Advantages of an Air Fryer

By Dr Anny Manrich (PhD)

Page last updated: 02/03/2023 | Next review date: 02/03/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this brief guide, we will answer the query, ‘Advantages of an Air Fryer’, and will discuss the working and benefits of using an air fryer.

Advantages of an Air Fryer

Several domestic air-frying equipments are now available on the market and provide uniform heat transfer rates between air and the product being fried, as well as fat reduction, reported to achieve as much as 90% (1).

Here are some cool advantages of using an air fryer (2):

· Air fryer use Is Safe

· An air fryer is simple to Understand and Use

· An air fryer is Dishwasher-friendly

· The air fryer uses Less Space

· Air fryer saves Energy and Money

· Air fryer Cooks Food with Nearly No Oil

· Air fryer Reduces the number of calories in low-fat foods.

· Air fryer Preserve nutrients

· Air fryer produces No Odor of Oil

Use Is Safe

Deep-frying food comes with several risks. Consider dropping a handful of French fries into a pot of boiling oil. Unfortunately, accidents do happen. For example, you might be burned by splattering oil. You may also start a fire, which may result in property damage or, in the worst-case scenario, death (3).

Because the cooking takes place entirely within the air fryer, you won’t have to worry about any of these unpleasant events. There’s no oil spatter since the appliance is locked.

With air fryers, the food is even better. This kitchen equipment will switch themselves off when they’re not in use. This means that when your meal is done cooking, the fryer will shut off on its own. As a result, your meals will be free of burned residue.

Simple to Understand and Use

No one wants a device that is difficult to understand and operate. Because it is so simple to operate, the air fryer relieves you of this burden.

Put your food in the home device, drizzle a little oil on top, and you’re ready to cook. Just choose the time and temperature settings that are suitable for your meal. After your food is finished cooking, the fryer will automatically switch off, allowing you to remove and enjoy your meal.

To ensure that your food cooks evenly, a good suggestion is to stir it about halfway through the cooking process. There’s nothing more you need to do. Some air fryer devices cook the food while stirring it.

Easy to clean

Clean-up is a breeze with the air fryer, which you’ll appreciate. Most of the components can be taken apart and reassembled. Because of this, you’re free to remove them and clean them. Even better, all of these components are safe for the dishwasher.

Because you won’t have to wash it by hand, it will take less time to clean. As a result of the air fryer’s low oil use, you won’t have to clean it for hours every day. Simply clean it with warm water and soap. When compared to other cooking equipment, cleaning an air fryer saves you a lot of time and effort.

Reduces the amount of space needed

Your air fryer won’t take up much room, so you don’t have to be concerned about where to place it. When compared to a convection oven, this one is much smaller. This culinary gadget takes up just about a foot cubed of space.

After you’ve finished using your fryer, store it securely out of the way until you’re ready to use it again. It’s not uncommon for individuals to have an air fryer on their countertop. To get the most out of your fryer’s aesthetic appeal, consider doing this.

Operationally Efficient and Low-Cost

High-quality cooking oil is quite expensive, especially if you require large quantities. You’ll need a lot of oil if you’re using a traditional deep fryer. Once the cooking oil becomes filthy, you have a few more uses before it has to be discarded and replaced with fresh oil. This has a high long-term cost.

The oil used in an air fryer is little, so you won’t have to constantly purchase it. You will need electricity to warm up the air fryer, but the power consumption will be comparable to that of a countertop convection oven. As a result, using an air fryer instead of conventional frying kitchen equipment makes sense.

The deep frying process results in products with lower content of fat and similar moisture and color when compared to the air frying process. However, it requires a significantly longer processing time – the use of air frying requires more than twice the time of deep fat frying. However, according to studies the air frying equipment showed more significant energy savings compared to others, corresponding to a savings of 70% (5).

Almost little oil is needed to cook

We’re all aware of the dangers of eating a diet high in oil. We don’t have to worry about spills or other problems since we’re using an air fryer. You’ll only need to cook with approximately 20% of the oil usually when using an air fryer.

Some air fryers run completely without oil. This means you’ll consume fewer calories and fat, which is beneficial if you’re aiming to slim down or maintain your current weight. You’ll also save money on cooking oil because of this.

In studies, when comparing air frying to deep frying, it was found that during the same frying time, the oil absorption in the samples of French fries was about ten times greater for those submitted to hot oil. In frozen potatoes subjected to deep frying, the oil content was substantially modified from the original content. In the air frying process, a decrease of the concentration of the oil to values of half the initial content was found. However, this reduction of oil content resulted in the formation of a less consistent crust (leading to less resistance to water loss) and interfered with the sensorial characteristic of the final product (5).

Reduces the number of calories in low-fat foods.

An air fryer may help you consume fewer calories and fat. You’ll just need around a tablespoon of oil to cook your meal using this gadget. You’ll get to eat delicious, crunchy cuisine without having to worry about putting on the pounds. That is the ideal scenario.

As a result of being dipped into hot oil, deep-fried food absorbs a significant amount of oil. Because this doesn’t happen while using an air fryer, eating fewer fat and calories is feasible.

According to studies, the direct comparison of deep-frying and air-frying technologies with different vegetables oils shows that air-frying process presents health benefits for consumers, with less fat ingestion and less fat oxidation, particularly when using olive oil, but also economic and ecological advantages due to reduced amount of oil used and no effluent after frying. Comparing calories of potatoes prepared using deep oil frying with air frying, fried potatoes obtained by air-frying processes presented an average of 70% less fat, which leads to a reduction of 45 kcal per 100 g (1).

Preserve nutrients

By using the air fryer, you may avoid losing too much moisture from your meal. Because of the low oil content and hot air circulation, the food gets coated during this cooking technique. The majority of the nutrients in your meal will thus be preserved. An air fryer is ideal if you want to preserve the nutrients in your food while still cooking it.

During deep oil frying, the oxidation of fat-soluble vitamins in the oil results in loss of nutritional value. Researchers have shown that products resulting from oils heated for long periods under extremely high temperatures contain more than 50% polar compounds, which are the products of the breakdown of triglycerides (polymers, dimers, free fatty acids and oxidized fatty acids). These compounds lead to metabolic changes resulting in weight loss, suppression of growth, development of cancer, decrease in liver and kidney size, malabsorption of fat, decrease in the desaturation rate of linoleic and α-linolenic fatty acids, and reduced fertility. Another toxic contaminant in a plethora of heat-treated foods is acrylamide, a polar organic substance, highly reactive, mainly generated through the Maillard reaction. These disadvantages are reduced when air frying is used as a substitute to deep oil frying. (5).

No Odor of Oil

People often dislike the scent of cooking. Make wonderful French fries at home, then go around town smelling like them while talking to people.

The oil used to cook the French fries may have left your whole house smelling like French fries. The typical deep fat fryer may cause this problem. Even if the oil does not spatter, the cooking odors will be more concentrated in the kitchen as a result. With an air fryer, you don’t have to worry about odors since everything is cooked within the device.