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Hot air frying is a relatively new technique used to produce fried food. The aim of this review is to understand the influence of this approach on food quality. Based on the existing research in the literature, a range of findings have emerged regarding changes in textural properties and decreases in moisture content. These outcomes are associated with variations in frying time and temperature parameters. Furthermore, as the duration and temperature of the process increase, lightness decreases, and compared to the traditional frying method, foods exhibit satisfactory sensory characteristics after hot air frying. This technique offers advantages in reducing oil use and the development of relatively few acrylamides during the process. Additional studies evaluating the microstructure are necessary using other techniques, such as transmission electron microscopy and atomic force microscopy. Moreover, future research should be focused on optimizing the process and studying other foods. As a critical process in the food industry, hot air frying directly affects food quality and influences the microstructure. An inadequate frying process can result in unpleasant food for the consumer; thus, process optimization and sensory attributes of the food are addressed. This work provides essential information about advances in food quality using hot air frying.
Téllez‐Morales et al. (Tue,) studied this question.