2,556
Views
40
CrossRef citations to date
0
Altmetric
Reviews

Frying Process: From Conventional to Air Frying Technology

, ORCID Icon, &

References

  • Kou, Y.; Li, Q.; Liu, X.; Zhang, R.; Yu, X. Efficient Detection of Edible Oils Adulterated with Used Frying Oils through PE-film-based FTIR Spectroscopy Combined with DA and PLS. J. Oleo Sci. 2018, 67, 1083–1089. DOI: 10.5650/jos.ess18029.
  • Molina-Garcia, L.; Santos, C. S. P.; Cunha, S. C.; Casal, S.; Fernandes, J. O. Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils under Deep-Frying. J. Am. Oil Chem. Soc. 2017, 94(2), 271–284. DOI: 10.1007/s11746-016-2943-1.
  • Rangel-Zuñiga, O. A.; Haro, C.; Tormos, C.; Perez-Martinez, P.; Delgado-Lista, J.; Marin, C.; Quintana-Navarro, G. M.; Cerdá, C.; Sáez, G. T.; Lopez-Segura, F.; et al. Frying Oils with High Natural or Added Antioxidants Content, Which Protect against Postprandial Oxidative Stress, Also Protect against DNA Oxidation Damage. Eur. J. Nutr. 2016, 56(4), 1597–1607. DOI: 10.1007/s00394-016-1205-1.
  • Khayyatzadeh, S. S.; Kazemi-Bajestani, S. M. R.; Mirmousavi, S. J.; Heshmati, M.; Khoshmohabbat, S.; Ferns, G. A.; Ghayour-Mobarhan, M. Dietary Behaviors in Relation to Prevalence of Irritable Bowel Syndrome in Adolescent Girls. J. Gastroenterol. Hepatol. 2017, 33(2), 404–410. DOI: 10.1111/jgh.13908.
  • Ismail, S. R.; Maarof, S. K.; Siedar, A. S.; Ali, A.; Atkin, S. L. Systematic Review of Palm Oil Consumption and the Risk of Cardiovascular Disease. PLoS One. 2018, 13(2), e0193533. DOI: 10.1371/journal.pone.0193533.
  • Ekhator, O. C.; Udowelle, N. A.; Igbiri, S.; Asomugha, R. N.; Frazzoli, C.; Orisakwe, O. E. Street Foods Exacerbate Effects of the Environmental Burden of Polycyclic Aromatic Hydrocarbons (Pahs) in Nigeria. Environ. sci. pollut. res. int. 2018, 25(6), 5529–5538. DOI: 10.1007/s11356-017-0894-1.
  • Giovanelli, G.; Torri, L.; Sinelli, N.; Buratti, S. Comparative Study of Physico-Chemical and Sensory Characteristics of French Fries Prepared from Frozen Potatoes Using Different Cooking Systems. Eur. Food Res. Technol. 2017, 243(9), 1619–1631. DOI: 10.1007/s00217-017-2870-x.
  • Dehghannya, J.; Abedpour, L. Influence of a Three Stage Hybrid Ultrasound-Osmotic-Frying Process on Production of Low-Fat Fried Potato Strips. J. Sci. Food Agric. 2017, 98(4), 1485–1491. DOI: 10.1002/jsfa.8617.
  • Lartey, A.; Marquis, G. S.; Aryeetey, R.; Nti, H. Lipid Profile and Dyslipidemia among School-Age Children in Urban Ghana. BMC Public Health. 2018, 6. 18(1), 320. DOI: 10.1186/s12889-018-5196-0.
  • Santos, C. S. P.; Cunha, S. C.; Casal, S. Deep or Air Frying? A Comparative Study with Different Vegetable Oils. Eur. J. Lipid Sci. Technol. 2017, 119(6), 1600375. DOI: 10.1002/ejlt.201600375.
