Assessment of Quality Models of Lingzhi Stalk Juice Pasteurization

Authors

  • Thitikorn Mahidsanan Department of Agricultural and Environment, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan
  • Phimphichaya Koonsirijareanpukdee

Abstract

A part of Lingzhi stalk had been cut and rejected in food and agricultural production. To emphasize the value-added of this raw material, the pasteurized Lingzhi stalk juice was interested. However, the qualities of whose products should be controlled. Therefore, the validation of control measurement parameters for pasteurized Lingzhi stalk juices was assessed. The predictive equations could be formulated from 32 full factorial design with two replicates for predicting the alterations of various quality parameters after pasteurization. The independent factors of pasteurization, including times (15, 20, 25 min) and temperatures (60, 65, 70 oC), were then set. As results, the microbial quality revelated that all conditions of pasteurization could control the microbiological safety, which were relative to the standard of fruit and vegetable juice products. In case of acidity and total soluble solid characteristics, no significant difference was noted for all pasteurization treatments. In contrast, the conditions of pasteurization affected the value of pH, CIE color, and antioxidant capacity of pasteurized Lingzhi stalk juices. Among the mathematic equations, their predictive response surface models (RSMs) were considered based on high coefficients of determination, it indicated that those RSMs could be used as a prototype for predicting the quality of Lingzhi stalk juices under pasteurization.

Author Biography

Thitikorn Mahidsanan, Department of Agricultural and Environment, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan

   

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Published

2021-09-06