Author(s): Umakanthan T, Madhu Mathi and Umadevi U

Abstract: Oils are an essential component of our diet and a calorie source. Deep-fried and shallow-fried dishes are becoming popular, and foods high in edible oil pose health hazards. As of right now, there is no technology that can lessen the amount of oil that recipes absorb while cooking. In this study, we developed a 2–6 µm mid-infrared generating atomizer (MIRGA) to irradiate edible oils. This resulted in a reduction of 13–94 percent in the amount of oil absorbed by foods, in addition to taste enhancement. This approach is affordable, secure, and low-resource. The intricacies of the expert panel's sensory analysis and the alterations in oil chemistry brought about by the mid-IR, which accentuated the inherent qualities, are presented.

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