American eating patterns are shifting towards convenient meals based on “heating” rather than “cooking”. Currently, grocery store freezer isles are a jumble of options to address this need. One of the fastest growing freezer categories focus on delivering familiar comfort foods with fried organoleptic attributes (crispy, flaky, crunchy).
Your task is to propose how you would develop an alternative to conventional frying process for a food application. Modifications to a current immersion (frying by full immersion in oil) process or new technologies are acceptable. Please include designs or product specs if applicable. Solutions must address the following variables in the criteria.
Winners will be selected based on how well they address the following criteria
• Energy Usage – Current systems require intensive heat sources.
• Safety – Commercial vat fryer are among the most dangerous unit operations in food processing. Attempts to reduce this risk will be welcome.
• Commercialization Potential – The idea should be suitable for industrial implementation
Currently, it is known that several food companies have patents for low oil frying processes. If the submitter chooses to include ideas from a current patent, they should also include an explanation of differentiation.
|Top 5 share 7500||Next 5 share 2500|
|500||Hogan Bernreuter University of Central Florida|
|500||Pat Polowsky Purdue University|
|500||David Choi Indiana University|
|1500||David Barron University of Texas at Austin|
|1500||Zhuohong (Kenny) Xie Ph.D., CFS University of Maryland|
|500||Neil O'Donnell Cornell University|
|1500||Andrea Leung University of Texas at Austin|
|1500||Michael Yu University of Toronto|
|500||Akhil Arunkumar Arizona State University|
|1500||Daniel Recht Harvard University|