Review
BibTex RIS Cite

SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI

Year 2023, Volume: 48 Issue: 5, 1060 - 1070, 15.10.2023

Ayşe Bal Erdogan Küçüköner

https://doi.org/10.15237/gida.GD23086

Abstract

Son yıllarda insanların sağlıklı ve enerji değeri düşük gıdalar tüketme eğilimi göstermesi yeni pişirme tekniklerinin gelişmesine yol açmıştır. Sıcak hava fritözü son 10 yılda ortaya çıkan, tüketiciler tarafından kabul görmüş bir pişirme cihazıdır. Bu cihazlar klasik kızartma tekniklerine oranla daha az yağ ilavesi ile kızartma işlemine olanak sağlamaktadır. Bu sayede derin yağda kızartmaya kıyasla enerji değeri ve yağ oranı daha düşük gıdalar elde edilebilmektedir. Derin yağda kızartma tekniği en eski pişirme tekniklerinden biri olmasına rağmen pişirilen ürünün yüksek oranda yağ içermesi ve proses sırasında gıdada bazı istenmeyen bileşenler (akrilamid vb.) oluşumuna sebep olması nedeniyle tüketiciler tarafından çekinceye sebep olabilmektedir. Son yıllarda sağlıklı beslenmeye olan ilginin artması da bu tarz gıdaların tüketiminin sınırlanmasına sebep olmaktadır. Bu derlemenin amacı sıcak hava fritözü ve derin yağda kızartılan gıdalara yönelik yapılmış çalışmaların incelenerek elde edilen fiziksel, kimyasal, duyusal niteliklerin literatür verileri doğrultusunda açıklanmasıdır.

Keywords

Sıcak Hava Fritözü Derin Yağda Kızartma Akrilamid Kızartılmış Gıdalar

Supporting Institution

TÜBİTAK

Project Number

123O591

Thanks

Bu çalışmayı destekleyen TÜBİTAK'a teşekkürlerimi sunarım.