  • Lee, S.; Park, H. R.; Lee, J. Y.; Cho, J. H.; Song, H. M.; Kim, A. H.; Lee, W.; Lee, Y.; Chang, S. C.; Kim, H. S.; et al. Learning, Memory Deficits, and Impaired Neuronal Maturation Attributed to Acrylamide. J. Toxicol. Environ. Health A. 2018, 81(9), 254–265. DOI: 10.1080/15287394.2018.1440184.
  • Huang, Y. F.; Huang, C. J.; Lu, C. A.; Chen, M. L.; Liou, S. H.; Chiang, S. Y.; Wu, K. Y. Feasibility of Using Urinary N7-(2-Carbamoyl-2-Hydroxyethyl) Guanine as a Biomarker for Acrylamide Exposed Workers. J. Expo. Sci. Environ. Epidemiol. 2018, 28, 589–598. DOI: 10.1038/s41370-018-0018-0.
  • Stošić, M.; Matavulj, M.; Marković, J. Subchronic Exposure to Acrylamide Leads to Pancreatic Islet Remodeling Determined by Alpha Cell Expansion and Beta Cell Mass Reduction in Adult Rats. Acta Histochem. 2018, 120(3), 228–235. DOI: 10.1080/09637486.2016.1226273.
  • Kadawathagedara, M.; Botton, J.; Lauzon-Guillain, B.; Meltzer, H. M.; Alexander, J.; Brantsaeter, A. L.; Haugen, M.; Papadopoulou, E. Dietary Acrylamide Intake during Pregnancy and Postnatal Growth and Obesity: Results from the Norwegian Mother and Child Cohort Study (Moba). Environ. Int. 2018, 113, 325–334. DOI: 10.1016/j.envint.2018.01.004.
  • Pan, X.; Wu, X.; Yan, D.; Peng, C.; Rao, C.; Yan, H. Acrylamide-Induced Oxidative Stress and Inflammatory Response are Alleviated by N-Acetylcysteine in PC12 Cells: Involvement of the Crosstalk between Nrf2 and NF-κB Pathways Regulated by MAPKs. Toxicol. Lett. 2018, 288, 55–64. DOI: 10.1016/j.toxlet.2018.02.002.
  • Liu, Z.; Tse, L. A.; Ho, S. C.; Wu, S.; Chen, B.; Chan, D.; Wong, S. Y. Dietary Acrylamide Exposure Was Associated with Increased Cancer Mortality in Chinese Elderly Men and Women: A 11-Year Prospective Study of Mr. And Ms. OS Hong Kong. J. Cancer Res. Clin. Oncol. 2017, 143(11), 2317–2326. DOI: 10.1007/s00432-017-2477-4.
  • Semla, M.; Goc, Z.; Martiniaková, M.; Omelka, R.; Formicki, G. Acrylamide: A Common Food Toxin Related to Physiological Functions and Health. Physiol. Res. 2016, 66(2), 205–217.
  • Olesen, P. T.; Olsen, A.; Frandsen, H.; Frederiksen, K.; Overvad, K.; Tjonneland, A. Acrylamide Exposure and Incidence of Breast Cancer among Postmenopausal Women in the Danish Diet, Cancer and Health Study. Int. J. Cancer. 2008, 122(9), 2094–2100. DOI: 10.1002/ijc.23359.
  • Sickles, D. W.; Sperry, A. O.; Testino, A.; Friedman, M. Acrylamide Effects on Kinesin-Related Proteins of the Mitotic/Meiotic Spindle. Toxicol. Appl. Pharmacol. 2007, 222(1), 111–121. DOI: 10.1016/j.taap.2007.04.006.
  • Teruel, M. R.; Gordon, M.; Linares, M. B.; Garrido, M. D.; Ahromrit, A.; Niranjan, K. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying. J. Food Sci. 2015, 80(2), 349–358. DOI: 10.1111/1750-3841.12753.
