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Solubility and effective diffusion coefficient of CO 2 in fresh cheese (type Minas Frescal )
Author(s) -
Cabral Gabriel J.,
Teleken Jhony T.,
Carciofi Bruno A. M.,
Monteiro Alcilene R.
Publication year - 2021
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.13791
Subject(s) - solubility , chemistry , modified atmosphere , diffusion , mass transfer , differential scanning calorimetry , mass transfer coefficient , food science , carbon dioxide , thermodynamics , shelf life , analytical chemistry (journal) , chromatography , organic chemistry , physics
Carbon dioxide (CO 2 ) is the most important gas used in modified atmosphere packaging of nonrespiring foods. In this technique, the gas solubilizes into the aqueous and lipid phases of food and exerts an antimicrobial effect. In the present study, the solubilityS CO 2and effective diffusion coefficientD CO 2of CO 2 in fresh cheese (type Minas Frescal ) were determined at 4, 7, and 10°C by a manometric method. The D CO 2value was obtained using the mathematical modeling (transient mass transfer and Fick's law) and a numerical procedure (exhaustive search method) to minimize the error between experimental and predicted values. The highest solubility value was obtained at 4°C, resulting from combined effects of temperature and complex phase transitions in fat content, shown by differential scanning calorimetry curves. Higher S CO 2values corresponded to lower D CO 2 . Solubility and effective diffusion coefficient are important parameters for designing and developing new food products and food processes. Practical Applications This study presented a procedure to quantify the mass transfer of CO 2 gas in fresh cheese. The knowledge of the CO 2 transfer properties in food can help the industry concerning about the choice of the amount and composition of the gas used in modified atmosphere packaging. In which, a gaseous mixture (CO 2 /N 2 ) is introduced into packaging resulting in the extension of the cheese shelf life. Additionally, the procedure used in cheese can be easily extended to estimate the transfer properties of CO 2 in other nonrespiring food.