References

  • Al Faruq, A., Khatun, M. H. A., Azam, S. M. R., Sarker, M. S. H., Mahomud, M. S., Jin, X. (2022). Recent advances in frying processes for plant-based foods. Food Chemistry Advances 1, doi: 10.1016/j.focha.2022.100086
  • Andres, A., Arguelles, A., Castello, M. L. Heredia, A. (2012). Mass transfer and volume changes in french fries during air frying. Food Bioprocess Technology, 6(8): 1917-1924, doi: 10.1007/ s11947-012-0861-2
  • Arslan, M., Xiaobo, Z., Shi, J., Rakha, A., Hu, X., Zareef, M. Basheer, S. (2018). Oil uptake by potato chips or french fries: a review. European Journal of Lipid Science and Technology, 120(10), doi:10.1002/ejlt.201800058
  • Bachir, N., Haddarah, A., Sepulcre, F., Pujola, M. (2023). Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models. Food Chemistry, 408(135235), doi: 10.1016/ j.foodchem.2022.135235
  • Boz, H., (2022). Sıcak havada pişirilmiş (airfrying) ürünlerin özellikleri. Gastro-Dünya Dergisi, 1(1)
  • Cao, Y., Wu, G., Zhang, F., Xu, L., Jin, Q., Huang, J., Wang, X. (2020). A comparative study of physicochemical and flavor characteristics of chicken nuggets during air frying and deep frying. Journal of the American Oil Chemists’ Society, 97(8):901-913, doi: 10.1002/aocs.12376
  • Castro-Lopez, R., Mba, O. I., Gomez-Salazar, J. A., Ceron-García, A., Ngadi, M. O., Sosa-Morales, M. E. (2023). Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures. International Journal of Gastronomy and Food Science, 31, doi: 10.1016/j.ijgfs.2022.100631
  • Cattivelli, A., Di Lorenzo, A., Conte, A., Martini, S., Tagliazucchi, D. (2023). Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying. Journal of Food Composition and Analysis, 115, doi: 10.1016/j.jfca.2022.105024
  • Chang, C., Wu, G., Zhang, H., 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, doi: 10.1080/ 10408398.2019.1575792
  • Ciccone, M., Chambers, D., Chambers IV, E., Talavera, M. (2020). Determining which cooking method provides the best sensory differentiation of potatoes. Foods, 9(4):451-466, doi: 10.3390/foods9040451
  • Cui, Y.; Hao, P.; Liu, B.; Meng, X. (2017). Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils. Food Chem., 233:77-84, doi: 10.1016/j.foodchem.2017.04.084
  • Dehghannya, J., Ngadi, M. (2021). Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends in Food Science and Technology, 116:786-801, doi: 10.1016/ j.tifs.2021.03.033
  • Ding, Y., Zhou, T., Liao, Y., Lin, H., Deng, S., Zhang, B. (2022). Comparative studies on the physicochemical and volatile flavour properties of traditional deep fried and circulating-air fried hairtail (Trichiurus lepturus). Foods, 11(17):2710, doi: 10.3390/foods11172710
  • Dang, L., Qiu, C. Y., Wang, R. C., Zhang, Y., Wang, J., Liu, J. M., Yu, H. N., Wang, S. (2022). Effects of air frying on french fries: the ındication role of physicochemical properties on the formation of maillard hazards, and the changes of starch digestibility. Frontiers in Nutrition, 9:1-12, doi: 10.3389/fnut.2022.889901
  • Fang, M., Huang, G. J., Sung, W. C. (2021), Mass transfer and texture characteristics of fish skin during deep fat frying, electrostatic frying, air frying and vacuum frying, LWT, 137, doi: 10.1016/j.lwt.2020.110494
  • Fang, M., Ting, Y. S., Sung, W. C. (2022). Effects of sodium alginate, pectin and chitosan addition on the physicochemical properties, acrylamide formation and hydroxymethylfurfural generation of air fried biscuits. Polymers, 14(19):3961, doi: 10.3390/polym14193961
  • Fang MC, Chin PS, Sung WC, Chen T. Y. (2023). Physicochemical and volatile flavor properties of fish skin under conventional frying, air frying and vacuum frying. Molecules, 28(11):4376, doi: 10.3390/molecules28114376
  • Fikry, M., Khalifa, I., Sami, R., Khojah, E., Ismail, K. A., Dabbour, M. (2021). Optimization of the frying temperature and time for preparation of healthy falafel using air frying technology. Foods, 10(11):2567-2582, doi: 10.3390/foods10112567
  • Frakolaki, G., Kekes, T., Bizymis, A., Giannou, V., Tzia, C. (2023). Fundamentals of food frying processes high-temperature processing of food products. Elsevier Inc., 227-291, doi: 10.1016/B978-0-12-818618-3.00001-X
  • Ghaitaranpour, A., Mohebbi, M., Koocheki, A., Ngadi, M. O. (2020). An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous material. Innovative Food Science & Emerging Techno., 61, doi: 10.1016/j.ifset.2020.102335
  • Ghidurus, M., Turtoi, M., Boskou, G., Niculita, P., Stan, V. (2010). Nutritional and health aspects related to frying (I). Romanian Biotechnological Letters, 15(6):5675-5682
