Vacuum Impregnation of Ascorbic Acid and Calcium Lactate Improves Quality Attributes and Functionality of White Button Mushrooms
Table 2
ANOVA table for WL, SG, AA, TA, CC, TE, and pH during vacuum impregnation.
Source
WL
SG
AA
TA
CC
TE
pH
value
value
value
value
value
value
value
Model
0.01
0
0
0
0.01
0
0.03
A (Immersion time)
0
0
0.23
0
0.79
0.01
0.68
B (Solution temperature)
0.36
0
0
0
0
0.59
0
C (Salt concentratio)
0
0
0.06
0
0.02
0
0.49
D (Vacuum pressure)
0.01
0
0
0.03
0.03
0
0
AB
0.61
0.38
0.01
0.62
0.65
0.78
0.11
AC
0.98
0.23
0.20
0.87
0.65
0.86
0.26
AD
0.38
0.38
0.55
0.62
0.65
0.86
0.72
BC
0.61
0.25
0.06
0.26
0.65
0.56
0.51
BD
0.40
0.26
0.54
0.62
0.65
0.56
0.89
CD
0.61
0.15
0.50
0.09
0.66
0.27
0.65
0.31
0.66
0.89
0.36
0.52
0.27
0.8
0.32
0.71
0.44
0.21
0.53
0.05
0.56
0.36
0.46
0.59
0.88
0.52
0.85
0.97
0.15
0.95
0.56
0.06
0.52
0
0.80
Lack of fit
0.25
0.09
0.79
0.82
0.05
0.46
0.69
WL is water loss, SG is solute gain, CC is colour change, AA is ascorbic acid, TA is titratable acidity, and TE is texture, whereas AB, AC, and BC represent the interaction terms of process parameters.
