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Review
A Review of the State of the Art of Hot Air Frying
Technology
José A. Téllez-Morales
Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico
Nacional, Av. Wilfrido Massieu, Esq. Manuel L. Stampa s/n, Gustavo A. Madero, Mexico City, 07738, Mexico
E-mail address: jtellezm2200@alumno.ipn.mx
ORCID: José A. Téllez-Morales https://orcid.org/0000-0001-6409-9933
ABSTRACT: Hot air frying is a new method of frying food, where the use of a small amount of
oil is optional but recommended. The objective of this review was to know the state of the art of hot
air frying technology, focusing on trends, and thus obtain new ideas for future work in this area of
food. In conclusion, the availability of advanced devices will increase the demand for hot air fryers
as demonstrated by the trend generating a great economic and social impact. This new technology
not only provides health benefits, but also has environmental advantages. In addition, work
focusing on food (i.e. tortilla chips, plantain chips, eggs and meats) is recommended, since there are
not enough studies on the subject. Currently, research is being conducted on home fryers, so the use
of fryers and their impact at the industrial level is a developing area that will require further
research.
Keywords: Hot air-frying; Food; Technology; Oil intake
1. Introduction
The worldwide trend towards healthy food consumption has led to the development of novel
technologies that can maintain and/or improve the quality characteristics of fried foods. Because of
this, air fryers were developed, which are appliances that work in a similar way to a microwave oven
that allows you to bake and roast, it is also necessary to mention that the difference is its heating
elements that are placed at the top with a large fan that makes the food is fried with the characteristic
crispy and crunchy texture, but most importantly with less oil because it is not necessary but
advisable to use in low concentrations to obtain a similar texture to conventionally fried foods (Abd
Rahman et al., 2016; Stratview Research, 2023). According to the literature reviewed, most of the
research has been conducted using potatoes, highlighting mainly the study of their physicochemical
characterization and sensory evaluation (Giovanelli et al., 2017; Haddarah et al., 2021; Gouyo et al.,
2021; Ciccone et al., 2020; Santos et al., 2017; Verma et al., 2023; Bachir et al., 2023). The authors, Devi
et al. (2021); Zaghi et al. (2019), and Dehghannya & Ngadi (2021) in their review articles explained
that research on hot air frying in foods is generally limited and should receive greater focus on the
precise study of the components and properties of foods, in addition to the effects it could have on
human health when consumed. Thus, the objective of this review was to know the state of the art of
hot air frying technology, focusing on trends, and thus to obtain new ideas for future work in this
area of food.
2. How hot air frying technology works
Hot air frying is a new method of frying food, where a small amount of oil is directly spread on
the surface of the food to be fried and then uses circulating hot air to heat and cook as shown in Figure
1a. Compared to the conventional frying process, hot air fried foods give the appearance and
physicochemical characteristics of conventionally fried foods to some extent (Jin et al., 2021). The
objective of this type of frying (Figure 1a) is to cause uniform contact between the food to be fried
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© 2023 by the author(s). Distributed under a Creative Commons CC BY license.
and the oil droplets within the hot air stream, which significantly reduces the amount of cooking oil
needed to achieve cooking, and this process takes place inside the fryer chamber, which simulates
the hot oil flow of a conventional fryer. During this process, the food is heated, the water evaporates,
and the crust progressively appears on the surface, giving it the characteristic appearance of fried
food (Wang et al., 2021). It is important to mention that the availability of some advanced devices,
with a touch screen panel, a temperature control knob and fast preheating, will increase the demand
for hot air fryers, and this technology not only brings health benefits, but also has environmental
advantages, such as reduced oil consumption and emissions.
Figure 1. a) Simplified diagram of hot air fryer for home, b) Number of publications of scientific
articles per year, 2013-2023, and c) Global air fryer market size, 2018-2026 (USD Million). Figures b
and c were made with data obtained from Scopus (2023) and Stratview Research (2023), respectively.
