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Air fryers have become a common kitchen appliance since their mass-market introduction in the 2010s. One of the main draws is that their use of rapid hot air crisps and cooks food with little oil, thus reducing fat content. But their speed, size, energy efficiency, ease of use, and multipurpose capacity are additional attractions.
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Air Frying a New Technique for Produce of Healthy Fried Potato Strips [PDF]
Journal of Food and Nutrition Sciences, 2014 The objective of this work was carried out to study the evaluate air frying process as a new technique for frying process. The Potato strips were fried in both air-frying machines (Tefal Actifry) at 180oC±5oC for 40 min and traditional frying process at 180oC for 40 min, 6 min/batch. After frying, the moisture and oil uptake were determined. Changes in
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ACRYLAMIDE IN DEEP-FRYING VERSUS AIR FRYING FOODS AND MITIGATION TREATMENTS: A REVIEW
JOURNAL OF MODERN CHEMISTRY & CHEMICAL TECHNOLOGY, 2022Juliana de Oliveira +3 more
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Effect of Air Frying Pretreatment on Quality and Antioxidant Activities of Rapeseed Oil
Journal of the American Oil Chemists' SocietyABSTRACT Air frying is an emerging pretreatment technology in the food processing industry. This study investigated the effects of air frying pretreatment on the microstructure of rapeseed, as well as on the fatty acid composition, functional components, and antioxidant activity of the resulting pressed oil ...
Jinghan Miao +4 more
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CONVECTION OVEN FRYING: HEAT AND MASS TRANSFER BETWEEN AIR AND PRODUCT
Journal of Food Science, 1980ABSTRACT Heat and mass transfer between air and product, fried in a specially designed forced convection oven were analyzed. Minced meat loaves of an industrial recipe were fried for 1 hr at different temperatures, humidities, and velocities of the air.
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The present study aimed to compare the effects of air frying and deep frying on the nutritional composition, acrylamide formation, and sensory quality of potato products. An experimental research design was employed using standardized potato samples subjected to air frying and conventional deep frying under controlled conditions. Nutritional parameters
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An innovative model for describing oil penetration into the doughnut crust during hot air frying
Food Research International, 2021Mohebbat Mohebbi +2 more
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Application of air frying in the processing of specialty malt
Journal of Cereal ScienceZhengfei Yang +3 more
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