Frying kinetics and physical properties of air-fried french fries
La Choviya Hawa, Syifa Rahadian Izzati, Rini Yuianingsih, Wahyunanto Agung Nugroho

Agriculture Engineering, Department of Biosystems Engineering, Faculty of Agricultural Technology, Universitas Brawijaya
Veteran street Malang, East Java, Indonesia
*la_choviya[at]ub.ac.id

Abstract

French fries are processed products in the form of partially cooked frozen potatoes. The technological process of making french fries consists of frying, aiming to produce soft and crunchy products. This study aims to determine the effect of time and oil usage in air frying, finding the best frying method for french fries using some attributes of Zeleny, such as the frying rate, and a mathematical model of changes in water content during the frying process. Frying was controlled at a constant temperature of 180C with time variations of 10, 13, and 16 minutes, as well as oil usage variations of without oil, 0.02 oils, and 0.04 oils. The sample used was frozen french fries from the supermarket. The results showed the moisture content (26.85 until 45.56 percents). Based on the accuracy test, the best frying kinetics prediction models are the Midili et al. and Wang-Singh models. The texture analysis results indicated hardness (120.83 until 559.8 g), springiness (1.15 until 2.82 mJ), chewiness (0.33 until 3.98 mm), gumminess (28.6 until 213.43 g), and cohesiveness (0.2 until 0.41). The color analysis showed L values (64.437 until 68.660), a (0.013 until 4.780), b (21.32 until 35.54), and color differences (4.567 until 10.603). The chemical characteristic of french fries showed fat content (5.78 to 22.42 percent). The air frying method without oil use for 13 minutes is the best for frying french fries.

Keywords: air fryer, french fries, frying kinetics

Topic: Agricultural Engineering