3. Trends in hot air frying technology
At present, research on hot air frying technology is limited compared to other technologies that
have been researched for decades, because air frying is relatively new, as it has been used for 10 years,
as shown in Figure 1b, and it is only in 2020 that there was a significant increase in scientific articles,
so an increase in the trend is expected in the coming years. It is important to note that the data for the
year 2023 was reported as of the beginning of february and has already surpassed the number of
documents published in its first years. According to Table 1, most of the articles are focused on the
use of potato, followed by sweet potato and doughnut, although a variety of foods used are also
shown, and some are characteristic of the authors' country. It is recommended that future work focus
on foods such as tortilla chips, plantain chips, eggs, and meats such as beef, because there are not
enough studies on the subject, in addition to being foods consumed worldwide and it is not known
how the physicochemical and sensory modification of the food would be, compared to conventional
frying. On the other hand, the introduction of different innovative products on the market, including
some revamped designs, is the most significant factor driving the growth of hot air fryers. According
to Stratview Research (2023), the global air fryer market is expected to grow from USD 753.02 million
in 2020 to USD 1150.9 million by 2026. This trend can be observed in Figure 1c, as a linear increase
can be seen in recent years, so it can be summarized that this frying technology is becoming of interest
to the world population and in turn replacing conventional frying. Also, increasing health awareness
about following a particularly healthy diet is expected to improve the demand for the product, which
will support market growth, as well as offer savings in oil usage and thus lower calorie intake.
Currently, research is being conducted on home fryers, so the use of fryers at the industrial level is a
developing area that will require further research. However, key players in the global air fryer
market are Breville, Inc., TTK Prestige Ltd., Ltd., KRUPS, NuWave Havells India Ltd., and
SharkNinja Operating LLC.
Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 23 April 2023 doi:10.20944/preprints202304.0766.v1
Table 1. Different fried foods by hot air technology.
Food Reference Food Reference
Sweet potato
Abd Rahman et al. (2016);
Ulus & Allen (2020); M
okhtar &
Thow (2022)
Red-skinned
onion Cattivelli et al. (2023)
Doughnut Ghaitaranpour et al. (2018a, 2018b);
Ghaitaranpour et al. (2020)
Scallop
adductor
muscle
Wang et al. (2023)
Surimi Yu et al. (2020)
Chicken wing
and pork
belly
Kwon et al. (2023)
Malaysian fish
sausage Tamsir et al. (2021)
Broccoli
stem;
Broccoli
floret
Hong et al. (2022a); Hong et al.
(2022b)
Brazilian
sardine fillets Ferreira et al. (2017) Omelets de Oliveira et al. (2022)
Tilapia skin;
T
ilapia fillets;
Tilapia skin
Fang et al. (2021); Li et al. (2022);
Wang et al. (2022) Hairtail Ding et al. (2022)
Orange carrots Schmiedeskamp et al. (2022) Squid Luo et al. (2022)
Pre-fried
chicken
Nuggets;
Chicken
nuggets
Cao et al. (2020); Castro-López et al.
(2023) Biscuits Fang et al. (2022)
Sturgeon
steaks Liu et al. (2022)
Giant
salamander
meatballs
Jin et al. (2021)
Chicken thigh,
wing, and
breast
Lee et al. (2020) Samosa Pande Snehal et al. (2018)
Falafel Fikry et al. (2021) Arapaima
meat Vieira et al. (2018)
Prawns Song et al. (2020) Black
eggplants Salamatullah et al. (2021)
Pink perch
fillets Joshy et al. (2020) Fillet
mackerel Negara et al. (2021)
Potatoes
Heredia et al. (2014); Teruel et al.
(2015); Gouyo et al. (2020); Tian et
al. (2017); Shaker (2014); Basuny &
Potatoes
Giovanelli et al. (2017);
Haddarah et al. (2021); Gouyo et
al. (2021); Ciccone et al. (2020);
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Oatibi (2016); Sansano et al. (2015);
Andrés et al. (2013)
Santos et al. (2017); Verma et al.
(2023); Bachir et al. (2023)
4. Conclusions and suggestions for further research
In summary, the availability of advanced devices will increase the demand for hot air fryers as
demonstrated by the trend generating a great social and economic impact, in addition this technology
not only brings health benefits, but also has environmental advantages. Most of the articles are
focused on the use of potato, sweet potato and doughnut, so we recommend papers that focus on
other foods (i.e. tortilla chips, plantain chips, eggs and meats), since there are not enough studies on
this subject. Currently, research is being conducted on home fryers, so the use of fryers and their
impact at the industrial level is a developing area that will require further research.
Declaration of Competing Interest
The author declares no conflict of interest.
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