New microwave frying method could make French fries much healthier
5 hours ago
- Researchers propose combining microwave heating with conventional frying to create healthier French fries that absorb less oil while maintaining crispiness.
- Microwave energy heats water inside the potato, creating positive internal pressure that prevents oil from entering during frying.
- Conventional frying is still needed to achieve the crispy texture consumers expect, while microwave frying alone produces soggy fries.
- The hybrid method reduces cooking time and oil uptake, potentially improving production efficiency in commercial fryers.
- Continuous fryers in food processing facilities could be modified with microwave generators, as the components are widely available and cost-effective.