Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

Evaluation of Potato Cakes and Breaded Chicken Patties Fried by the FryLess 100K Radiant System Compared to Oil Immersion Frying

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010  1008894.(doi:10.13031/2013.29749)
Authors:   Louis V Nelson III, Jean L Jensen, Kevin M Keener
Keywords:   Keywords: Infrared, immersion frying, radiant, potato, chicken, oil, reduced fat, moisture

The objective of this research was to evaluate potato cakes and chicken patties fried using the FryLess 100K controlled dynamic radiant system and compare to oil immersion frying. The FryLess 100K is an alternative frying process, which produces fried foods with 30 50% less oil than their immersion fried counterparts. The FryLess uses high temperature radiant emitters to generate high flux infrared radiation. It differs from other cooking methods because it mimics the heat flux experienced during immersion frying, supplying energy to the surface of the food to cause water evaporation, crust formation, and browning. Benefits of the FryLess are high heat flux generation, reduced fat and caloric content, accelerated product heating, removal of safety hazards associated with hot frying oil, and elimination of fry oil waste.

(Download PDF)    (Export to EndNotes)