  • Shaker, M. A.;. Air Frying a New Technique for Produce of Healthy Fried Potato Strips. J. Food Nutr. Sci. 2014, 2(4), 200–206. DOI: 10.11648/j.jfns.20140204.26.
  • Andrés, A.; Arguelles, A.; Castelló, M. L.; Heredia, A. Mass Transfer and Volume Changes in French Fries during Air Frying. Food Bioprocess Technol. 2012, 6(8), 1917–1924. DOI: 10.1007/s11947-012-0861-2.
  • Viana, R. D.; Oliveira, F. C.; Monte, M. J. S.; Pereira, L. M. R.; Carvalho, J. O. Ação de antioxidantes no reaproveitamento de óleos vegetais. Rev. Interdiscip. 2014, 7(4), 13–21.
  • Sansano, M.; Juan-Borras, M.; Escriche, I.; Andres, A.; Heredia, A. Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes. J. Food Sci. 2015, 80(5), 1120–1128. DOI: 10.1111/1750-3841.12843.
  • Fellows, P. J.;. Tecnologia do processamento de alimentos: Princípios e prática; Artmed: Porto Alegre, 2006.
  • Heredia, A. B.; Castello, M. L.; Arguelles, A.; Andres, A. Evolution of Mechanical and Optical Properties of French Fries Obtained by Hot Air-Frying. LWT- Food Sci. Technol. 2014, 57(2), 755–760. DOI: 10.1016/j.lwt.2014.02.038.
  • Ferreira, F. S.; Sampaio, G. R.; Keller, L. M.; Sawaya, A. C. H. F.; Chávez, D. W. H.; Torres, E. A. F. S.; Saldanha, T. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs. J. Food Sci. 2017, 82(12), 2823–2831. DOI: 10.1111/1750-3841.13967.
  • Sanibal, E. A. A.; Filho, J. M.; Físicas, A. Químicas e Nutricionais de Óleos Submetidos ao Processo de Fritura. Food Ingr. South Am.. 2002, 2, 64–71.
  • Mishra, R.; Sharma, H. K. Effect of Frying Conditions on the Physico-Chemical Properties of Rice Bran Oil and Its Blended Oil. J. Food Sci. Technol. 2014, 51(6), 1076–1084. DOI: 10.1007/s13197-011-0602-y.
  • Freitas de Sá, D. G. C.; Torrezan, R.; Antoniassi, R.; Terra, K. J. S.; Guedes, A. M. M.; Wilhelm, A. E.; Machado, A. F. F. Aceitação sensorial de batatas fritas com redução de gorduras. Encontro nacional, 20; Congresso Latino Americano de Analistas de Alimentos, 6, 2017. Belém, PA. Segurança e qualidade de alimentos. LACEN: UFPA, 2017. 1–5.
  • Tanvir, S.; Sajjad, S.; Roshan, R. Awareness Levels of Prevention of Cardiac Diseases in General Population of Rawalpindi and Requirement of Health Education. Public Health. 2018, 157, 107–110. DOI: 10.1016/j.puhe.2018.01.006.
  • Marangoni, F.; Galli, C.; Ghiselli, A.; Lercker, G.; La Vecchia, C.; Maffeis, C.; Agostoni, C.; Ballardini, D.; Brignoli, O.; Faggiano, P.; et al. Palm Oil and Human Health. Meeting Report of NFI: Nutrition Foundation of Italy Symposium. Int. J. Food Sci. Nutr. 2017, 68(6), 643–655. DOI: 10.1080/09637486.2016.1278431.
  • Leal-Castaneda, E. J.; Hernandez-Becerra, J. A.; Rodrıguez-Estrada, M. T.; Garcıa, H. S. Formation of Cholesterol Oxides in Lipid Medium during Microwave Heating. Eur. J. Lipid Sci. Technol. 2017, 119(4), 1–13. DOI: 10.1002/ejlt.201500597.
