Background The golden color, crispy texture, and desirable aroma that consumers find
desirable are crucial factors contributing to the popularity of fried foods. However, the …

Background The consumption of microwaveable frozen pre-fried foods is growing due to
their convenience, affordability, and short cooking time. Crispness is one of the most …

Microwave (MW) ovens, powered by traditional magnetrons, often produce unpredictable
heating patterns in foods due to their wide and random frequency spectrum. This study …

Frying is one of the most popular and traditional processes used in the food industry and
food services to manufacture products that are high in quality and with unique sensory …

Frying is a popular cooking method that produces delicious and crispy foods but can also
lead to oil degradation and the formation of health‐detrimental compounds in the dishes …

Restructured foods are a blend of various ingredients that are dried or fried to obtain a ready-
to-eat product. Several frying techniques have been employed viz., deep fat, microwave …

Magnetrons are the most common microwave power sources. However, variation of output
frequencies of magnetrons makes heating patterns of foods in multi-mode microwave …

Potatoes are a widely consumed staple food and a key ingredient in numerous food
products such as French fries, chips, mashed potatoes and various snacks. The quality of …

Solid-state microwave heating holds potential in mitigating the issue of nonuniform heating
commonly observed in magnetron-based microwave ovens. Previous work on solid-state …

Pathogen contamination in low-moisture foods prepared by drying is a food safety concern.
Two thermal treatments were explored in this research as pathogen control measures for …