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Modeling of Isothermal Diffusion of Whey Components from Small Curd Cottage Cheese During Washing
Author(s) -
BRESSAN JUAN A.,
CARROAD PAUL A.,
MERSON R. LARRY,
DUNKLEY WALTER L.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11033.x
Subject(s) - isothermal process , lactose , diffusion , chemistry , mass transfer , porosity , chromatography , food science , thermodynamics , organic chemistry , physics
The batchwise washing of whey components from small curd cottage cheese is modeled as an isothermal diffusion process in a porous medium with several refinements to account for the whey on curd surfaces that is carried into the washing system. Three geometric approximations are considered. Apparent diffusion coefficients for total solids and lactose at 25°C are determined. Results show that diffusion from a spherical particle with consideration of whey entrained in curd interstices by capillary forces is an acceptable basis for a mass transfer model.