Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes
文献类型： 外文期刊
作者： Su, Ya 1 ; Gao, Jiayue 1 ; Tang, Song 2 ; Feng, Lei 3 ; Azam, S. M. Roknul 4 ; Zheng, Tiesong 1 ;
作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210046, Jiangsu, Peoples R China
2.Nanjing Univ Sci & Technol, Herbert Gleiter Inst Nanosci, Nanjing, Jiangsu, Peoples R China
3.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China
4.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China
关键词： Efficiency; frying; microwave; physical fields; quality; ultrasound
期刊名称：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION （ 影响因子：11.176； 五年影响因子：11.193 ）
ISSN： 1040-8398
年卷期：
页码：
收录情况： SCI
摘要： 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.
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