  • Giovanelli, G., Torri, L., Sinelli, N., Buratti, S. (2017). Comparative study of physico-chemical and sensory characteristics of french fries prepared from frozen potatoes using different cooking systems, Eur. Food Res. Technol., 243(9):1619-1631, doi: 10.1007/s00217-017-2870-x
  • Gouyo, T., Mestres, C., Maraval, I., Fontez, B., Hofleitner, C., Bohuon, P. (2020). Assessment of acousticmechanical measurements for texture of French fries: comparison of deep-fat frying and air frying. Food Research International, 131, doi: 10.1016/j.foddres.2019.108947
  • Haddarah, A., Naim, E., Dankar, I., Sepulcre, F., Pujolà, M., Chkeir, M. (2021). The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying. Food Chemistry, 350, doi: 10.1016/j.foodchem.2021.12906
  • Heredia, A., Castelló, M., Argüelles, A., Andrés, A. (2014). Evolution of mechanical and optical properties of french fries obtained by hot air-frying. LWT-Food Science Technology, 57:755-760), doi: 10.1016/j.lwt.2014.02.038
  • Hong, S. J., Yoon, S., Lee, J., Jo, S. M., Jeong, H., Lee, Y., Shin, E. C. (2022). A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing. Journal of Food Processing and Preservation, 46(4), doi: 10.1111/ jfpp.16435
  • Huang, X., Zhang, Y., Karrar, E., Zhang, H., Jin, Q., Wu, G., Wang, X. (2022). Effect of moderate electric field on the quality, microstructure and oil absorption behavior of potato strips during deep-fat frying. Journal of Food Eng, 313, doi: 10.1016/j.jfoodeng.2021.110751
  • Jackson, L. S., Al-Taher, F. (2010). Processing ıssues: acrylamide, furan and trans fatty acids, In Ensuring Global Food Safety, 383-410, doi: 10.1016/B978-0-12-374845-4.00023-0
  • Joshy, C. G., Ratheesh, G., Ninan, G., Kumar, K. A., Ravishankar, C. N. (2020). Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations. J. Food Sci. Technol., 57:2651-2658, doi: 10.1007/s13197-020-04301-z
  • Kwon, J., Kim, I., Moon, B., Lee, K. W., Jung, M., Lee, J. (2023). The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly. Food Control, 147, doi: 10.1016/j.foodcont.2022.109572
  • Lartey, A., Marquis, G. S., Aryeetey, R., Nti, H. (2018). Lipid profile and dyslipidemia among school-age children in Urban Ghana, BMC Public Health, 18(1):320, doi: 10.1186/s12889-018-5196-0
  • Lee, J. S., Han, J. W., Jung, M., Lee, K. W., Chung, M. S. 2020. Effects of thawing and frying methods on the formation of acrylamide and polycyclic aromatic hydrocarbons in chicken meat, Foods, 9(5):573 doi: 10.3390/ foods9050573 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(2):342–353, doi: 10.1002/fsn3.2472
  • Lumanlan, J. C., Fernando, W. M. A. D. B., Jayasena, V. (2020). Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips. International Journal of Food Science and Technology, 55(4):1661-1670, doi: 10.1111/ ijfs.14435
  • Luo, X., Hu, S., Xu, X., Du, M., Wu, C., Dong, L., Wang, Z. (2022). Improving air-fried squid quality using high internal phase emulsion coating. Journal of Food Measurement and Characterization, 16(5):3844-3854, doi: 10.1007/ s11694-022-01459-2
  • Manjunatha, S., Ravi, N., Negi, P., Raju, P., Bawa, A. (2014). Kinetics of moisture loss and oil uptake during deep fat frying of gethi (dioscorea kamoonensis kunth) strips. Journal of Food Science and Technology, 51:3061-3071, doi: 10.1007/s13197-012-0841-6
  • Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods, Trends Food Science Technology, 14:364-373
  • Mesias, M., Delgado-Andrade, C., Holgado, F., González-Mulero, L., Morales, F. J. (2021). Effect of consumer’s decisions on acrylamide exposure during the preparation of french fries part 1: frying conditions, Food and Chemical Toxicology, 154, doi: 10.1016/j.fct.2021.112321
  • Mokhtar, W. M. F. W., Thow, Z. Y. (2022). Effect of osmotic dehydration as a pre-treatment on air fried sweet potato (Ipomoea batatas) chips. Journal of Agrobiotechnology, 13(1S):64-73, doi: 10.37231/jab.2022.13.1S.311
  • Nandasiri, R., Semenko, B., Wijekoon, C. (2023). Air-frying is a better thermal processing choice for improving antioxidant properties of brassica vegetables. Antioxidants, 12(2):490, doi: 10.3390/antiox12020490
  • Negara, B. F. S. P., Lee, M. J., Tirtawijaya, G., Cho, W. H., Sohn, J. H., Kim, J. S., Choi, J. S. (2021). Application of deep, vacuum, and air frying methods to fry chub mackerel (Scomber japonicus). Processes, 9(7):1225-1239, doi: 10.3390/pr9071225
