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Randy Atkins: If you enjoy the crispiness and flavor of fried foods, but would rather avoid the extra calories and fat, Kevin Keener may have your answer. The Purdue University food process engineering professor is carefully adjusting the temperature of food heating bulbs to…
Kevin Keener: …give us a ratio between the internal heating and the surface heating…
Randy Atkins: …while tweaking the bulb power.
Kevin Keener: By combining and adjusting those two parameters, we essentially can reproduce then the same effect as a product thrown in hot oil.
Randy Atkins: But without the oil taste, so Keener says foods taste more natural.
Kevin Keener: The technology is very adaptable to portion-sized products that are formed: chicken patties, chicken nuggets, fish fillets.
Randy Atkins: With the National Academy of Engineering, Randy Atkins, 103-point-5 F-M and WTOP-dot-com.