Purdue scientist demonstrating 'fryer' that doesn't use oil
WEST LAFAYETTE, Ind. - Kevin Keener, a Purdue University associate professor of food science, at 2 p.m. Wednesday (Oct. 7) will demonstrate a prototype of a radiant fryer he developed.
The radiant oven "fries" food without using additional oil, cutting fat and calories while producing a product that tastes and looks the same as products cooked in traditional oil baths. The radiant energy can be fine-tuned for each product to cook it precisely. It works best for preformed objects such as chicken patties or fish sticks.
The food items are usually pre-fried and then frozen - such as fast food items or frozen products in the grocery store - requiring a traditional oil bath to finish the cooking process.
Keener will cook hash browns and chicken patties in both the radiant oven and a traditional oil bath to compare the two cooking processes. Samples will be available. He and officials from Anderson Tool and Engineering Co., which produced the prototype, will be available to discuss the oven.
Those interested in attending should meet just before 2 p.m. outside the Food Science Pilot Lab, located in Room 1135 of the Food Science Building.
Writer: Brian Wallheimer, 765-496-2050, firstname.lastname@example.org
Source: Kevin Keener, 765-494-6648, email@example.com
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Steve Leer, firstname.lastname@example.org
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