  • Dantas, N. M.; Sampaio, G. R.; Ferreira, F. S.; Labre, T. S.; Torres, E. A. F. S.; Saldanha, T. Cholesterol Oxidation in Fish and Fish Products. J. Food Sci. 2015, 80(12), 2627–2639. DOI: 10.1111/1750-3841.13124.
  • Barbosa, K. M.; Cardoso, L. P.; Ribeiro, A. P. B.; Kieckbusch, T. G.; Buscato, M. H. M. Crystallization of Low Saturated Lipid Blends of Palm and Canola Oils with Sorbitan Monostearate and Fully Hydrogenated Palm Oil. J. Food Sci. Technol. 2018, 55(3), 1104–1115. DOI: 10.1007/s13197-017-3026-5.
  • Ans, V. G.; Mattos, E. S.; Jorge, N. Avaliação da qualidade dos óleos de fritura usados em restaurantes, lanchonetes e similares; UNESP – Departamento de Engenharia e Tecnologia de Alimentos: São José do Rio Preto, 1999.
  • Qi, Y.; Zhang, H.; Wu, G.; Zhang, H.; Gu, L.; Wang, L.; Qian, H.; Qi, X. Mitigation Effects of Proanthocyanidins with Different Structures on Acrylamide Formation in Chemical and Fried Potato Crisp Models. Food Chem. 2018, 250, 98–104. DOI: 10.1016/j.foodchem.2018.01.012.
  • Jorge, N.; Soares, B. B. P.; Lunardi, V. M.; Malacrida, C. R. Alterações físico-químicas dos óleos de girassol, milho e soja em frituras. Quim. Nova. 2005, 28(6), 947–951. DOI: 10.1590/S0100-40422005000600003.
  • Rios, H. C. S.; Pereira, I. R. O.; Abreu, E. S. Avaliação da oxidação de óleos, gorduras e azeites comestíveis em processo de fritura. Ciênc. Saúde. 2013, 6(2), 118–126. DOI: 10.15448/1983-652X.2013.2.13143.
  • Corsini, M. S.; Jorge, N.; Miguel, A. M. R. O.; Vicente, E. Perfil de ácidos graxos e avaliação da alteração em óleos de fritura. Quim. Nova. 2008, 31(5), 956–961. DOI: 10.1590/S0100-40422008000500003.
  • Duarte-Delgado, D.; Juyó, D.; Gebhardt, C.; Sarmiento, F.; Mosquera-Vásquez, T. Novel SNP Markers in InvGE and SssI Genes are Associated with Natural Variation of Sugar Contents and Frying Color in Solanum Tuberosum Group Phureja. BMC Genet. 2017, 18(1), 1. DOI: 10.1186/s12863-017-0489-3.
  • Neethu, K. C.; Sharma, A. K.; Pushpadass, H. A.; Emerald, F.; Magdaline, E.; Manjunatha, M. Prediction of Convective Heat Transfer Coefficient during Deep-Fat Frying of Pantoa Using Neurocomputing Approaches. Innovative Food Sci. Emerging Technol. 2016, 34, 275–284. DOI: 10.1016/j.ifset.2016.02.012.
  • Cao, X.; Zhou, S.; Yi, C.; Wang, L.; Qian, H.; Zhang, H.; Qi, X. Effect of Whole Wheat Flour on the Quality, Texture Profile, and Oxidation Stability of Instant Fried Noodles. J. Texture Stud. 2017, 48(6), 607–615. DOI: 10.1111/jtxs.12274.
  • Silveira, C. M.; Moreira, A. V.; Martino, H. S.; Gomide, R. S.; Pinheiro, S. S.; Della Lucia, C. M.; Pinheiro-Sant‘ana, H. M. Effect of Cooking Methods on the Stability of Thiamin and Folic Acid in Fortified Rice. Int. J. Food Sci. Nutr. 2017, 68(2), 179–187. DOI: 10.1080/09637486.2016.1226273.
