Mass Transfer and Volume Changes in French Fries During Air Frying

Consumer Acceptability and Quality Evaluation of Potato Strips Baked in a Radiant Wall Oven

“…Whereas, shrinkage in RWO baked potato strips was 20 ± 5% of their original dimensions. The results are in agreement with those of Andrés et al [12] that they reported almost 40% and 10% volume loss in frozen par-fried potatoes after air-frying (convective heating in hot air) at 180 • C for 30 min and deep-fat frying at 180 • C for 4 min, respectively.…”

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

“…The frying methodology, described by Andrés and others (), was used in this study. In the case of deep fat frying, about 100 g of potato strips were immersed in 2 L of oil to give a product to oil ratio of 1:20 (w/v), which was deemed by Andrés and others () to be sufficient to avoid major changes occurring in terms of product‐to‐oil ratio, oil composition, and temperature. In the case of hot air frying experiments, 0.45 g of oil per 100 g of potatoes strips was added into the air chamber.…”

“…Despite, the many studies correlating fried product consumption with increased health risks (Krokida and others ; Mariscal and Bouchon ), and increasing consumer awareness of this relationship (Mariscal and Bouchon ), there is no sign to suggest that we will give up eating fried products (Dana and Saguy ; Tarmizi and Ismail ; Sayon‐Orea and other ). These issues have prompted the fried product industry to search for ways and means to produce healthier products without compromising on the desirable appearance, texture, flavor, and taste attributes (Garayo and Moreira ; Fan and others ; Da Silva and Moreira ; Mariscal and Bouchon ; Andrés‐Bello and others ; Andrés and others ).…”

“…Oil application could be done before or during the process to lightly coat the food product, in order to provide the taste, texture, and appearance typical of fried products. The amount of oil used is significantly lower than in deep oil frying giving, as a result, very low‐fat products (Andrés and others ). To date, there is only a scientific publication about hot air frying.…”

“…To date, there is only a scientific publication about hot air frying. Andrés and others () analyzed the kinetics of mass transfer and volume changes in hot air frying and deep oil frying at the same temperature (180 °C) and concluded that both are affected by medium type. Heat transfer was slower when the fluid phase is air than when it is oil, due to the lower heat transfer coefficient of air.…”