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How would you revolutionize frying technology?

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).

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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.

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This challenge has received 32 submissions
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500 H University of Central Florida
500 Square pic polowsky patrick Purdue University
500 D Indiana University
1500 D University of Texas at Austin
1500 Square pic 015365a   University of Maryland
500 Square pic blog entry picture 2  2 Cornell University
1500 A University of Texas at Austin
1500 Square pic profile pic University of Toronto
500 A Arizona State University
1500 0 z0kcbhiiyqdlskyrvm6gbccvtk0ysndrbgkjbccssgiut vkmjnmjg9nywx al2pqpqyzlrm8x6b Harvard University
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