Frying Process: From Conventional to Air Frying Technology

By A. Zaghi, S. Barbalho, É. Guiguer, A. M. Otoboni. Food reviews international (Print), 2019

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ABSTRACT Studies 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. The air frying process is capable of reaching the characteristic color and similar flavor obtained by deep fat frying, and reduces the amount of oil content and polar compounds. However, it has not been extensively studied and should receive a greater focus on the detailed evaluation of components and properties of foods and the effects on the human health.

Subfields: Food Science, Organic Chemistry, Pathology and Forensic Medicine

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