MinuteFood | How air fryers REALLY work @MinuteFood | Uploaded 2 years ago | Updated 1 hour ago
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What IS an air fryer - and is it worth the hype?
๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐:
-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. tandfonline.com/doi/abs/10.1080/10408398.2019.1575792
-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. onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4530.1999.tb00481.x
-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, 342โ 353. onlinelibrary.wiley.com/doi/full/10.1002/fsn3.2472
-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. sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20140204.26
-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. ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12753
-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. doi.org/10.21061/IntroBiosystemsEngineering/Frying_Food
๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:
-youtube.com/watch?v=hU3QxDZ889M
-http://apds.nl/development-en/what-is-rapid-air-technology/
-nytimes.com/2019/04/01/dining/air-fryer-recipes.html)
๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐๐ฝ๐ผ๐ธ๐ฒ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:
-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.
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๐ Get exclusive NordVPN deal here โต https://NordVPN.com/minutefood. Itโs risk-free with Nordโs 30 day money-back guarantee!โ
What IS an air fryer - and is it worth the hype?
๐ง๐ต๐ฒ ๐๐ฐ๐ถ๐ฒ๐ป๐๐ถ๐ณ๐ถ๐ฐ ๐ป๐ถ๐๐๐-๐ด๐ฟ๐ถ๐๐๐:
-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. tandfonline.com/doi/abs/10.1080/10408398.2019.1575792
-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. onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4530.1999.tb00481.x
-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, 342โ 353. onlinelibrary.wiley.com/doi/full/10.1002/fsn3.2472
-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. sciencepublishinggroup.com/journal/paperinfo?journalid=154&doi=10.11648/j.jfns.20140204.26
-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. ift.onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.12753
-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. doi.org/10.21061/IntroBiosystemsEngineering/Frying_Food
๐๐ผ๐ผ๐ฑ (๐ฎ๐ฐ๐ฐ๐ฒ๐๐๐ถ๐ฏ๐น๐ฒ) ๐ฟ๐ฒ๐ณ๐ฒ๐ฟ๐ฒ๐ป๐ฐ๐ฒ๐:
-youtube.com/watch?v=hU3QxDZ889M
-http://apds.nl/development-en/what-is-rapid-air-technology/
-nytimes.com/2019/04/01/dining/air-fryer-recipes.html)
๐ฆ๐๐ฝ๐ฒ๐ฟ-๐ต๐ฒ๐น๐ฝ๐ณ๐๐น ๐ฒ๐ ๐ฝ๐ฒ๐ฟ๐๐ ๐๐ต๐ผ ๐๐ฝ๐ผ๐ธ๐ฒ ๐๐ถ๐๐ต ๐บ๐ฒ ๐ฎ๐ฏ๐ผ๐๐ ๐๐ต๐ถ๐ ๐๐ผ๐ฝ๐ถ๐ฐ:
-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.
Merch | store.dftba.com/collections/minutefood
TikTok | tiktok.com/@minutefood_
Twitter | twitter.com/minutefood
Instagram | instagram.com/minutefood_
Facebook | facebook.com/minutefood
