A comparative study of the characteristics of French fries produced by deep fat frying and air frying.

Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the characteristics of traditionally produced French fries, but with a substantially lower level of fat absorbed in the product. The aim of this research is to compare: (1) the process dynamics of air frying with conventional deep fat frying under otherwise similar operating conditions, and (2) the products formed by the 2 processes in terms of color, texture, microstructure, calorimetric properties, and sensory characteristics.

Heat and mass transfer in deep-frying of pumpkin, sweet potato and taro.

Heat and mass transfer parameters, effective thermal diffusivity, heat transfer coefficient, effective moisture diffusivity and moisture transfer coefficient-for pumpkin (Cucurbita pepo), sweet potato (Ipomoea batatas) and taro (Colocasia esculenta) under deep-frying conditions were determined by fitting experimental data on transient values of temperature and moisture content to the solution of the standard diffusion equation in cylindrical coordinates as modified by Dincer (Heat Mass Transfer 32:109-113, 1996). A case of Biot number in the range of 0< B i <100 was considered in this study. Remarkably good agreement was found between estimated and calculated values as the root mean square error between the measured and calculated temperature and moisture content values were only 5.