in fried surimi foods. Full article
(This article belongs to the Special Issue Strategies to Improve Product Quality During Frying)
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12 pages, 3266 KiB  
Article
Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms
by Montserrat Martínez-Pineda, Cristina Yagüe-Ruiz and Antonio Vercet
Foods 2021, 10(8), 1694; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081694 - 22 Jul 2021
Cited by 6 | Viewed by 2154
Abstract
Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study was to investigate the effect of 0.5% methyl [...] Read more.
Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study was to investigate the effect of 0.5% methyl cellulose and 0.5% kappa-carrageenan edible films, as well as different frying procedure parameters, such as oil temperatures (from 150 to 180 °C), and thickness of slices (from 2 to 6 mm) on the oil uptake of whole fried mushrooms and their parts. The results showed a lower final oil content when lower frying temperature and thicker slices are applied. Hydrocolloid suspensions of methyl cellulose and kappa-carrageenan, used as edible coatings, were effective at reducing moisture evaporation and, consequently, oil uptake independently of the hydrocolloid temperature. A reduction of 10–22% in the final oil content was achieved. Adjusting the frying parameters and the use of methyl cellulose or kappa-carrageenan as an edible coating were useful strategies to reduce the oil uptake in fried products. Full article
(This article belongs to the Special Issue Strategies to Improve Product Quality During Frying)
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