“…The fresh oil was preheated at 170˚C for 2 h and then adjusted to one of the three oil temperatures used for frying in this study (170˚C, 180˚C, 190˚C). Three samples were fried at each of twenty frying times: 5,10,15,20,30,45,60,90,120,150,180,210,240, 300, 360, 420, 480, 540, 600, or 900 s. Frying times were randomly chosen within temperature and the triplicates were run sequentially at the given frying time. This procedure was preferred to a completely randomized approach, which would have resulted in significant time lapses for heating and cooling the oil.…”