微波油炸新技术有望让薯条更健康

伊利诺伊大学厄巴纳-香槟分校的研究人员开发了一种融合微波加热与传统油炸的新型烹饪方法，可显著降低薯条的油脂吸收量。1 该技术通过微波能量加速水分蒸发并维持正压力，相比单独微波油炸大幅缩短烹饪时间并减少油脂含量，同时通过传统油炸步骤保持食品的酥脆口感。1

该研究采用频率为2.45吉赫兹（与普通微波炉相似）和5.8吉赫兹的微波，土豆油炸温度设定为180摄氏度。1 研究人员发现，约90%的油炸过程发生在食物处于负压状态下。1 伊利诺伊大学食品科学与人类营养系教授Pawan Singh Takhar解释道："微波能振荡水分子，产生更多蒸汽，从而将压力曲线向正侧偏移。微波中的高压有助于减少油渗透。"1

相关研究成果已通过同行评审发表。1 第一篇论文《传统油炸和微波油炸对薯条质量特征的影响》刊登于《食品科学期刊》2025年第90卷第8期，第二篇论文发表在《当前食品科学研究》2026年第12卷101264页。1 该项研究由美国农业部国家食品与农业研究所资助。1

Researchers at the University of Illinois Urbana-Champaign have developed a novel cooking technique that combines microwave heating with traditional deep frying to produce healthier french fries with reduced oil absorption 1. The method uses microwave frequencies of 2.45 gigahertz and 5.8 gigahertz—similar to standard microwave ovens—to accelerate water evaporation and maintain positive pressure in the food during the frying process at 180 degrees Celsius 1. By leveraging microwave energy to vibrate water molecules and generate additional steam, the technique shifts the pressure curve toward the positive side, significantly decreasing oil penetration compared to conventional deep frying alone 1.

According to Pawan Singh Takhar, a professor involved in the research, "The high pressure in the microwave helps reduce oil seepage into the food" 1. The researchers found that approximately 90 percent of the traditional frying process occurs while the food is under negative pressure, a condition the new method addresses 1. In addition to lowering fat content, the combined approach dramatically reduces cooking time compared to microwave frying alone while preserving the crispy texture that makes french fries appealing 1.

The findings have been published across two peer-reviewed papers: the first, titled "Effects of Conventional and Microwave Frying on Quality Characteristics of French Fries," appeared in the Journal of Food Science, volume 90, issue 8, in 2025, while the second was published in Current Research in Food Science, volume 12, page 101264, in 2026 1. The research was funded by the National Institute of Food and Agriculture of the U.S. Department of Agriculture 1.