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

作　　者：Daouda Nimaga Massogbe Diabate Nestor Kouakou Kouassi Elisée Yapi Kouakoua Charlemagne Nindjin Joseph Dossou Georges N’Guessan Amani Daouda Nimaga;Massogbe Diabate;Nestor Kouakou Kouassi;Elisée Yapi Kouakoua;Charlemagne Nindjin;Joseph Dossou;Georges N’Guessan Amani(Agronomic, Forestry and Environmental Engineering Department, University of Man, Man, Cte dIvoire;Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Cte dIvoire;Laboratory of Bioengineering of Food Processes (LABIOPA), University of Abomey Calavi, Cotonou, Benin)

机构地区：[1]Agronomic, Forestry and Environmental Engineering Department, University of Man, Man, Cte dIvoire [2]Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, Cte dIvoire [3]Laboratory of Bioengineering of Food Processes (LABIOPA), University of Abomey Calavi, Cotonou, Benin

出　　处：《Food and Nutrition Sciences》2024年第10期959-973,共15页食品与营养科学（英文）

摘　　要：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.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.

关 键 词：Attieke FRYING Optimization Surface Plan 

分 类 号：F62[经济管理—产业经济]