New microwave frying technique reduces fat in French fries

Researchers at the University of Illinois have conducted tests on using microwave energy to produce French fries that absorb less oil, without compromising taste or texture.

The study concluded that combining traditional frying with microwave energy may reduce cooking time and limit oil absorption, while maintaining the preferred level of crispiness, according to Al Arabiya.

The flavor that oil imparts to fried foods makes reducing fat a real challenge, as frying involves not only heating but also complex physical changes.

During 90% of the frying process, negative pressure develops inside the potatoes, creating a suction effect that helps absorb oil.

The role of the microwave is to help heat the water inside the potatoes directly, rather than relying solely on heat transfer from the surface inward. This generates more steam and increases internal pressure, reducing the ability of oil to penetrate the tissue.

The researchers believe the new frying system could produce French fries with less fat while preserving the flavor and texture consumers prefer, as well as shortening cooking time and improving production efficiency.

The team also noted that industrial fryers currently used in food factories could be modified to include microwave generators, making commercial application of the idea technically and economically feasible.