Effects of Air Fryer Processing Conditions on Pesticide Residue Changes in Potatoes and Baby Bok Choy

Abstract Air frying is increasingly used as a healthier cooking method, yet its effectiveness in reducing pesticide residues has not been investigated. Processing factor (PF) values ranged from 0.18–2.36 for potato strips, 0.06–2.30 for potato slices, and 0.37–2.13 for baby bok choy. For most pesticides, PF rose initially due to water loss, then fell with prolonged heating, except for volatile phoxim and dichlorvos, which declined continuously. Temperature (180–200 °C) had a significant effect on phoxim and dichlorvos, and the effectiveness depended on time. Removal efficiency also varied among vegetable matrices and different shapes (strips vs. slices). Notably, some pesticide residues were detected in the hot air and the interior of the air fryer. Compared to deep frying, air frying showed lower reduction efficiency. This study offers comprehensive insights into pesticide behavior during air frying and a comparative perspective with deep frying.