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通过真空浸将活性化合物输入到切片的按中,以提高功能:比较响应表面方法和人工神经网络

Muktabai Dinesh Wagh¹, Mohammed Shafiq Alam¹, Tapas Roy²

¹Department of Processing and Food Engineering, College of Agricultural Engineering & Technology, Punjab Agricultural University, Ludhiana, Punjab, India.

Journal of food science

|June 26, 2024

概括

真空浸 (VI) 增强按菌的营养,并通过注入酸和乳酸来减少色. 响应表面方法 (RSM) 模型准确地预测了改善质量的最佳VI参数.

科学领域:

食品科学与技术食品科学与技术
农业科学农业科学

背景情况:

按 (Agaricus bisporus) 容易变棕,其营养含量可以变化.
真空浸 (VI) 是一种将化合物注入食品矩阵的技术.
提高的营养价值和延长保质期是食品加工的关键目标.

研究的目的:

用真空浸 (VI) 来注入酸和乳酸,使切片的功能化.
优化VI过程参数,以提高营养价值和减少色.
评估和比较响应表面方法 (RSM) 和人工神经网络 (ANN) 模型对VI参数的预测性能.

主要方法:

使用中央复合材料设计优化了四个因素:浸泡时间,溶液温度,溶液度和真空压力.
应用了真空浸 (VI) 技术,将活性化合物注入切片的中.
响应表面方法 (RSM) 和人工神经网络 (ANN) 模型用于参数预测和比较.

主要成果:

最佳的VI条件被确定为40°C的溶液温度,8%的溶液度,140 mbar的真空压力和65分钟的浸泡时间,达到0.77.7的可取性.
RSM模型在ANN模型上表现出优越的预测性能,由较高的R2和较低的水损失和溶解物增加的误差指标表明.
在物理化学性质上观察到显著的改善,包括甲酸含量,可定位的酸度,颜色,度和pH值,以及减少棕色.

结论:

真空浸 (VI) 是一种有效的方法,可以提高切片的营养特征和质量.
与ANN模型相比,响应表面方法 (RSM) 模型提供了更准确,更有效的VI过程参数预测.
功能化由于其改善的营养和感官属性,为多样化的食品应用提供了潜在的潜力.

关键词:

一个年龄,一个年龄.亚加里克斯·比斯波鲁斯 (Agaricus bisporus) 是一种植物.在 RSM RSM 中.在真空中浸浸.

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