Food is frequently cooked and processed via frying by customers, eateries, and businesses all

around the world. Frying has a number of potential benefits over other food processing techniques, such
as faster processing times and the ability to produce dishes with specific sensory qualities. Frequently,
meals are prepared through frying. As a matter of fact in the study entitled Effect of New Frying
Technology on Food Quality (Guillen, M., 2021), several different frying techniques have been examined.
One of the earliest and most established alternative frying techniques, vacuum frying still has some
issues that are challenging to resolve, such as extended processing times, the development of “off”
flavors, and high equipment costs. However, these issues can be partially solved by using a combination
of microwave and ultrasonic waves. According to these findings, it may be possible to combine several
technologies to increase the effectiveness of alternate frying techniques. As a result, it might be able to
create new products and enhance the nutritional value and quality of fried starchy foods. However,
much more study is still required to understand the physicochemical mechanisms underlying many
novel frying technologies and to develop processing methods that are economically viable. Although air-
frying is extremely inexpensive and has already made its way into the kitchens of many average
households, there are still some issues with the way the food tastes when it is made using this
technique.

Source: https://www.mdpi.com/2304-8158/10/8/1852/html

In connection, the natural color, outstanding sensory quality, and nutritional value of the fruit-
vegetable crisp made by vacuum frying (VF) have garnered much attention in recent years. However,
there are a few flaws in the application of VF technology, such as the backward heating method, limited
efficiency, particularly with low-temperature frying, relatively high oil uptake in products, and the need
to improve the qualitative attributes of fried products. Utilizing the synergistic effect of various energy
sources—for example, vacuum frying with microwave radiation or ultrasounds—in combination with
other mechanisms is one of the suggested ways to get around the low-temperature dehydration
limitation. This results in a notable improvement in the energy efficiency and quality characteristics of
fried fruits and vegetables. In order to address these issues, this research focused on the effectiveness
and quality of vacuum frying using potato chips as the experimental material. It also examined the
effects of low-frequency ultrasound and the synergistic effect of ultrasound and microwave. With
various ultrasonic power levels, the impact of varied hybrid drying conditions was examined. As a non-
thermal method, the use of ultrasound demonstrated improved moisture loss rates and quality
characteristics of vacuum-fried items. In comparison to VF generated samples, the vacuum frying
system’s combination of ultrasound and microwave produced crispier, better-shaped, and colorful items
while consuming less oil. By combining ultrasonic and microwave energy, vacuum-fried items’ storage
stability and safety were further enhanced. As a result, the experimental findings will aid in the creation
of new vacuum frying techniques for fruits and vegetables, which reduce oil uptake while maintaining
good quality, use less time to process and power, and fry food at considerably lower temperatures. (Su,
Y., 2018).
Source: https://scholar.google.com/scholar_lookup?
title=Improving+the+energy+efficiency+and+the+quality+of+fried+products+using+a+novel+vacuum+fry
ing+assisted+by+combined+ultrasound+and+microwave+technology&author=Su,+Y.&author=Zhang,
+M.&author=Adhikari,+B.&author=Mujumdar,+A.S.&author=Zhang,
+W.&publication_year=2018&journal=Innov.+Food+Sci.+Emerg.
+Technol.&volume=50&pages=148%E2%80%93159&doi=10.1016/j.Ifset.2018.10.011