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Frying Process: From Conventional to Air Frying Technology
Food Reviews International, 2019ABSTRACTStudies have shown that products resulting from oils heated for long periods under high temperatures contain polar compounds such as polymers, dimers, free fatty acids, and acrylamide, which lead to metabolic changes, malabsorption of essential fat, and development of cancer.
Aline Nalon Zaghi +3 more
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Journal of the American Oil Chemists' Society, 2020
AbstractChicken nuggets were air‐fried and deep‐fried for various times at the same temperature. The moisture content, oil content, color, texture, volatile compounds, and lipids degradation of the chicken nuggets were investigated. The evolution rate of the moisture content, oil content, color, and texture were much higher during deep frying than ...
Yi Cao +6 more
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AbstractChicken nuggets were air‐fried and deep‐fried for various times at the same temperature. The moisture content, oil content, color, texture, volatile compounds, and lipids degradation of the chicken nuggets were investigated. The evolution rate of the moisture content, oil content, color, and texture were much higher during deep frying than ...
Yi Cao +6 more
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Air Flow During Vocal Fry Phonation
Journal of Speech and Hearing Research, 1967Five male and five female speakers, who were free of any voice disorder, were required to sustain vocal fry phonation at three pitch levels; one an arbitrary Standard level, another lower than the standard, and a third higher. Recordings were made and analyzed of air flow and the acoustic signal of these phonations.
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Formation of AGEs in fish cakes during air frying and other traditional heating methods
Food Chemistry, 2022This study investigated the formation of advanced glycation end products (AGEs) in fish cakes under air frying, deep frying, pan frying and baking. The results showed that the AGEs contents on the surface of fish cakes significantly increased with prolonging heating time.
Ruike, Qin +5 more
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Heat processing menu items with rotating hot air versus deep fat frying
International Journal of Hospitality Management, 1985Abstract Two heat processing methods, rotating hot air and deep fat frying, were compared for energy consumption and their effect on quality of four menu items. The rotating hot air system simulated the frying process. The menu items were steak fries, veal patties, chicken strips and cod fillets.
Nan Unklesbay +2 more
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Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
International Journal of Gastronomy and Food Science, 2023Rafael Castro-López +5 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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