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Table 2 Physico-chemical, compressive, and sorption kinetic properties of the mycelium-based composites studied

From: Enzymatic activities and analysis of a mycelium-based composite formation using peach palm (Bactris gasipaes) residues on Lentinula edodes

Sample

Physico-chemical

Compressive

Sorption kinetics (dH2O)

M0 (%)

Mf (%)

wa 0

wa f

pH0

pHf

Modulus (kPa)

Strength (kPa)

Weight increase (%)

Thickness expansion (%)

Cold-pressed

60.4

14.1

0.98

0.50

5.6

5.8

–

–

245 ± 3

21.5 ± 0.5

Non-pressed

59.7

8.05

0.99

0.52

5.8

6.0

238 ± 16

223 ± 10

351 ± 4

18 ± 1