How would you revolutionize frying technology?
food science product design food science
top 10
solutions max

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.

This challenge has received 32 submissions
Top 5 share $750 Next 5 share $250
$50.00 H University of Central Florida
$50.00 Square pic polowsky patrick Purdue University
$50.00 D Indiana University
$150.00 D University of Texas at Austin
$150.00 Square pic 015365a   University of Maryland
$50.00 Square pic blog entry picture 2  2 Cornell University
$150.00 A University of Texas at Austin
$150.00 Square pic profile pic University of Toronto
$50.00 A Arizona State University
$150.00 0 z0kcbhiiyqdlskyrvm6gbccvtk0ysndrbgkjbccssgiut vkmjnmjg9nywx al2pqpqyzlrm8x6b Harvard University
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