  • Nizamlıoğlu, N. M. ve Nas, S. (2019). Gıdalarda akrilamid oluşum mekanizmaları, gıdaların akrilamid içeriği ve sağlık üzerine etkileri. Akademik Gıda 17(2):232-242, doi: 10.24323/akademik-gida.613588
  • Oliveira, V. S., Chávez, D. W. H., Paiva, P. R. F., Gamallo, O. D., Castro, R. N., Sawaya, A. C. H. F., Saldanha, T. (2022). Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International, 156, doi: 10.1016/j.foodres.2022.111199
  • Pande Snehal, D., Deo Shrutika, K., Bhope Pritish, S., Pande Sayali, D. (2018). Comparative study of deep fat fried samosa and oxyair fried samosa. International Journal of Science, Engineering and Management, 3(4):146-148
  • Paster, E. (2019). Epic Air Fryer Cookbook: 100 Inspired Recipes that Take Air-Frying in Deliciously Exciting New Directions. Harvard Common Press, Boston, USA
  • Pedreschi, F, Moyano P. (2005). Oil uptake and texture development in fried potato slices, J Food Eng., 70:557-563
  • Pitre, U. (2019). Every Day Easy Air Fryer: 100 Recipes Bursting with Flavor. Houghton Mifflin Harcourt, Boston, USA
  • Rahman, N. A. A., Razak, S. Z. A., Lokmanalhakim, L. A., Taip, F. S., Kamal, S. M. M. (2016). Response surface optimization for hot air-frying technique and ıts effects on the quality of sweet potato snack, J. Food Process. Eng., 40(12507), doi: 10.1111/jfpe.12507
  • Safari, A., Salamat, R., Baik, O. D. (2018). A review on heat and mass transfer coefficients during deep-fat frying: determination methods and ınfluencing factors, Journal of Food Engineering, 230:114-123, doi: 10.1016/j.foodeng.2018.01.022
  • Salamatullah, A., Ahmed, M., Alkaltham, M., Hayat, K., Aloumi, N., Al-Dossari, A., Al-Harbi, L., Arzoo, S. (2021). Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.). Processes, 9(3):435, doi: 10.3390/pr9030435
  • Santos, C. S. P., Cunha, S. C., Casal, S. (2017). Deep or air frying? A comparative study with different vegetable oils. Eur. J. Lipid Sci. Technol., 119(6), doi: 10.1002/ejlt.201600375
  • Schmiedeskamp, A., Schreiner, M., Baldermann, S. (2022). Impact of cultivar selection and thermal processing by air drying, air frying, and deep frying on the carotenoid content and stability and antioxidant capacity in carrots (Daucus carota L.). Journal of Agricultural and Food Chemistry, 70(5):1629-1639, doi: 10.1021/acs.jafc.1c05718
  • Song, G., Li, L., Wang, H., Zhang, M., Yu, X., Wang, J., Xue, J., Shen, Q. (2020). Real-time assessing the lipid oxidation of prawn (Litopenaeus vannamei) during air-frying by iKnife coupling rapid evaporative ionization mass spectrometry. Food Control, 111(107066), doi: 10.1016/j.foodcont.2019.10766
  • Stratview Research (2022). Top-Rated Air Fryers From Our Tests, Consumer Reports, www.consumerreports.org, (Erişim Tarihi: 21 Kasım 2022)
  • Téllez-Morales, J. A. (2023). A Review of the State of the Art of Hot Air Frying Technology. Preprints, doi: 10.20944/preprints202304.0766.v1
  • Teruel, M. D. R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A., Niranjan, K. A . (2015). Comparative study of the characteristics of french fries produced by deep fat frying and air frying. Journal of Food Science, 80(2):349-358, doi: 10.1111/1750-3841.12753
  • Tzompa-Sosa, D. A., Dewettinck, K., Gellynck, X., Schouteten, J. J. (2022). Consumer acceptance towards potato chips fried in yellow mealworm oil. Food Quality and Preference, 97, doi: 10.1016/j.foodqual.2021.104487
  • Ulus, H., Allen, J. (2020). Nutrient degradation in baked or air-fried sweet potato chips. Current Developments in Nutrition, 4(2):783, doi: 10.1093/cdn/nzaa052_052
  • Verma, V., Singh, V., Chauhan, O. P., Yadav, N. (2023). Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries. Innovative Food Science & Emerging Technologies, 83, doi: 10.1016/j.ifset.2022.10323
  • Vinci, R. M., Mestdagh, F., De Meulenaer, B., (2012). Acrylamide formation in fried potato products–present and future, a critical review on mitigation strategies, Food Chemistry, 133(4):1138-1154, doi: 10.1016/ j.foodchem.2011.08.001
  • Wang, Y., Wu, X., McClements, D. J., Chen, L., Miao, M., Jin, Z. (2021). Effect of new frying technology on starchy food quality. Foods, 10(8), doi: 10.3390/foods10081852
  • Wang, Z. Y., Wu, Z. X., Zhao, G. H., Li, D. Y., Liu, Y. X., Qin, L., Zhou, D. Y. (2023). Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle. Food Bioscience, 52, doi: 10.1016/j.fbio.2023.102460
  • Yu, X., Li, L., Xue, J., Wang, J., Song, G., Zhang, Y., Shen, Q. (2020). Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. Innovative Food Science and Emerging Technologies, 60, doi: 10.1016/ j.ifset.2020.102305

