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New method reduces fat in crispy potatoes
The possibility of reducing oil absorption during french fry preparation was investigated through the use of a dual technique combining traditional frying with microwave energy. The study demonstrated that heating the water inside the potatoes using microwaves accelerates moisture evaporation and shortens cooking time, thereby decreasing the amount of oil absorbed and maintaining a crispy crust, although the texture remains softer compared to traditional frying. It is proposed to develop a hybrid system that combines both methods to produce low-fat fries while preserving flavor and texture, with the potential to implement this technique in factories using microwave generators.
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