Modeling of Tuna Fish Frying Using Response Surface Methodology in the Production of Attieke Garba Dish in Cte DIvoire

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. Af- ter an appropriate choice of three variables, 15 experiments led to three sec- ond-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...