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Purdue-developed technology fries food with less oil, more flavor

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Published on Nov 14, 2012

Kevin M. Keener, professor of food science at Purdue University, has developed technology that uses energy similar to sunlight to cook pre-formed food items like chicken patties, hamburgers and hash browns.

The radiant fryer does not require oil, unlike immersion fryers, which means could have 30 percent to 50 percent less oil.

The technology is available for licensing through the Purdue Office of Technology Commercialization.

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