油炸是食品工业和餐饮服务中最受欢迎和传统的加工方法之一，用于制造高质量和具有独特感官特性的产品。最常见的油炸方法是深层炸，因其独特的风味特征和感官效果而在世界范围内得到广泛应用，这导致宏观和微观水平上的物理化学变化。深炸食品的一个主要问题是其高油含量，过量摄入这些食品可能引发多种代谢性疾病，包括心脏病、肥胖和高胆固醇。由于其诱人的感官特性，如美味的风味、令人愉悦的口感和独特的味道，使其难以抗拒，但也会导致消费者认为其特征不太可取。通过开发限制产品中油的数量的新型炸制方法，可以降低油的吸收量，生产出卡路里和油脂较少但保持相似质量、风味和可食性的产品。此外，不同的预处理和炸后处理方法应用可以实现协同效应。在油炸过程中，质量和热量的转移同时发生，有助于理解油在炸食品中的吸收机制。研究人员发现，油长时间加热会产生极性化合物，如聚合物、二聚体、游离脂肪酸和丙烯酰胺，这些化合物可能改变代谢并引发癌症。为了减少油炸食品中的油含量，已开发出创新的炸制方法，既没有损害其质量，也改善了对人体健康、产品质量和能源效率的影响。目标是用新型炸制方法取代传统的炸制过程，提供类似油炸食品的特性、更高的营养价值和易用性。未来可能能够优化炸制技术，大幅降低油炸食品的油含量。本综述重点介绍了不同的炸制技术，并尝试关注具有更好替代潜力的创新炸制技术，如真空炸制、微波烹饪和热风炸制。版权所有 © 2023 Elsevier Ltd. 保留所有权利。

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 characteristics. The most common method of frying is deep-fat frying, used worldwide due to its distinct flavor profile and sensory aspects, which leads to physio-chemical changes at both macro and micro levels. One of the major concerns with deep-fried foods is their high oil content, and a variety of metabolic disorders can be caused by overconsumption of these foods, including heart disease, obesity, and high cholesterol. Due to their enticing organoleptic properties with their delicious flavor, pleasing mouthfeel, and unique taste, making them irresistible, it is also responsible for undesirable and unacceptable characteristics for consumers. Oil absorption can be reduced by developing novel frying methods that limit the amount of oil in products, producing products with fewer calories and oil while maintaining similar quality, flavor, and edibility. In addition, different pretreatments and post-frying treatments are applied to achieve a synergistic effect. The transfer of mass and heat occurs simultaneously during frying, which helps to understand the mechanism of oil absorption in fried food. Researchers have discovered that prolonged heating of oils results in polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which can alter metabolism and cause cancer. To reduce the oil content in fried food, innovative frying methods have been developed without compromising its quality which also has improved their effect on human health, product quality, and energy efficiency. The aim is to replace the conventional frying process with novel frying methods that offer fried food-like properties, higher nutritional value, and ease of use by replacing the conventional frying process. In the future, it might be possible to optimize frying technologies to substantially reduce fried foods' oil content. This review focuses on a detailed understanding of different frying techniques and attempts to focus on innovative frying techniques such as vacuum frying, microwave cooking, and hot-air frying that have shown a better potential to be used as an alternative to traditional frying.Copyright © 2023 Elsevier Ltd. All rights reserved.