Journal of Food Science · 1986 · 25 citations · 4 references
EngineeringChemical EngineeringFood ScienceFood EngineeringPhysical ChemistryTransport PhenomenaCheese ChemistryFood Transport PhenomenaInterfacial Mass TransferMass TransferMass Transfer DynamicsSoft Cheese TechnologyEffective Diffusion CoefficientMass Transfer MechanismsSalt Diffusion ModelingSalt Uptake KineticsSolute Diffusion Modeling
ABSTRACT The mass transfer occurring during brining of the soft cheese “Cuartirolo Argentina,” considered as a finite slab, is mathematically modelled as an effective diffusion process. Two alternative models were developed considering a well stirred brine and a brine at rest. Compared against experimental data they showed similar results. The theoretical and experimental NaCl concentration profiles showed good agreement, thus demonstrating the applicability of the simplest model.
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