COMPRASION OF FOODS FRIED BY AIR FRYING AND DEEP FAT FRYING

Year 2023, Volume: 48 Issue: 5, 1060 - 1070, 15.10.2023

Ayşe Bal Erdogan Küçüköner

https://doi.org/10.15237/gida.GD23086

Abstract

In recent years, people's tendency to consume healthy and low energy foods has led to the development of new cooking techniques. The air fryer is a consumer-accepted cooking appliance that has emerged in the last 10 years. These devices allow frying with less oil addition compared to conventional frying techniques. In this way, foods with lower energy value and fat content can be obtained compared to deep fat frying. Although deep fat frying is one of the oldest cooking techniques, it can cause hesitation by consumers due to the high fat content of the cooked product and the formation of some undesirable components (acrylamide, etc.) in the food during the process. The growth of interest in healthy eating in recent years has also led to a limitation in the consumption of such foods. The aim of this review is to examine the studies on air fried and deep fried foods and to explain the physical, chemical and sensory qualities obtained in line with the literature data.

Keywords

Air Fryer Deep Fat Frying Acrylamide Fried Foods

Project Number

123O591

References

  • Al Faruq, A., Khatun, M. H. A., Azam, S. M. R., Sarker, M. S. H., Mahomud, M. S., Jin, X. (2022). Recent advances in frying processes for plant-based foods. Food Chemistry Advances 1, doi: 10.1016/j.focha.2022.100086
  • Andres, A., Arguelles, A., Castello, M. L. Heredia, A. (2012). Mass transfer and volume changes in french fries during air frying. Food Bioprocess Technology, 6(8): 1917-1924, doi: 10.1007/ s11947-012-0861-2
  • Arslan, M., Xiaobo, Z., Shi, J., Rakha, A., Hu, X., Zareef, M. Basheer, S. (2018). Oil uptake by potato chips or french fries: a review. European Journal of Lipid Science and Technology, 120(10), doi:10.1002/ejlt.201800058
  • Bachir, N., Haddarah, A., Sepulcre, F., Pujola, M. (2023). Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models. Food Chemistry, 408(135235), doi: 10.1016/ j.foodchem.2022.135235
  • Boz, H., (2022). Sıcak havada pişirilmiş (airfrying) ürünlerin özellikleri. Gastro-Dünya Dergisi, 1(1)
  • Cao, Y., Wu, G., Zhang, F., Xu, L., Jin, Q., Huang, J., Wang, X. (2020). A comparative study of physicochemical and flavor characteristics of chicken nuggets during air frying and deep frying. Journal of the American Oil Chemists’ Society, 97(8):901-913, doi: 10.1002/aocs.12376
  • Castro-Lopez, R., Mba, O. I., Gomez-Salazar, J. A., Ceron-García, A., Ngadi, M. O., Sosa-Morales, M. E. (2023). Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures. International Journal of Gastronomy and Food Science, 31, doi: 10.1016/j.ijgfs.2022.100631
  • Cattivelli, A., Di Lorenzo, A., Conte, A., Martini, S., Tagliazucchi, D. (2023). Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying. Journal of Food Composition and Analysis, 115, doi: 10.1016/j.jfca.2022.105024
  • Chang, C., Wu, G., Zhang, H., 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, doi: 10.1080/ 10408398.2019.1575792
  • Ciccone, M., Chambers, D., Chambers IV, E., Talavera, M. (2020). Determining which cooking method provides the best sensory differentiation of potatoes. Foods, 9(4):451-466, doi: 10.3390/foods9040451
  • Cui, Y.; Hao, P.; Liu, B.; Meng, X. (2017). Effect of traditional Chinese cooking methods on fatty acid profiles of vegetable oils. Food Chem., 233:77-84, doi: 10.1016/j.foodchem.2017.04.084
  • Dehghannya, J., Ngadi, M. (2021). Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends in Food Science and Technology, 116:786-801, doi: 10.1016/ j.tifs.2021.03.033
  • Ding, Y., Zhou, T., Liao, Y., Lin, H., Deng, S., Zhang, B. (2022). Comparative studies on the physicochemical and volatile flavour properties of traditional deep fried and circulating-air fried hairtail (Trichiurus lepturus). Foods, 11(17):2710, doi: 10.3390/foods11172710
  • Dang, L., Qiu, C. Y., Wang, R. C., Zhang, Y., Wang, J., Liu, J. M., Yu, H. N., Wang, S. (2022). Effects of air frying on french fries: the ındication role of physicochemical properties on the formation of maillard hazards, and the changes of starch digestibility. Frontiers in Nutrition, 9:1-12, doi: 10.3389/fnut.2022.889901
  • Fang, M., Huang, G. J., Sung, W. C. (2021), Mass transfer and texture characteristics of fish skin during deep fat frying, electrostatic frying, air frying and vacuum frying, LWT, 137, doi: 10.1016/j.lwt.2020.110494
  • Fang, M., Ting, Y. S., Sung, W. C. (2022). Effects of sodium alginate, pectin and chitosan addition on the physicochemical properties, acrylamide formation and hydroxymethylfurfural generation of air fried biscuits. Polymers, 14(19):3961, doi: 10.3390/polym14193961
  • Fang MC, Chin PS, Sung WC, Chen T. Y. (2023). Physicochemical and volatile flavor properties of fish skin under conventional frying, air frying and vacuum frying. Molecules, 28(11):4376, doi: 10.3390/molecules28114376
