Alternative method to deep frying: Airfryer
Frying is widely used in both home and industrial cooking as it provides the sensory properties that are loved in products in terms of texture, taste and appearance. In the classical deep frying process, while various physical and chemical changes take place both in the frying environment and in the fried product, the product may contain at least 40% oil as a result of heat and mass transfer. However, the high fat content of fried products and the formation of hazardous chemicals (acrylamide) raise health concerns among consumers. In particular, a linear relationship between the consumption of fried potatoes and health problems (cardiovascular diseases, hypertension, diabetes, cancer and obesity) is well known by experts.
For this reason, the "Airfryer (Hot Air Fryer)" technique has been developed recently as a different method for deep frying. In this technique, fried products are obtained by using less oil thanks to the oil molecules dispersed in the hot air flow in a closed environment. There are different types on the market that provide heat transmission through both convection and electromagnetic waves. In a study, it is stated that frying potato slices in airfyer contains less oil than deep-fried, as well as more satisfying results in terms of sensory. In this way, it becomes possible to consume less calorie fries.
As a result, with the widespread use of airfyer equipment in commercial establishments such as fast food chains and restaurants, and even in homes, it may be an investment trend for the coming years.
Source:
https://www.gidabilgi.com/Makale/Detay/airfryer-nedir-4124b7
