Air Jet Impingement–Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality
Ahmet Tarık Can, Selin Demirkan, Özgül Altay, Özge Filiz, Gönül Çavuşoğlu‐Kaplan, Figen Kaymak‐Ertekin · 2026
Read Air Jet Impingement–Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality by Ahmet Tarık Can, Selin Demirkan, Özgül Altay, Özge Filiz, Gönül Çavuşoğlu‐Kaplan, Figen Kaymak‐Ertekin (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13260683.txt.
Description
Ahmet Tarık Can leads a 2026 food science study of air jet impingement air frying for potatoes. Air jet impingement blasts food with fast hot air for efficient heating. The team processed frozen French fries and potato wedges in a prototype oven and compared them with deep-fat frying and convection oven cooking. They varied temperature, air speed, tray position, and time, measuring moisture, color, texture, oil uptake, oxidation, acrylamide, a heat-formed contaminant, and sensory acceptance.
Against deep-fat frying, the air jet method significantly cut oil content and absorption in both products while keeping texture and taste acceptable. Oil absorption fell by 36.2 percent in fries and 38.8 percent in wedges at the best settings. Acrylamide was markedly suppressed, and in wedges it fell below the measurement limit. Lipid oxidation was also lower, by about 43.4 percent for fries and 16.3 percent for wedges.
Catalog record
| CREATOR | Ahmet Tarık Can, Selin Demirkan, Özgül Altay, Özge Filiz, Gönül Çavuşoğlu‐Kaplan, Figen Kaymak‐Ertekin |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 85434 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |