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 Fe 2+ 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 Fe 2+ in the static brine and 3.11% for NaCl, 3.30% for KCl and 15.34% for Fe 2+ 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.
A highly efficient tool that has stood out in data processing and treatment is Artificial Neural Networks (ANNs). Self-organized maps (SOM), which is a type of ANNs, are easy-to-view computational models that simulate information processing and knowledge acquisition. Applying this tool, we analyzed the behavior of the film formed on the mozzarella cheese surface when subjected to salting by immersion. In order to reduce the amount of NaCl in the food, KCl was used as a partial substitute in adequate amounts, without causing sensory changes in the cheese. The diffusion of salts in the brine is caused by the transfer of sodium and potassium ions, induced by concentration gradient of these salts inside and outside the food. The application of artificial neural networks proved to be an effective tool in the evaluation of the influence of the film on the diffusion process of Na + and K + ions, in the mozzarella cheese salting.
O biodiesel é uma fonte alternativa e renovável, quando comparado ao diesel. Sua composição varia de acordo com a matéria prima usada na reação de transesterificação, e consequentemente a quantidade de insaturações, que tornam o biocombustível mais suscetível a oxidação, diminuindo sua estabilidade e qualidade. Extratos alcoólicos de folhas de gabiroba são alternativas que atuam na diminuição da degradação do biodiesel por meio dos compostos fenólicos que capturam os radicais livres, levando a uma maior estabilidade. E através do período de indução, que é obtido pelo teste de oxidação no Rancimat, observa-se a diferença no comportamento do biodiesel com antioxidante.
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