3D Simulation and Artificial Neural Networks Application in the Diffusion Study of Champignon Mushroom/Solution Interface During the Salting

Mírian Bordin,Dionisio Borsato,Karina Angilelli,Diego Galvan,Hágata Silva,Ana Mantovani

doi:10.21577/0103-5053.20210157

Abstract

The influence of the film formed during the salting of champignon mushrooms with brine containing NaCl and KCl was modeled using the finite elements method (FEM). It was verified that the film formed on the mushroom surface had a greater influence in the static salting since the diffusion of the ions was 7.5-fold smaller in this system than in the stirred salting. The application of self-organizing maps showed that the ions diffusion along the surface of the solid presented a heterogeneous occurrence and depended on the region for both static and stirred salting. A direct relation was observed among the mushroom surface morphology, the salts diffusion behavior, and the film formation. In addition, the film was not completely extinguished in the stirred system, although it has a minimal influence as the film formation is also dependent on the biosolid surface.

Highlights

The champignon mushroom (Agaricus bisporus) is one of the three most produced and consumed mushrooms in the world, with China being the main producer.[1,2,3]Champignon is a source of vitamin B1, B2, C, niacin, biotin
The diffusion process is hampered due to the influence of the film formed at the biosolid/solution interface, which varies according to the type of system employed and the biosolid geometry
It was possible to increase the value of the film coefficient and decrease the external resistance, facilitating the entrance of the ions on the mushroom surface

Summary

Introduction

The champignon mushroom (Agaricus bisporus) is one of the three most produced and consumed mushrooms in the world, with China being the main producer.[1,2,3]Champignon is a source of vitamin B1, B2, C, niacin, biotin. The champignon mushroom (Agaricus bisporus) is one of the three most produced and consumed mushrooms in the world, with China being the main producer.[1,2,3]. The fiber content is 20.44%, already included in carbohydrates and proteins.[5] It is important to emphasize that several amino acids are present in the champignon protein, which is an important factor in the nutritional scope, in which glutamic acid, aspartic acid, and arginine are the most abundant.[6] with a moisture content of approximately 93%, the champignon mushroom is a very perishable food, and the supply of this product to the population often happens in the pickled form, it is sold in its in natura.[7]

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