How air fryers REALLY work

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What IS an air fryer – and is it worth the hype?

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Chang C, Wu G, Hui Zhang, Jin Q & Wang X. (2020) Deep-fried flavor: characteristics, formation mechanisms, and influencing factors, Critical Reviews in Food Science and Nutrition, 60:9, 1496-1514.

-Hubbard, LJ and Farkas, BE (1999), A method for determining the convective heat transfer coefficient during immersion frying. Journal of Food Process Engineering, 22: 201-214.

-Liu, L, Huang, P, Xie W, Wang J, Li Y, Wang H, Xu H, Bai F, Zhou X, Gao R, & Zhao Y. (2022). Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying. Food Science & Nutrition, 10, 342– 353.

-Shaker M. Air Frying a New Technique for Produce of Healthy Fried Potato Strips. Journal of Food and Nutrition Sciences. Vol. 2, No. 4, 2014, pp. 200-206.

-Teruel MdR, Gordon M, Linares MB, Garrido MD, Ahromrit A,and Niranjan K. (2015), A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying. Journal of Food Science, 80: E349-E358.

-Yamsaengsung R & Saibandith B. (2020). Deep Fat Frying of Food. In Holden, N. M., Wolfe, M. L., Ogejo, J. A., & Cummins, E. J. (Ed.), Introduction to Biosystems Engineering.

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
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𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Kevin Keener, Professor in the School of Engineering & Barrett Family Foundation Chair in Sustainable Food Engineering at the University of Guelph
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.