Mass Transfer and Volume Changes in French Fries During Air Frying

The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to obtain French fries with lower fat content. Kinetic analysis of compositional changes and main fluxes involved in air frying were carried out,...

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Detalhes bibliográficos
Autores: Andrés Grau, Ana María|||0000-0002-6132-3167, Argüelles Foix, Angel Luís|||0000-0001-5320-7011, Castelló Gómez, María Luisa|||0000-0002-4889-1792, Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
Tipo de documento: artigo
Data de publicação:2013
País:España
Recursos:Universitat Politècnica de València (UPV)
Repositório:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglês
OAI Identifier:oai:riunet.upv.es:10251/77207
Acesso em linha:https://riunet.upv.es/handle/10251/77207
Access Level:Acceso aberto
Palavra-chave:Potato
Oil intake
Deep frying
Blanching
Freezing
Air frying
TECNOLOGIA DE ALIMENTOS
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spelling Mass Transfer and Volume Changes in French Fries During Air FryingAndrés Grau, Ana María|||0000-0002-6132-3167Argüelles Foix, Angel Luís|||0000-0001-5320-7011Castelló Gómez, María Luisa|||0000-0002-4889-1792Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779PotatoOil intakeDeep fryingBlanchingFreezingAir fryingTECNOLOGIA DE ALIMENTOSThe production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to obtain French fries with lower fat content. Kinetic analysis of compositional changes and main fluxes involved in air frying were carried out, and the results were compared to those obtained for deep oil frying. The influence of the type of sample (unpretreated, frozen, or blanched potatoes) was also analyzed. The results showed that oil uptake is much lower in air frying although a much longer processing time is required. Also, water loss and thus the loss of volume were much higher in air frying compared to the conventional process.The authors would like to thank the Universitat Politecnica de Valencia (PAID-06-09-2876) for the financial support given to this investigation.Springer Verlag (Germany)Departamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20132013-08-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/77207reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengUniversitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-06-09-2876open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/772072026-06-13T07:49:27Z
dc.title.none.fl_str_mv Mass Transfer and Volume Changes in French Fries During Air Frying
title Mass Transfer and Volume Changes in French Fries During Air Frying
spellingShingle Mass Transfer and Volume Changes in French Fries During Air Frying
Andrés Grau, Ana María|||0000-0002-6132-3167
Potato
Oil intake
Deep frying
Blanching
Freezing
Air frying
TECNOLOGIA DE ALIMENTOS
title_short Mass Transfer and Volume Changes in French Fries During Air Frying
title_full Mass Transfer and Volume Changes in French Fries During Air Frying
title_fullStr Mass Transfer and Volume Changes in French Fries During Air Frying
title_full_unstemmed Mass Transfer and Volume Changes in French Fries During Air Frying
title_sort Mass Transfer and Volume Changes in French Fries During Air Frying
dc.creator.none.fl_str_mv Andrés Grau, Ana María|||0000-0002-6132-3167
Argüelles Foix, Angel Luís|||0000-0001-5320-7011
Castelló Gómez, María Luisa|||0000-0002-4889-1792
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
author Andrés Grau, Ana María|||0000-0002-6132-3167
author_facet Andrés Grau, Ana María|||0000-0002-6132-3167
Argüelles Foix, Angel Luís|||0000-0001-5320-7011
Castelló Gómez, María Luisa|||0000-0002-4889-1792
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
author_role author
author2 Argüelles Foix, Angel Luís|||0000-0001-5320-7011
Castelló Gómez, María Luisa|||0000-0002-4889-1792
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Potato
Oil intake
Deep frying
Blanching
Freezing
Air frying
TECNOLOGIA DE ALIMENTOS
topic Potato
Oil intake
Deep frying
Blanching
Freezing
Air frying
TECNOLOGIA DE ALIMENTOS
description The production of healthier fried foods requires the adaptation of industrial processes. In this context, air frying is an alternative to deep oil frying to obtain French fries with lower fat content. Kinetic analysis of compositional changes and main fluxes involved in air frying were carried out, and the results were compared to those obtained for deep oil frying. The influence of the type of sample (unpretreated, frozen, or blanched potatoes) was also analyzed. The results showed that oil uptake is much lower in air frying although a much longer processing time is required. Also, water loss and thus the loss of volume were much higher in air frying compared to the conventional process.
publishDate 2013
dc.date.none.fl_str_mv 2013
2013-08-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/77207
url https://riunet.upv.es/handle/10251/77207
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-06-09-2876
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer Verlag (Germany)
publisher.none.fl_str_mv Springer Verlag (Germany)
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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