Research on the improvement of the air-frying function in combi steam ovens
JIANG Xin
YU Xiaowen
LI Amin
YU Ying
LUO Lingli
LIN Yihong
HUANG Qian
Abstract：To address customers'feedback regarding the lack of crispiness in food cooked with air-frying function of the combi steam oven and the significant difference compared to deep-fried food,the air-frying function is improved to enhance its taste and nutritional performance.By studying the crispness of deep-fried French fries as the target crispness;researching the effects of different fan speeds,steam addition,and the crispness of different ingredients on the air-frying performance;additionally,researching the advantages of steam-added air-frying for meat in enhancing fat removal and meat tenderness.Ultimately,an air-frying function for combi steam ovens can be achieved that not only improves sensory quality but also has health benefits,bringing users a better taste and healthier cooking experience.
Keywords：Frying functionSteam-addedFrench friesMeatCrispnessFat removal
Publication Date：2025-02-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：6( 76-81 )