Table 3.
Optimization of frying conditions according to physicochemical characteristics of frying oil
| Goal | Lower limit | Upper limit | Optimized values | |
|---|---|---|---|---|
| Frying temperature (°C) | In the range | 160 | 200 | 160.0 |
| Dough salt content (%) | In the range | 0 | 2 | 1.97 |
| Frying time (min) | In the range | 1 | 5 | 1.00 |
| Total polar materials (%) | Minimize | 3.3 | 10.1 | 3.14 |
| Polymer triglycerides (%) | Minimize | 4.17 | 11.12 | 4.40 |
| Conjugated dienes (%) | Minimize | 0.67 | 1.22 | 0.66 |
| Viscosity (cP) | Minimize | 47.2 | 54.85 | 48.38 |
| Color L* | Maximize | 49.84 | 59.67 | 59.85 |
| Color a* | Minimize | -5.5 | 4.81 | -5.62 |
| Color b* | Minimize | 26.62 | 44.12 | 26.62 |
Desirability value: 0.972