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Mass Transfer During Brining of Cuartirolo Argentino Cheese
Author(s) -
LUNA JULIO A.,
BRESSAN JUAN A.
Publication year - 1986
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.1365-2621.1986.tb13942.x
Subject(s) - brine , mass transfer , chemistry , slab , thermodynamics , food science , chromatography , physics , organic chemistry , geophysics
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.