French fries are popular, but they absorb large amounts of oil during frying.
This results in a higher fat and calorie content, which, according to researchers, may increase the risk of conditions such as obesity and high blood pressure, according to the University of Illinois College of Agricultural, Consumer and Environmental Sciences, as reported by ScienceDaily.
To find a solution, the researchers investigated how microwaves affect potatoes during frying.
They measured temperature, moisture, structure, and oil content, among other factors, and compared the results with those of conventional deep frying.
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The water inside the potatoes
When a potato is fried, the water inside evaporates. This leaves behind tiny cavities that make it easier for oil to penetrate.
The researchers found that microwaves heat the potato from the inside out. This creates more water vapor and higher pressure inside the potato, making it more difficult for oil to enter.
The findings are based on experiments and computer simulations published in the journals Journal of Food Science and Current Research in Food Science.
Combination of the two methods
Although microwaves reduced both cooking time and the amount of oil absorbed, the French fries were not crispy enough.
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The researchers therefore recommend combining conventional deep frying with microwave heating.
Traditional frying creates the crispy exterior, while microwaves reduce oil absorption and speed up the cooking process.
According to the researchers, the technology could potentially be integrated into existing production facilities, making it relevant to the food industry.
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