关键词: 空气炸锅, 全质构, 统计学

Abstract: Using several different brands of air fryers and beef patty as cooking materials, the difference and characteristics of cooking performance of different brands of air fryers were studied by using total texture testing method combined with statistical analysis. The results show that there are significant differences in hardness, chewability and elasticity of beef patties cooked by different brands of air fryers with the same volume and power. It shows that different brands of air fryers have different cooking effects under the same volume and power. It is feasible to reflect the cooking performance of air fryer by hardness, chewability and elasticity of beef patties. At the same time, the cooking effect of the beef patties cooked by the air fryer is different in different positions, it can be reflected by the difference in hardness, chewability and elasticity of the beef patties at different positions.

Key words: Air fryer, Total texture, Statistics