The Science Behind Air Fryers, Food Chemistry
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By Mary-Ann Chen If you’ve ever ordered a side of French fries with your burger, munched on a corn dog while roaming through a theme park, or dug your teeth into the craggly skin on a fried chicken sandwich, you’re probably familiar with the irresistible appeal of fried foods. But their golden, crispy, crunchy charm isn’t without consequences; fried foods are well known for having high calorie and fat content and, if frequently consumed, can lead to health problems like type 2 diabetes and cardiovascular diseases [4]. Fortunately, as a result of consumers’ love for fried foods and growing consciousness of the link between diet and health, one unusual device has found its place in home kitchens: the air fryer! If you haven’t used an air fryer before, there’s a good chance you’ve at least encountered it in a store or on social media. This novel kitchen appliance, first introduced in 2010 by the electronics company Philips [2], has received []
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