School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China.
Herbert Gleiter Institute of Nanoscience, Nanjing University of Science and Technology, Nanjing, Jiangsu, China.
Crit Rev Food Sci Nutr. 2022;62(19):5183-5202. doi: 10.1080/10408398.2021.1882933. Epub 2021 Feb 10.
Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed. The role of physical fields in the frying process was discussed with modifications in heat and mass transfer and porous structures. The effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food are introduced, respectively. Recent advances in multi-physical field-based frying techniques were recommended with synergistic benefits. Furthermore, the trends and challenges that could further develop the multi-physical field-based frying techniques are proposed, showing further commercial prospects for the purpose. The application of physical fields has brought new inspiration to the exploitation of efficient and high-qualified frying technologies, while higher technical levels and economic costs need to be taken into consideration.HighlightsThe role of physical fields in pretreatments and frying process were reviewed.The mechanism of physics fields on frying efficiency and quality was summarized.The physicochemical and microstructure changes by physics fields were discussed.The synergy of physical fields in frying technology were outlined.The trends for further multi-physical field-based frying techniques were proposed.
油炸是世界范围内食品加工和餐饮中最常见的单元之一，涉及到同时发生的物理化学和结构变化。然而，传统油炸技术的问题，如低热利用和较差的加工效率，已逐渐暴露在工业生产中。本文综述了分别或协同应用物理场（如压力场、电磁场和声场）的策略，以提高效率和改善质量特性。讨论了物理场在油炸过程中的作用，包括对热质传递和多孔结构的改性。介绍了物理场及其加工参数对油炸食品水分损失动力学、吸油率、质地、颜色和营养保留的影响。推荐了基于多物理场的油炸技术的最新进展，具有协同效益。此外，还提出了可能进一步发展基于多物理场的油炸技术的趋势和挑战，展示了该技术的进一步商业前景。物理场的应用为开发高效、高质量的油炸技术带来了新的启示，同时需要考虑更高的技术水平和经济成本。
