本研究探讨了使用真空浸渍(VI)技术将活性化合物(抗坏血酸和乳酸钙)输注到切成薄片的蘑菇(双孢蘑菇)中,以增加营养价值并减少切成薄片的蘑菇的褐变效应。目的是使真空注入的切片蘑菇功能化,并评估纽扣蘑菇的理化特性,以使食品多样化。实施了中心复合设计,以确定具有四个独立因素的过程的优化条件,也就是说,浸泡时间(IT)30-90分钟,溶液温度(ST)35-55°C,溶液浓度(SC)4%-12%,和真空压力(VP)50-170mbar。获得的最佳VI工艺为ST-40°C,SC-8%,VP-140mbar,和IT-65分钟,可取性函数为0.77。统计上,采用两种模型(响应面方法[RSM]和人工神经网络[ANN])来比较VI操作过程参数预测的更好性能。RSM模型对VI工艺参数的预测优于ANN模型,具有较高的R2值(0.9228vs.0.8160)和较低的均方根误差值(1.4004与2.1751),χ2(2.4491vs.5.2762),平均绝对误差(1.1177vs.1.1611),和绝对平均偏差(4.3532与5.6746)用于失水。溶质增加也观察到了类似的模式,抗坏血酸,可滴定酸度,颜色变化,坚定,和pH。因此,VI工艺被发现是增强切片蘑菇营养特性的有效方法。这些发现得出结论,RSM模型比ANN模型更有效地进行更好的预测,并具有良好的VI过程准确性。
The present study explores the infusion of active compounds (ascorbic acid and calcium lactate) into sliced button mushrooms (Agaricus bisporus) to increase the nutritional value and reduce the browning effect of sliced mushrooms using the vacuum impregnation (VI) technique. The aim was to functionalize the vacuum-infused sliced mushrooms and evaluate the physicochemical properties of button mushrooms for diversifying food use. The central composite design was implemented to determine the optimized condition for the process with four independent factors, that is, immersion time (IT) 30-90 min, solution temperature (ST) 35-55°C, solution concentration (SC) 4%-12%, and vacuum pressure (VP) 50-170 mbar. The optimum VI processes obtained were ST-40°C, SC-8%, VP-140 mbar, and IT-65 min with a desirability function of 0.77. Statistically, two models (response surface methodology [RSM] and artificial neural network [ANN]) were employed to compare the better performance for the prediction of VI operational process parameters. The RSM model showed a better prediction of VI process parameters than the ANN model, with a higher R2 value (0.9228 vs. 0.8160) and lower root mean square error value (1.4004 vs. 2.1751), χ2 (2.4491 vs. 5.2762), mean absolute error (1.1177 vs. 1.1611), and absolute average deviation (4.3532 vs. 5.6746) for water loss. A similar pattern was observed for solute gain, ascorbic acid, titratable acidity, color change, firmness, and pH. Therefore, the VI process was found to be an effective method for enhancing the nutritional properties of sliced mushrooms. These findings concluded that the RSM model is more efficient for better prediction with good accuracy of the VI process than the ANN model.