The radiant fryer was developed
by Kevin Keener, professor of food science in the College of Agriculture. It
uses energy similar to sunlight to cook pre-formed food items like chicken
patties, hamburgers and hash browns. Food is placed in wire trays that travel
down a conveyor belt with radiant energy elements on either side.
Keener says many foods sold at
fast-food restaurants are partially cooked at a factory and quickly frozen.
Restaurant workers typically use an oil immersion fryer to finish the process.
"The radiant fryer does not
require additional oil to finish the process, which means the food that it
cooks could have 30 to 50 percent less oil than food cooked with the
traditional frying," he says. "The food could be more appealing
because a person tastes more of the food's ingredients and less oil."
The radiant fryer improves upon
oil immersion fryers in other ways, Keener says.
"Because the amount of
energy used to fry foods can be adjusted, the cook time could be 30 percent
faster than the cook time with an oil immersion fryer," he says.
"There is little to no oil to handle, which means the radiant fryer could
eliminate risks associated with oil fryers, including the thousands of injuries
each year from workers being burned."
Keener says the technology could
benefit officials who oversee school lunch programs.
"Kids are familiar with fast
food, and they consume a lot of it each year," he says. "The radiant
fryer cooks food in a way that simulates fried fast foods, but with fewer
calories and fat. Using the radiant fryer could satisfy kids who crave fast
food."
Although the radiant fryer
currently works best with pre-formed, partially fried foods that are
consistently shaped, Keener says fat content and calories could be further
reduced by developing foods specifically for radiant frying.
"Obesity in the U.S. is a
serious health issue," he says. "Radiant frying is a technology that
can achieve desirable finished food qualities while reducing calories and fat
content."
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