Table 1.

Box-Behnken design and observed response.

Number	A	B	C	Y content (mg/g)
	Content of honey (%)	Frying time (min)	Frying temperature (°C)	EH Y1	PEH Y2	MEH Y3
1	10	10	120	6.291	5.551	0.673
2	20	6	130	6.243	5.722	0.669
3	20	8	120	8.419	7.279	0.866
4	20	6	110	7.103	6.753	0.713
5	20	10	130	3.182	3.398	0.284
6	20	10	110	6.733	6.362	0.590
7	30	8	130	3.958	3.732	0.424
8	20	8	120	8.394	7.307	0.861
9	20	8	120	8.403	7.315	0.872
10	30	10	120	5.019	4.883	0.560
11	20	8	120	8.376	7.286	0.870
12	10	8	130	3.800	3.462	0.328
13	10	8	110	7.310	5.985	0.787
14	30	8	110	7.146	6.646	0.756
15	30	6	120	6.516	6.113	0.590
16	20	8	120	8.419	7.286	0.870
17	10	6	120	7.237	6.937	0.713