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.
