PRESENTATION ON

AIR FRYER- A New Technique For

Producing Healthy Potato Strip By Using
Fuzzy Logic
BY
SHREYASH MESHRAM
(20030089)_251
 DOMESTIC AIR FRYER
• FRYING IS ONE OF THE OLDEST FOOD PROCESSING METHODS. ITS POPULARITY IS
RELATED TO THE EASE AND SPEED OF FOOD PREPARATION AND SENSORY
CHARACTERISTICS, SUCH AS UNIQUE TASTE AND FLAVOR. IT IS AN ECONOMICAL AND
RAPID SIMULTANEOUS HEAT AND MASS TRANSFER PROCESS THAT ALTERS SENSORY AND
NUTRITIONAL CHARACTERISTICS, FOLLOWING THE COMPLEX INTERACTIONS BETWEEN
FOOD AND OIL. FRYING IS AN EFFICIENT COOKING METHOD BECAUSE IT IS THE RESULT
OF HIGH TEMPERATURES AND FAST HEAT TRANSFER.
• PRESENTING THE IDEA OF CONTROLLING THE TEMPERATURE OF FOOD BY USING FUZZY
LOGIC CONTROL AND ALSO DEFINED THE PROCESS OF DRYING AND COOKING WITH HOT
OIL. IN DEEP FAT FRIED PRODUCT, IT IS NECESSARY FOR THE PRODUCT MANUFACTURER
TO FULFILL ALL THE NEED DEMAND BY THE CUSTOMER. NOW A DAYS IN BUSY WORLD
THE PEOPLE DOES NOT HAVE MUCH TIME THEY ALWAYS WANT EXTRA ORDINARY OR
MORE RELIABLE TECHNIQUE PRODUCT WHICH CAN SAVE TIME, FAST SERVICE AND MANY
MORE.
 COMPONENT OF DOMESIC AIR FRYER

