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. 2013 May 6;4(3):345S–350S. doi: 10.3945/an.112.003574

Figure 1.

Figure 1

(Top panel) Front view of food traveling through the FryLess 100K Controlled Dynamic Radiant fryer. (Bottom panel) Immersion-fried potato cake (left) compared with controlled dynamic radiant–fried potato cakes (right). Photographs courtesy of Kevin Keener, Department of Food Science, Purdue University.