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Mass Transfer and Volume Changes in French Fries During Air Frying

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An Erratum to this article was published on 06 June 2012

Abstract

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.

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Acknowledgments

The authors would like to thank the Universitat Politècnica de València (PAID-06-09-2876) for the financial support given to this investigation.

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Authors and Affiliations

  1. Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de vera s/n, 46022, Valencia, Spain

    Ana Andrés, Ángel Arguelles, Maria Luisa Castelló & Ana Heredia

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  1. Ana Andrés
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  2. Ángel Arguelles
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  3. Maria Luisa Castelló
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  4. Ana Heredia
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Correspondence to Ana Heredia.

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Andrés, A., Arguelles, Á., Castelló, M.L. et al. Mass Transfer and Volume Changes in French Fries During Air Frying. Food Bioprocess Technol 6, 1917–1924 (2013). https://doi.org/10.1007/s11947-012-0861-2

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  • DOI: https://doi.org/10.1007/s11947-012-0861-2

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