1. DRAWER
2. HEATING COIL
3. FAN
4. FILTER
5. CONTROL PANEL
6. THERMOSTAT
 HOW AIR FRYER WORKS?

• THE AIR FRYER IS A TECHNIQUE TO FRY THE FOOD VERY QUICKLY AND
EFFICIENTLY. AS AIR FRYER CONSIST OF HEATING COIL, DRAWER, CONTROL PANEL,
FILTER, FAN AND ETC. WHEN THE ELECTRICITY IS PROVIDED TO THE HEATING COIL
IT GET HEATED AND THE FOOD KEPT IN DRAWER STARTS HEATING WITH HE HELP
OF FAN. WHEN HEATING COIL IS EATED THE FAN WHICH IS PROVIDED INISIDE HELP
TO PROVIDES HEAT TO FOOD FOR FYING THIS PROCES IS KNOWN AS AIR FRYING.
BUT THE HEAT WHICH IS EVACUATED INSIDE THE DRAWER IS RELEASED TO
ATMOSPHERE, BUT BEFORE RELEASING TO ATMOSPHERE IT IS PASSES THROUG THE
FILTER. FILTER IS A DEVICE WHICH IS USED TO REMOVE IMPURITY OR UNKNOWN
SOURCES OF PARTICLE BEFORE RELEASING TO AIR TO PROTECT THE AIR OR
ATMOSPHERE FROM THE HEATED AIR COMING OUT FROM THE AIR FRYER.
 WHY FUZZY LOGIC IS USED IN AIR FRYER
• THE DIGITAL AIR FRYER WAS INVENTED IN 2010 IN WHICH WE CAN GET THE
PARAMETER LIKE TEMPERATURE, FRYING TIME, MOISTURE CONTENT ETC. WHEN
ONE USER USES THE AIR FRYER THE PERSON GENERALLY SETS THE TIMER KNOB
AND THE TEMPERATURE BASED ON THE FOOD TYPE WE WISH TO COOK AND TYPE
AND THE DEGREE OF CONSISTENCY OF FOOD. FOR THE AUTOMATIC OF THIS ALL
PROCESS WE USE THE DIFFERENT SENSOR TO DETECTED THESE PARAMETERS.
UNFORTUNATELY, THERE IS NO EASY WAY TO FORMULATE A PRECISE
MATHEMATICAL RELATIONSHIP BETWEEN TEMPERATURE, FRYING TIME, MOISTURE
CONTENT, THICKNESS OF SLICE, AND FOOD CONSISTENCY REQUIRED. SO BY THE
USE OF FUZZY LOGIC WE CAN FIND THE MATHEMATICAL RELATIONSHIP AMONG LL
PARAMETER. PEOPLE SIMPLY SET THE TIMER AT THE SPECIFIC TEMPERATURE AND
GET THE FRIED POTATO STRIP AT SOME TIME. BUT THE PROBLEM IS THAT
CONSIDER IF THE POTATO STRIP IS LARGE IN SIZE BUT AFTER PUTTING IN FRYER
THE FOOD CONSISTENCY DOES NOT REMAIN CONSTANT FOR THE SMALL POTATO
STRIP. AIR FRYER IS NOT AS FROM PERSONAL TRIAL AND ERROR EXPERIENCE. SO,
THE AIR FRYER IS NOT AS GOOD AS FOR AUTOMATIC AS THEY COULD BE
Figure Of Membership Function
• THE FUZZY CONTROLLER TAKES FOUR INPUTS, IT PROCESSES INPUT AND
OUTPUTS FOOD CONSISTENCY. INPUTS SUCH AS TEMPERATURE AND FRYING
TIME, USER WILL INPUT BY USING KNOB. OTHER TWO INPUTS MOISTURE
CONTENT AND THICKNESS OF SLICE CAN BE LEFT TO THE SENSORS.
• SO THE WORKING OF SENSORS IS NOT A MATTER IN THIS PAPER. AS WE HAVE
TO ASSUME THAT WE HAVE THESE INPUTS IN OUR HAND. AS THE MOISTURE
CONTENT OF THE FOOD AND THE THICKNESS OF POTATO SLICE WHICH IS
SENSED BY THE SENSOR AND ACCORDINGLY TO THAT WE HAVE TO ADJUSTS
THE FAN SPEED SO THE HOT AIR CIRCULATES INSIDE THE AIR FRYER
• WHEN THE SENSORS IN THE AIR FRYER SENSE THE INPUT VALUES AND THE
INPUTS WHICH ARE FUZZY FIELD AND THEN BY USING SIMPLE IF-ELSE RULES
AND OTHER SIMPLE FUZZY SET OPERATIONS IN WHICH THE OUTPUT FUZZY
FUNCTION IS OBTAINED THEN BY USING THE CRITERIA WE OBTAIN OUTPUT
VALUE FOR FOOD CONSISTENCY IS OBTAINED.
• 
 ADVANTAGE

1. Easy to clean
2. Easy to use
3. Safe to use
4. Healthier meals 
5. Doesn’t take up much space
 DISADVANTAGE

1. It’s quite expensive 

2. Too small for large families 

3. Burn and dry food

4. Short power cable

REFERENCE
1. Baumann, B. And Escher, E. (1995): Mass And Heat Transfer During
Deep Fat Frying Of Potato Slices. Rate Of Drying And Oil Uptake. J.

2. Sahin, S., Sastry, S. K. And Bayindirili, L. (1999): Heat Transfer During

Frying Of Potato Slices. J. Lwt., 29: 19-24.
3. Technical Manual Of Air Fryer, Philips,at ( Http://Www.P4c.Philips.Com
).
4. Bart Kosko, Fuzzy Logic, Scientific American Journal, July 1993.
5. Troncoso, E., And Oedreschi, F. (2009): Modeling Water Loss And Oil
Uptake During Vacuum Frying Of Pre-treated Potato Slices.
6. Oils And Fats International (2013): Prices Of Selected Oils. Oct /Nov.Vol.
29, No. 8, Pp 40.