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Average NaCl Concentration in Cheese for Different Volume Ratios of Brine and Solid during Salting
Author(s) -
ZORRILLA SUSANA E.,
RUBIOLO AMELIA C.
Publication year - 1991
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.1365-2621.1991.tb08637.x
Subject(s) - brine , salting , volume (thermodynamics) , chemistry , mass transfer , thermodynamics , finite volume method , chromatography , food science , physics , organic chemistry
Fick's second law for unsteady‐state, one‐dimensional diffusion in solid media from a well stirred solution of limited volume was used to develop mathematical equations for modeling the mass transfer of NaCl in cheeses during salting. A computational method was employed to solve the equations and analyze the suitable conditions for salt penetration in finite cylindrical cheeses. Various volume ratios of solution and solid were considered to determine the variation of NaCl concentration in cheeses. Experimental results were predicted by the proposed mathematical model with less than 10% error.