  • Adjepong, M.; Pickens, C. A.; Jain, R.; Harris, W. S.; Annan, R. A.; Fenton, J. I. Association of Whole Blood N-6 Fatty Acids with Stunting in 2-To-6-Year-Old Northern Ghanaian Children: A Cross-Sectional Study. PLoS One. 2018, 13(3), e0193301. DOI: 10.1371/journal.pone.0193301.
  • Yang, J.; Xing, G.; Niu, L.; He, H.; Guo, D.; Du, Q.; Qian, X.; Yao, Y.; Li, H.; Zhong, X.; et al. Improved Oil Quality in Transgenic Soybean Seeds by RNAi-mediated Knockdown of GmFAD2-1B. Transgenic Res. 2018, 27(2), 155–166. DOI: 10.1007/s11248-018-0063-4.
  • Hogervorst, J. G. F.; van den Brandt, P. A.; Godschalk, R. W. L.; van Schooten, F. J.; Schouten, L. J. Interaction between Dietary Acrylamide Intake and Genetic Variants for Estrogen Receptor-Positive Breast Cancer Risk. Eur. J. Nutr. 2018. DOI: 10.1007/s00394-018-1619-z.
  • Capuano, E.; Fogliano, V. Acrylamide and 5-Hydroxymethylfurfural (HMF): A Review on Metabolism, Toxicity, Occurrence in Food and Mitigation Strategies. LWT- Food Sci. Technol. 2011, 44(4), 793–810. DOI: 10.1016/j.lwt.2010.11.002.
  • Expert Committee of Food Additives (JECFA). 2011. Who 2018. http://apps.who.int/food-additives-contaminants-jecfadatabase/chemical.aspx (accessed Aug 6, 2018).
  • Aras, D.; Cakar, Z.; Ozkavukcu, S.; Can, A.; Cinar, O.; Yu, Y. In Vivo Acrylamide Exposure May Cause Severe Toxicity to Mouse Oocytes through Its Metabolite Glycidamide. PLoS One. 2017, 12(2), e0172026. DOI: 10.1371/journal.pone.0172026.
  • Usman, M.; Vanhaverbeke, W. How Start-Ups Successfully Organize and Manage Open Innovation with Large Companies. Eur. J. Innovation Manage. 2017, 20(1), 171–186. DOI: 10.1108/EJIM-07-2016-0066.
  • Tarmizi, A. H. A.; Niranjan, K. The Possibility of Lowering Oil Content of Potato Chips by Combining Atmospheric Frying with Postfrying Vacuum Application. J. Food Sci. 2010, 75(9), 572–579. DOI: 10.1111/j.1750-3841.2010.01819.x.
  • Pathare, P. B.; Opara, U. L.; Al-Said, F. A. J. Colour Measurement and Analysis in Fresh and Processed Foods: A Review. Food Bioprocess Technol. 2013, 6(1), 36–60. DOI: 10.1007/s11947-012-0867-9.
  • Pedreschi, F.; Moyano, P.; Kaack, K.; Granby, K. Color Changes and Acrylamide Formation in Fried Potato Slices. Food Res. Int. 2005, 38(1), 1–9. DOI: 10.1016/j.foodres.2004.07.002.
  • Budzaki, S.; Seruga, B. Determination of Convective Heat Transfer Coefficient during Frying of Potato Dough. J. Food Eng. 2005, 66(3), 307–314. DOI: 10.1016/j.jfoodeng.2004.03.023.
  • Farinu, A.; Baik, O. D. Convective Mass Transfer Coefficients in Finite Element Simulations of Deep Fat Frying of Sweet Potato. J. Food Eng. 2008, 89(2), 187–194. DOI: 10.1016/j.jfoodeng.2008.04.024.
  • Mir-Bel, J.; Oria, R.; Salvador, M. L. Influence of Temperature on Heat Transfer Coefficient during Moderate Vacuum Deep Fat Frying. J. Food Eng. 2012, 113(2), 167–176. DOI: 10.1016/j.jfoodeng.2012.06.009.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.