Simultaneous Transfer of Na+, K+, and Fe2+ Ions During Salting of Precooked Mushroom (Agaricus bisporus): Mathematical Modeling, Optimization, and Experimental Validation

Mirian Souza Prado Bordin ,Evandro Bona,Hágata Cremasco,Diego Galvan,Ana Carolina Gomes Mantovani ,Marco Aurélio Jeanegitz Clemente ,Dionísio Borsato

doi:10.21577/0103-5053.20190275

Abstract

The champignon mushroom has no antinutritional factors that can affect iron bioavailability. It is considered a functional food and can provide health benefits by presenting bioactive components. The simultaneous transfer of Na+, K+ and Fe2+ in the pre-cooked mushroom (Agaricus bisporus) was modeled and simulated by the finite element method (FEM). The Biot number, cross and main diffusion coefficients were determined by the super modified simplex optimization method by minimizing the percentage errors. The errors between experimental and simulated data were 5.66% for NaCl, 5.36% for KCl and 8.26% for Fe2+ in the static brine and 3.11% for NaCl, 3.30% for KCl and 15.34% for Fe2+ in stirred brine. With the obtained model, it was possible to verify the influence of the film formed on the surface of the mushroom during the diffusion of ions, as well as the increase of ferrous ion adsorption when using the salting system with stirring.

Highlights

Iron is an essential mineral for human life due to redox reactions and transport of oxygen throughout the body.[1]
It is estimated that 60% of the world population has some iron deficiency, which can cause diseases such as anemia, glossitis, angular stomatitis, koilonychia, blue sclera and esophageal web.[1,2]
There is an interest in increasing iron bioavailability from fortification, food enrichment and dietary supplementation.[1,3]

Summary

Experimental Validation

The champignon mushroom has no antinutritional factors that can affect iron bioavailability. It is considered a functional food and can provide health benefits by presenting bioactive components. The simultaneous transfer of Na+, K+ and Fe2+ in the pre-cooked mushroom (Agaricus bisporus) was modeled and simulated by the finite element method (FEM). The errors between experimental and simulated data were 5.66% for NaCl, 5.36% for KCl and 8.26% for Fe2+ in the static brine and 3.11% for NaCl, 3.30% for KCl and 15.34% for Fe2+ in stirred brine. It was possible to verify the influence of the film formed on the surface of the mushroom during the diffusion of ions, as well as the increase of ferrous ion adsorption when using the salting system with stirring

Introduction

Sample preparation

Mathematical modeling

Results and Discussion

Static brine Stirred brine

Author Contributions