Reducing Fat in French Fries with a New Method

According to SAEDNEWS, researchers at the University of Illinois say that combining traditional frying with microwave heating can reduce the amount of oil absorbed by French fries.

The goal? Making fried foods healthier while preserving their delicious taste and texture.

In conventional frying, potatoes absorb oil as the water inside them evaporates, creating tiny spaces where oil can penetrate.

“High oil content enhances flavor, but it also contains a large amount of energy and calories,” said Pawan Singh Takhar, professor of food engineering and lead researcher.

He added in a press release: “My research team studies frying methods aimed at achieving lower fat content without significant differences in taste and texture.”

Microwaves heat food differently from traditional frying.

Takhar explained: “When we heat something in a conventional oven, heat moves from the outside inward, but a microwave heats from the inside out because microwaves penetrate the entire material. Higher pressure in microwaves helps reduce oil penetration.”

In experiments, this method resulted in:

• Lower oil absorption

• Faster cooking time

• Faster moisture loss

However, microwaves alone did not perform well.

Takhar said: “If you only use microwave frying, you end up with soggy and watery food. To achieve crisp texture and flavor, conventional heating is also needed. Therefore, we suggest combining both approaches in one system.”

He added: “Conventional heating maintains crispiness, while microwave heating reduces oil absorption.”

Fried foods are popular but are linked to health issues such as obesity and high blood pressure.

Researchers say this new method could offer lower-fat options without sacrificing taste.

They also believe this approach could be integrated into existing industrial fryers, making it suitable for large-scale use.