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Review of the influence of hot air frying on food quality

Measurement Food
JOSÉ Alfredo Téllez Morales
exaly   +2 more sources

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Effect of air frying, oven baking, pan frying, and deep frying on flavor profile and acrylamide formation in reheated hash browns

Food Chemistry
This study comprehensively investigated the effects of four domestic reheating methods (air frying, oven baking, pan frying, and deep frying) on flavor profiles and acrylamide formation in hash browns. Gas chromatography-mass spectrometry, liquid chromatography-tandem mass spectrometry, and electric nose/tongue/eye were employed to elucidate the ...
Run, Shi, Qiqi, Mi, Renjie, Zhao, Qiannan, Liu, Jing, Li, Wei, Liu, Ruixuan, Zhao, Honghai, Hu   +7 more
openaire   +2 more sources

Air Frying Fun!

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.
openaire   +1 more source

ACRYLAMIDE IN DEEP-FRYING VERSUS AIR FRYING FOODS AND MITIGATION TREATMENTS: A REVIEW

JOURNAL OF MODERN CHEMISTRY & CHEMICAL TECHNOLOGY, 2022
Juliana de Oliveira, Márcia Filgueiras Rebelo de Matos, Neuza Maria Miranda dos Santos, Laise Cedraz Pinto   +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' Society
ABSTRACT 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, Dan Wang, Hua Zhang, Hong Chen, Fang Wei   +4 more
openaire   +1 more source

CONVECTION OVEN FRYING: HEAT AND MASS TRANSFER BETWEEN AIR AND PRODUCT

Journal of Food Science, 1980
ABSTRACT 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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Out of the frying-pan, into the air

Nature, 2001
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An innovative model for describing oil penetration into the doughnut crust during hot air frying

Food Research International, 2021
Mohebbat Mohebbi, Arash Ghaitaranpour, Arash Koocheki   +2 more
exaly  

Comparative study of conventional frying and air frying on the quality of potatoes (Solanum tuberosum L.)

Food Science and Nutrition, 2023
Jonathan Coria-Hernández
exaly  

Effect of Air Frying versus Deep Frying on Nutritional Composition, Acrylamide Formation and Sensory Quality of Potato Products

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
openaire   +1 more source