A comparative study of the characteristics of French Fries produced by deep fat frying and air frying

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Teruel, M. d. R.; Gordon, Mike; Linares, M. B.; Garrido, M. D.; Ahromrit, A.; Niranjan, Keshavan;

Air frying is being projected as an alternative to deep fat frying for producing snacks such as French Fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the ch... View more
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    Figure 5- Evolution of L*a*b* values of French fries in both types processes at 180ºC, deepfat and air frying: L* values, a* values, and b*values.

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