09 December The Science Behind Air Fryers By Mary-Ann Chen If you’ve ever ordered a side of French fries with your burger, munched on a corn dog while roaming through a theme park, or dug your teeth into the craggly skin on a fried chicken sandwich,... Read More air fryer, convection, deep frying, fried food, heat transfer, Maillard reaction, rapid air technology Food Chemistry, Food Technology, Food Trends 1 Comment