Recent advances in crispness retention of microwaveable frozen pre-fried foods

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 important sensory attributes of microwavable frozen pre-fried foods. However, these foods may lose this desirable attribute during their production, transportation, and preparation due to oil absorption and water migration. This paper reviews current methods of maintaining the crispness of microwaveable frozen pre-fried foods. The physicochemical mechanisms of crispness loss are first summarized and then methods of protecting the crispness of these foods are highlighted, including optimizing batter ingredients, controlling frying and cooling parameters, as well as using microwave packaging and auxiliary heating methods. The crispness of microwaveable frozen pre-fried foods may be lost due to oil absorption and water migration, but it can be protected by optimizing batter ingredients, controlling frying and cooling parameters, as well as using microwave packaging and auxiliary heating methods. However, the large-scale economic production of microwaveable frozen pre-fried foods is still a challenge, and more in-depth research on crispness retention is needed.