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Guillén, M.D. and Uriarte, P.S. (2012) Aldehydes Contained in Edible Oils of a Very Different Nature after Prolonged Heating at Frying Temperature: Presence of Toxic Oxygenated α, β Unsaturated Aldehydes. Food Chemistry, 131, 915-926.
https://doi.org/10.1016/j.foodchem.2011.09.079

has been cited by the following article:

• TITLE: Modeling of Tuna Fish Frying Using Response Surface Methodology in the Production of Attieke “Garba” Dish in Côte D’Ivoire

  AUTHORS: Daouda Nimaga, Massogbe Diabate, Nestor Kouakou Kouassi, Elisée Yapi Kouakoua, Charlemagne Nindjin, Joseph Dossou, Georges N’Guessan Amani

  KEYWORDS: Attieke, Frying, Optimization, Surface Plan

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.10, October 28, 2024

  ABSTRACT: With the aim of optimizing the factors which act on the frying of the fish dish “Garba”, a study using the response surface methodology was carried out. After an appropriate choice of three variables, 15 experiments led to three second-order mathematical models linking the responses (temperature, number of reuses, frying time) to the factors and allowing good control of the frying process. After carrying out the tests and analyzing the data, the study provided knowledge of the optimal conditions necessary for frying while preserving the quality of the oil. The optimal point region for maintaining this quality is obtained when the temperature is 160˚C at frying times of 7.5 minutes for only 5 reuses of the oil.