  • Fikry, M., Khalifa, I., Sami, R., Khojah, E., Ismail, K. A., Dabbour, M. (2021). Optimization of the frying temperature and time for preparation of healthy falafel using air frying technology. Foods, 10(11):2567-2582, doi: 10.3390/foods10112567
  • Frakolaki, G., Kekes, T., Bizymis, A., Giannou, V., Tzia, C. (2023). Fundamentals of food frying processes high-temperature processing of food products. Elsevier Inc., 227-291, doi: 10.1016/B978-0-12-818618-3.00001-X
  • Ghaitaranpour, A., Mohebbi, M., Koocheki, A., Ngadi, M. O. (2020). An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous material. Innovative Food Science & Emerging Techno., 61, doi: 10.1016/j.ifset.2020.102335
  • Ghidurus, M., Turtoi, M., Boskou, G., Niculita, P., Stan, V. (2010). Nutritional and health aspects related to frying (I). Romanian Biotechnological Letters, 15(6):5675-5682
  • Giovanelli, G., Torri, L., Sinelli, N., Buratti, S. (2017). Comparative study of physico-chemical and sensory characteristics of french fries prepared from frozen potatoes using different cooking systems, Eur. Food Res. Technol., 243(9):1619-1631, doi: 10.1007/s00217-017-2870-x
  • Gouyo, T., Mestres, C., Maraval, I., Fontez, B., Hofleitner, C., Bohuon, P. (2020). Assessment of acousticmechanical measurements for texture of French fries: comparison of deep-fat frying and air frying. Food Research International, 131, doi: 10.1016/j.foddres.2019.108947
  • Haddarah, A., Naim, E., Dankar, I., Sepulcre, F., Pujolà, M., Chkeir, M. (2021). The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying. Food Chemistry, 350, doi: 10.1016/j.foodchem.2021.12906
  • Heredia, A., Castelló, M., Argüelles, A., Andrés, A. (2014). Evolution of mechanical and optical properties of french fries obtained by hot air-frying. LWT-Food Science Technology, 57:755-760), doi: 10.1016/j.lwt.2014.02.038
  • Hong, S. J., Yoon, S., Lee, J., Jo, S. M., Jeong, H., Lee, Y., Shin, E. C. (2022). A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing. Journal of Food Processing and Preservation, 46(4), doi: 10.1111/ jfpp.16435
  • Huang, X., Zhang, Y., Karrar, E., Zhang, H., Jin, Q., Wu, G., Wang, X. (2022). Effect of moderate electric field on the quality, microstructure and oil absorption behavior of potato strips during deep-fat frying. Journal of Food Eng, 313, doi: 10.1016/j.jfoodeng.2021.110751
  • Jackson, L. S., Al-Taher, F. (2010). Processing ıssues: acrylamide, furan and trans fatty acids, In Ensuring Global Food Safety, 383-410, doi: 10.1016/B978-0-12-374845-4.00023-0
  • Joshy, C. G., Ratheesh, G., Ninan, G., Kumar, K. A., Ravishankar, C. N. (2020). Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations. J. Food Sci. Technol., 57:2651-2658, doi: 10.1007/s13197-020-04301-z
  • Kwon, J., Kim, I., Moon, B., Lee, K. W., Jung, M., Lee, J. (2023). The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly. Food Control, 147, doi: 10.1016/j.foodcont.2022.109572
  • Lartey, A., Marquis, G. S., Aryeetey, R., Nti, H. (2018). Lipid profile and dyslipidemia among school-age children in Urban Ghana, BMC Public Health, 18(1):320, doi: 10.1186/s12889-018-5196-0
  • Lee, J. S., Han, J. W., Jung, M., Lee, K. W., Chung, M. S. 2020. Effects of thawing and frying methods on the formation of acrylamide and polycyclic aromatic hydrocarbons in chicken meat, Foods, 9(5):573 doi: 10.3390/ foods9050573 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(2):342–353, doi: 10.1002/fsn3.2472
  • Lumanlan, J. C., Fernando, W. M. A. D. B., Jayasena, V. (2020). Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips. International Journal of Food Science and Technology, 55(4):1661-1670, doi: 10.1111/ ijfs.14435
  • Luo, X., Hu, S., Xu, X., Du, M., Wu, C., Dong, L., Wang, Z. (2022). Improving air-fried squid quality using high internal phase emulsion coating. Journal of Food Measurement and Characterization, 16(5):3844-3854, doi: 10.1007/ s11694-022-01459-2
  • Manjunatha, S., Ravi, N., Negi, P., Raju, P., Bawa, A. (2014). Kinetics of moisture loss and oil uptake during deep fat frying of gethi (dioscorea kamoonensis kunth) strips. Journal of Food Science and Technology, 51:3061-3071, doi: 10.1007/s13197-012-0841-6
  • Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods, Trends Food Science Technology, 14:364-373
  • Mesias, M., Delgado-Andrade, C., Holgado, F., González-Mulero, L., Morales, F. J. (2021). Effect of consumer’s decisions on acrylamide exposure during the preparation of french fries part 1: frying conditions, Food and Chemical Toxicology, 154, doi: 10.1016/j.fct.2021.112321
  • Mokhtar, W. M. F. W., Thow, Z. Y. (2022). Effect of osmotic dehydration as a pre-treatment on air fried sweet potato (Ipomoea batatas) chips. Journal of Agrobiotechnology, 13(1S):64-73, doi: 10.37231/jab.2022.13.1S.311
  • Nandasiri, R., Semenko, B., Wijekoon, C. (2023). Air-frying is a better thermal processing choice for improving antioxidant properties of brassica vegetables. Antioxidants, 12(2):490, doi: 10.3390/antiox12020490
