Open Access3D Simulation and Artificial Neural Networks Application in the Diffusion Study of Champignon Mushroom/Solution Interface During the Salting
Author(s) -
Mirian Souza Prado Bordin,
Hágata Silva,
Diego Galvan,
Ana Carolina Gomes Mantovani,
Karina Gomes Angilelli,
Dionísio Borsato
Publication year - 2022
Publication title -
journal of the brazilian chemical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.337
H-Index - 70
eISSN - 1678-4790
pISSN - 0103-5053
DOI - 10.21577/0103-5053.20210157
Subject(s) - salting , diffusion , chemical engineering , mushroom , ion , chemistry , brine , materials science , chemical physics , thermodynamics , organic chemistry , food science , physics , engineering
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.