14/04/2026
π French fries are one of the most consumed foods on the planet, and also one of the oiliest. Researchers at the University of Illinois have now figured out why frying soaks food in so much fat, and how to stop it without sacrificing the crunch.
The key is pressure. During conventional frying, water inside the potato ev***rates and escapes outward. Once enough moisture has left, the internal pressure drops below the pressure outside, creating a vacuum-like pull that draws hot oil deep into the food. It is the same physics as sucking liquid through a straw.
Microwaves work differently. Because they pe*****te the entire food and heat from the inside out, they cause v***r to form throughout the potato at once, generating positive internal pressure that actively pushes oil away rather than pulling it in. The result is significantly less oil absorbed during cooking.
The problem is that microwaves alone produce soggy, unappetizing fries. Crispy texture and the characteristic browning still require conventional heat at the surface. So the team proposes a combined system: microwave frying to control internal pressure and reduce oil uptake, paired with conventional heating to maintain crispiness and flavor. Their tests showed this approach also cuts cooking time, which matters for industrial food production.
The practical implication is that existing industrial fryers could be retrofitted with microwave generators at relatively low cost, making this a scalable solution rather than a lab curiosity. The taste, they say, remains intact.
π RESEARCH PAPERS
π Shah et al, "The Effect of Conventional and Microwave Frying on the Quality Characteristics of French Fries", Journal of Food Science (2025)
π Yash Shah et al, "Predicting the quality changes during microwave frying of food biopolymers by solving the hybrid mixture theory-based unsaturated transport, and electromagnetics equations.", Current Research in Food Science (2026)