naa a22 4500 510726356 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0861-2 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0861-2 Mass Transfer and Volume Changes in French Fries During Air Frying [Elektronische Daten] [Ana Andrés, Ángel Arguelles, Maria Castelló, Ana Heredia] 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. Springer Science+Business Media, LLC, 2012 Potato nationallicence Oil intake nationallicence Deep frying nationallicence Blanching nationallicence Freezing nationallicence Andrés Ana Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de vera s/n, 46022, Valencia, Spain aut Arguelles Ángel Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de vera s/n, 46022, Valencia, Spain aut Castelló Maria Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de vera s/n, 46022, Valencia, Spain aut Heredia Ana Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de vera s/n, 46022, Valencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1917-1924 1935-5130 6:8<1917 2013 6 11947 https://doi.org/10.1007/s11947-012-0861-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0861-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Andrés Ana Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Arguelles Ángel Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Castelló Maria Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Heredia Ana Institute of Food Engineering Research for Development, Universitat Politècnica de València, Camino de vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 1917-1924 1935-5130 6:8<1917 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer