Comparison of the FryLess 100 K Radiant Fryer to oil immersion frying
2013
Nelson, Louis V. | Keener, Kevin M. | Kaczay, Kaitlin R. | Banerjee, Preetha | Jensen, Jean L. | Liceaga, Andrea
With limited success, numerous attempts have been made to reduce the fat content of oil immersion fried foods, while maintaining their unique characteristics. A recent advancement in frying is dynamic radiant frying. Radiant frying utilizes infrared energy to reproduce the heating profile generated during oil immersion frying without oil immersion. The result being a fried food with a crispy surface and similar temperature profile to immersion fried with significantly less oil. The goal of this study was to compare frozen, consumer-ready chicken patties, fried using the FryLess 100 K Radiant Fryer, and oil immersion frying, respectively. Properties compared included core and surface temperatures, oil content, moisture content, color, and peak shear force. Significant differences (P < 0.01) were observed in color, oil content, and moisture content. Radiant fried patties were slightly lighter in color and had an average of 16% less oil and 19% more moisture than the immersion fried. Sensory evaluation revealed that panelists preferred the flavor and less oily mouthfeel of the radiant fried patties, but preferred the crispness and appearance of the immersion fried patties. Panelists indicated no difference in overall preference signifying that radiant frying may serve as a viable alternative to oil immersion frying of some chicken products.
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