An oil-free deep fryer, which its inventor hopes could hit the market later this year, could let health-conscious consumers have their donuts and eat them, too.
Call it an infrared-wave, radiant fryer, or miracle oven -- it makes french fries with half the fat, no engineered chemicals like Olestra, and the same crispy, oily goodness we all know and love.
The radiant fryer, developed at Purdue University by food scientist Kevin Keener, is meant for foods with just a little bit of oil on them already, like the par-cooked chicken nuggets, hash browns and french fries you'd find at a fast-food restaurant. And that's the target, Keener said.
"You can dial in (a heat level) for a certain product. That would allow a restaurateur to provide on-demand products," he said. "You'd pay your money, and within two minutes, your order is coming out of the fryer hot onto the bun and they are putting it on your plate."
Though Keener said he's gotten a few calls from consumers who want one at home, he says the oven would need further refining before it could be built for personal use.
Keener started working on the oil-free fryer seven years ago, while he was at North Carolina State University. He and colleague Brian Farkas thought it would be smart -- and profitable -- to come up with something that fried food faster, healthier and safer than hot oil.
Farkas had already published a paper on the heat flux of french fries cooking in hot oil -- basically, the energy flow required to get the fries hot enough so they would be cooked properly and taste right. He came up with a heat flux of about 30,000 watts per square meter.
Few other methods of heating can achieve those heights. Blowing hot air, for instance, only gets you about 10,000 watts per square meter. Conduction (like using a frying pan) can get very hot, but it's not as fast, and there are problems creating a uniform crust. Keener and Farkas thought of using radiant energy, like the kind that comes from the sun. They settled on infrared, which doesn't penetrate food as far as microwaves, but shares some similarities.
Keener moved to Purdue University in 2005, and started work on the prototype oven, which Indiana-based Anderson Tool and Engineering Co. built last fall. The contraption can generate 100,000 watts per square meter and make a tasty chicken nugget. "It would turn anything to a crisp," Keener said.
It's essentially a glorified heat lamp, using 10-12 infrared emitters with different wavelengths. Each has a different purpose -- some cook the middle, some heat the surface, and so on. Jalapeno poppers work well because the inside can be cooked at a much lower temperature than the exterior, for instance. "We just literally change the dial on our emitter setting," Keener said.
In a demonstration, Keener cooked hash browns and chicken patties that he claims tasted even better than traditionally cooked ones. "You can taste more of the food and less of the oil," he said.
It's also healthier than traditionally fried food, because less oil is used. Various goodies contain 30 to 50 percent less fat than their traditionally cooked counterparts, Keener said. "All you really need to enjoy the fried characteristics is a small amount of oil on the surface," he said. "All of these foods that are fried at (places like) McDonalds, that's the second time they have been fried, so they are picking up additional oil. Most of the fat reduction rate we are able to achieve is the result of not frying a second time."
Several companies have expressed interest, and negotiations are ongoing; Keener said he hopes to have a manufacturing agreement sometime this spring.
One drawback: It won't fit a turkey.
"There are limitations," Keener acknowledges. "You can literally throw anything in hot oil -- a turkey, a Snickers bar, you name it and it will fry it. WIth this system, it really needs to be a formed product, something that is portion-sized so we have control over the geometry and the composition."
Lightning in a Bag
In addition to making fried food less fatty, Keener is tackling the safety of our packaged foods.
He and a research assistant, Paul Klockow, built an electrode system that can be used to generate plasma fields inside a sealed container. Two electrodes create enough voltage to ionize the gas inside the container, creating a plasma field.
The first contraption involved a 15,000-volt neon light transformer, some wires, and a plastic bag full of helium. Keener used it to ionize a bag of tomatoes -- it looks like a baggie full of purplish lightning.
"It's something you could build in your garage, if you were mechanically inclined," Keener said.
The system can be used to eliminate bugs like E. coli or salmonella in food products or for medical applications, Keener said. Treatment could take from several seconds to a few minutes, depending on the items.
"We can ionize any gas that is inside of those (packages)," he said. "When we ionize it, it turns into bacteria-killing molecules."
Food packages usually include gases designed to increase shelf life or kill bacteria. But the electrode system can use plain air, Keener said. Ionized air creates ozone, which kills bacteria but doesn't harm the food. The Food and Drug Administration approves the use of ozone to ionize the water that's used to wash vegetables and fruits, Keener said. But the benefit of his device is that it all happens in one sealed bag, lowering the chances of contamination.
So far, the device can ionize a gallon-sized container using only about 30-40 watts. Keener just bought a 130 kilovolt system, which he hasn't started testing yet.
Only one problem so far -- it turns spinach white. But Keener said it still tasted just fine.
is it possible to ionize helium in a microwave oven?
so like... instead of using electrodes, you can just pop the food in the microwave for about a minute and it will be cooked and clean at the same time.