  • Negara, B. F. S. P., Lee, M. J., Tirtawijaya, G., Cho, W. H., Sohn, J. H., Kim, J. S., Choi, J. S. (2021). Application of deep, vacuum, and air frying methods to fry chub mackerel (Scomber japonicus). Processes, 9(7):1225-1239, doi: 10.3390/pr9071225
  • Nizamlıoğlu, N. M. ve Nas, S. (2019). Gıdalarda akrilamid oluşum mekanizmaları, gıdaların akrilamid içeriği ve sağlık üzerine etkileri. Akademik Gıda 17(2):232-242, doi: 10.24323/akademik-gida.613588
  • Oliveira, V. S., Chávez, D. W. H., Paiva, P. R. F., Gamallo, O. D., Castro, R. N., Sawaya, A. C. H. F., Saldanha, T. (2022). Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International, 156, doi: 10.1016/j.foodres.2022.111199
  • Pande Snehal, D., Deo Shrutika, K., Bhope Pritish, S., Pande Sayali, D. (2018). Comparative study of deep fat fried samosa and oxyair fried samosa. International Journal of Science, Engineering and Management, 3(4):146-148
  • Paster, E. (2019). Epic Air Fryer Cookbook: 100 Inspired Recipes that Take Air-Frying in Deliciously Exciting New Directions. Harvard Common Press, Boston, USA
  • Pedreschi, F, Moyano P. (2005). Oil uptake and texture development in fried potato slices, J Food Eng., 70:557-563
  • Pitre, U. (2019). Every Day Easy Air Fryer: 100 Recipes Bursting with Flavor. Houghton Mifflin Harcourt, Boston, USA
  • Rahman, N. A. A., Razak, S. Z. A., Lokmanalhakim, L. A., Taip, F. S., Kamal, S. M. M. (2016). Response surface optimization for hot air-frying technique and ıts effects on the quality of sweet potato snack, J. Food Process. Eng., 40(12507), doi: 10.1111/jfpe.12507
  • Safari, A., Salamat, R., Baik, O. D. (2018). A review on heat and mass transfer coefficients during deep-fat frying: determination methods and ınfluencing factors, Journal of Food Engineering, 230:114-123, doi: 10.1016/j.foodeng.2018.01.022
  • Salamatullah, A., Ahmed, M., Alkaltham, M., Hayat, K., Aloumi, N., Al-Dossari, A., Al-Harbi, L., Arzoo, S. (2021). Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.). Processes, 9(3):435, doi: 10.3390/pr9030435
  • Santos, C. S. P., Cunha, S. C., Casal, S. (2017). Deep or air frying? A comparative study with different vegetable oils. Eur. J. Lipid Sci. Technol., 119(6), doi: 10.1002/ejlt.201600375
  • Schmiedeskamp, A., Schreiner, M., Baldermann, S. (2022). Impact of cultivar selection and thermal processing by air drying, air frying, and deep frying on the carotenoid content and stability and antioxidant capacity in carrots (Daucus carota L.). Journal of Agricultural and Food Chemistry, 70(5):1629-1639, doi: 10.1021/acs.jafc.1c05718
  • Song, G., Li, L., Wang, H., Zhang, M., Yu, X., Wang, J., Xue, J., Shen, Q. (2020). Real-time assessing the lipid oxidation of prawn (Litopenaeus vannamei) during air-frying by iKnife coupling rapid evaporative ionization mass spectrometry. Food Control, 111(107066), doi: 10.1016/j.foodcont.2019.10766
  • Stratview Research (2022). Top-Rated Air Fryers From Our Tests, Consumer Reports, www.consumerreports.org, (Erişim Tarihi: 21 Kasım 2022)
  • Téllez-Morales, J. A. (2023). A Review of the State of the Art of Hot Air Frying Technology. Preprints, doi: 10.20944/preprints202304.0766.v1
  • Teruel, M. D. R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A., Niranjan, K. A . (2015). Comparative study of the characteristics of french fries produced by deep fat frying and air frying. Journal of Food Science, 80(2):349-358, doi: 10.1111/1750-3841.12753
  • Tzompa-Sosa, D. A., Dewettinck, K., Gellynck, X., Schouteten, J. J. (2022). Consumer acceptance towards potato chips fried in yellow mealworm oil. Food Quality and Preference, 97, doi: 10.1016/j.foodqual.2021.104487
  • Ulus, H., Allen, J. (2020). Nutrient degradation in baked or air-fried sweet potato chips. Current Developments in Nutrition, 4(2):783, doi: 10.1093/cdn/nzaa052_052
  • Verma, V., Singh, V., Chauhan, O. P., Yadav, N. (2023). Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries. Innovative Food Science & Emerging Technologies, 83, doi: 10.1016/j.ifset.2022.10323
  • Vinci, R. M., Mestdagh, F., De Meulenaer, B., (2012). Acrylamide formation in fried potato products–present and future, a critical review on mitigation strategies, Food Chemistry, 133(4):1138-1154, doi: 10.1016/ j.foodchem.2011.08.001
  • Wang, Y., Wu, X., McClements, D. J., Chen, L., Miao, M., Jin, Z. (2021). Effect of new frying technology on starchy food quality. Foods, 10(8), doi: 10.3390/foods10081852
  • Wang, Z. Y., Wu, Z. X., Zhao, G. H., Li, D. Y., Liu, Y. X., Qin, L., Zhou, D. Y. (2023). Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle. Food Bioscience, 52, doi: 10.1016/j.fbio.2023.102460
  • Yu, X., Li, L., Xue, J., Wang, J., Song, G., Zhang, Y., Shen, Q. (2020). Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. Innovative Food Science and Emerging Technologies, 60, doi: 10.1016/ j.ifset.2020.102305
There are 62 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Ayşe Bal 0009-0000-0083-9613

