Frying Process: From Conventional to Air Frying Technology

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.

KEYWORDS:

• Deep frying
• air frying
• acrylamide

Practical applications

The concern over the increase in the incidence of chronic-degenerative diseases has increased the search for a healthier diet. The substitution of food produced by deep fat frying is an increasingly common reality since this type of processing carries with it the production of highly toxic compounds in addition to being highly caloric. Air fryer technology may modify this scenario since it does not produce toxic compounds and, on the other hand, preserves sensory characteristics similar to deep fat frying.

Conflicts of interest

We declare no conflict of interests.

Notes on author contribution

ANZ, SMB, ELG and AMO designed, wrote and reviewed the manuscript. SMB submitted the manuscript.