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Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method Ciênc. Tecnol. Aliment.
Bona,Evandro; Silva,Rui Sergio dos Santos Ferreira da; Borsato,Dionísio; Silva,Luiz Henry Monken e; Fidelis,Dayanne Aline de Souza.
The partial replacement of NaCl by KCl is a promising alternative to produce a cheese with lower sodium content since KCl does not change the final quality of the cheese product. In order to assure proper salt proportions, mathematical models are employed to control the product process and simulate the multicomponent diffusion during the reduced salt cheese ripening period. The generalized Fick's Second Law is widely accepted as the primary mass transfer model within solid foods. The Finite Element Method (FEM) was used to solve the system of differential equations formed. Therefore, a NaCl and KCl multicomponent diffusion was simulated using a 20% (w/w) static brine with 70% NaCl and 30% KCl during Prato cheese (a Brazilian semi-hard cheese) salting and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ripening; Prato cheese; Finite element method; Multicomponent diffusion.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400018
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