ABSTRACT
Deep fat frying is an old and popular frying technique which is widely used for production of fried snacks in both domestic and industrial levels. Although deep-fried food products score high sensorially, the high oil content and development of toxic components in the fried product led to the search of alternative healthier frying options. Researchers tried to apply various innovative approaches for reducing oil content without affecting the organoleptic appeal of the fried foods. This chapter aims to give insight into the working principles of few novel frying technologies, viz. vacuum frying, microwave frying, microwave-vacuum frying, ultrasound-assisted frying, high-pressure deep frying, radiant frying, and air frying along with their food applications. The detailed mechanism of oil absorption and moisture loss during and after frying process are also discussed. Certain pre- and post-frying techniques are included in this chapter to highlight their role in enhancing the efficiency of the frying methods in terms of quality maintenance of the fried foods.