Have you tried to eat anything that you actually had to cook in a microwave? Not every enticing. Popcorn, old pizza, etc are fine...but actually cooking food is not what the microwave excels at.
Until someone invents that box from The Fifth Element in which you pop in some pills and two seconds later, a turkey and all the trimmings come out, the microwave will be the last place I try to "cook" anything.
But what I really want to know, is why spinach turns white. What chemical/physical reaction is going on to cause it? Maybe if they can find out, they can stop the process.
So let’s audit this. Fast food fries are fried in oil twice once before shipping and once to reheat for the consumer. This eliminates one fry cycle to 50% of the fat. But if both fry cycles are done with this method will it be maybe 20% or 30% of the fat?
Also : "you can taste less of the oil and more of the food" meants that if you want fryes it's not for you, but anything that makes our food healthier must be a good thing.
| Written by Dimitri from<a href= "http://www.eathealthierfoods.com"> Eat Healthier Foods</a> |
thank you very much
<a href="http://www.tran33m.com/vb/">منتديات</a>,<a href="http://www.tran33m.com/vb/">منتدى</a>,<a href="http://www.tran33m.com/vb/tags/2011.html">2011</a>,<a href="http://www.tran33m.com/vb/tags/2010.html">2010</a>,<a href="http://www.tran33m.com/vb/tags/1431.html">1431</a>,<a href="http://www.tran33m.com/vb/">1432</a>,<a href="http://www.tran33m.com/vb/f69.html">مباراة</a>,<a href="http://www.tran33m.com/vb/f69.html">اهداف</a>,<a href="http://www.tran33m.com/vb/f10.html">برنامج</a>,<a href="http://www.tran33m.com/vb/f37.html">يوتيوب</a>,<a href="http://www.tran33m.com/vb/f18.html">للمسن</a>,<a href="http://www.tran33m.com/vb/f10.html">تحميل</a>,<a href="http://www.tran33m.com/vb/f37.html">انشودة</a>,<a href="http://www.tran33m.com/vb/f24.html">صورة</a>,<a href="http://www.tran33m.com/vb/f69.html">الهلال</a>,<a href="http://www.tran33m.com/vb/f69.html">النصر</a>,<a href="http://www.tran33m.com/vb/f69.html">الاتحاد</a>,<a href="http://www.tran33m.com/vb/f69.html">الاهلي</a>,<a href="http://www.tran33m.com/vb/f69.html">اهداف الهلال</a>,<a href="http://www.tran33m.com/vb/f69.html">اهداف النصر</a>,<a href="http://www.tran33m.com/vb/f69.html">اهداف الاتحاد</a>,<a href="http://www.tran33m.com/vb/f69.html">اهداف الاهلي</a>,<a href="http://www.tran33m.com/vb/f69.html">اهداف مباراة</a>,<a href="http://www.tran33m.com/vb/f21.html">دوري زين</a>,<a href="http://www.tran33m.com/vb/f69.html">الدوري الاسباني</a>,<a href="http://www.tran33m.com/vb/f69.html">الدوري الايطالي</a>,<a href="http://www.tran33m.com/vb/f69.html">الدوري الانجليزي</a>,<a href="http://www.tran33m.com/vb/f69.html">دوري ابطال اوروبا</a>,<a href="http://www.tran33m.com/vb/f21.html">بث مباشر</a>,<a href="http://www.tran33m.com/vb/f21.html">رابط نقل</a>
It turns spinach white.YUCK !!im sorry but when i hear that i think teflon.I hop they will test the food safety properly.They never do and understandably so.A bussiness can earn a lot of money on a new revolutionary product befor it is taken of the market for health concerns. If they can make plasma with the electromagnetic field well what will the electromagnetic field then do with the complex chemicals in tomatoes and other foods.<a href="http://electro-rides.com/">TV</a>
In relation to Rebecca Boyle's article www.popsci.com/technology/article/2010-02/coming-soon-radiant-cooker-can-deep-fry-foods-without-oil?page=# comments it should be noted that there is a different technology using oil free technology called impingement! It makes French fries without oil and needs no exhaust system, uses low energy 1,440 Watts or less and has been around for many years! you can review this low priced system called the Fry Wizard we recently discovered it on Google under electric Fryer and visited www.frywizard.com French fries with 40 percent to 60 percent less fat and hundreds of other food items to tempt everyone's taste buds! Well at least mine anyway!
Now this sounds like a positive momentus occasion. This will improve the health of many obese people, yet allow the healthy alternative of fried food without fatty substances.
What chemical/physical reaction is going on to cause it? Maybe if they can find out, they can stop the process.
it's inventions like this that could help America curb it's obesity problem