Erdogan Küçüköner 0000-0001-9259-4800

Project Number 123O591
Early Pub Date October 9, 2023
Publication Date October 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 5

Cite

APA Bal, A., & Küçüköner, E. (2023). SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI. Gıda, 48(5), 1060-1070. https://doi.org/10.15237/gida.GD23086
AMA Bal A, Küçüköner E. SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI. The Journal of Food. October 2023;48(5):1060-1070. doi:10.15237/gida.GD23086
Chicago Bal, Ayşe, and Erdogan Küçüköner. “SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI”. Gıda 48, no. 5 (October 2023): 1060-70. https://doi.org/10.15237/gida.GD23086.
EndNote Bal A, Küçüköner E (October 1, 2023) SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI. Gıda 48 5 1060–1070.
IEEE A. Bal and E. Küçüköner, “SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI”, The Journal of Food, vol. 48, no. 5, pp. 1060–1070, 2023, doi: 10.15237/gida.GD23086.
ISNAD Bal, Ayşe - Küçüköner, Erdogan. “SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI”. Gıda 48/5 (October 2023), 1060-1070. https://doi.org/10.15237/gida.GD23086.
JAMA Bal A, Küçüköner E. SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI. The Journal of Food. 2023;48:1060–1070.
MLA Bal, Ayşe and Erdogan Küçüköner. “SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI”. Gıda, vol. 48, no. 5, 2023, pp. 1060-7, doi:10.15237/gida.GD23086.
Vancouver Bal A, Küçüköner E. SICAK HAVA FRİTÖZÜ VE DERİN YAĞDA KIZARTMA TEKNİĞİ İLE KIZARTILMIŞ GIDALARIN KARŞILAŞTIRILMASI. The Journal of Food. 2023;48(5):1060-7.
 Download Cover Image

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/