Figures & data
Table 1. Experimental design scheme for optimization studies.
Table 2. CCD for the three independent variables.
Figure 1. The tree-dimension response surface plots (3D) and normal plot of the residuals of percentage of LLL (Y) for microwave heating, X1: temperature; X2: the amount of α-tocopherol; X3: contact time.
![Figure 1. The tree-dimension response surface plots (3D) and normal plot of the residuals of percentage of LLL (Y) for microwave heating, X1: temperature; X2: the amount of α-tocopherol; X3: contact time.](/cms/asset/e45a14d0-60dd-4b92-a176-022438cd0d50/ljfp_a_1152481_f0001_oc.jpg)
Figure 2. The tree-dimension response surface plots (3D) and normal plot of the residuals of total trans fatty acid (Y) for microwave heating, X1: temperature; X2: the amount of α-tocopherol; X3: contact time.
![Figure 2. The tree-dimension response surface plots (3D) and normal plot of the residuals of total trans fatty acid (Y) for microwave heating, X1: temperature; X2: the amount of α-tocopherol; X3: contact time.](/cms/asset/e15de184-1848-44df-98c7-9511d1c422ec/ljfp_a_1152481_f0002_oc.jpg)
Figure 3. The tree-dimension response surface plots (3D) and normal plot of the residuals of percentage of LLL (Y) for conventional heating, X1: temperature; X2: the amount of α-tocopherol; X3: contact time.
![Figure 3. The tree-dimension response surface plots (3D) and normal plot of the residuals of percentage of LLL (Y) for conventional heating, X1: temperature; X2: the amount of α-tocopherol; X3: contact time.](/cms/asset/643afe45-6a28-4142-b1bd-2c99898976d4/ljfp_a_1152481_f0003_oc.jpg)
Figure 4. The tree-dimension response surface plots (3D) and normal plot of the residuals of total trans fatty acid (Y) for conventional heating, X1: temperature; X2: the amount of α-tocopherol; X3: contact time.
![Figure 4. The tree-dimension response surface plots (3D) and normal plot of the residuals of total trans fatty acid (Y) for conventional heating, X1: temperature; X2: the amount of α-tocopherol; X3: contact time.](/cms/asset/53f68f68-ca68-4d74-9057-a30173ad8345/ljfp_a_1152481_f0004_oc.jpg)
Table 3. Triglyceride composition (%) values for microwave heating experiments of corn oil.
Table 4. Triglyceride composition (%) values for conventional heating experiments of corn oil.
Table 5. Fatty acid composition (%) values for microwave heating experiments of corn oil.
Table 6. Fatty acid composition (%) values for conventional heating experiments of corn oil.