A multi-component approach to salt and water diffusion in cheese

被引：39

作者：

Payne, MR ^{[1
]}

Morison, KR ^{[1
]}

机构：

[1] Univ Canterbury, Dept Chem & Proc Engn, Christchurch 1, New Zealand

来源：

INTERNATIONAL DAIRY JOURNAL | 1999年 / 9卷 / 12期

关键词：

cheese; diffusion; sodium chloride; Maxwell-Stefan;

D O I：

10.1016/S0958-6946(99)00157-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A theoretically based model was developed using the Maxwell-Stefan equation to predict the salt gain and moisture loss of cheese during brine salting. The model was used to predict changes in the salt and moisture profile, and dimensions of the cheese. The best solutions were obtained when the diffusivities were made functions of porosity and salt concentration. For Gouda cheese the predicted moisture and salt/moisture profiles were within 0.6% moisture and 0.3% salt/moisture of published experimental data. The model predicted an overall gain in salt of 1.55% by weight, an overall reduction in moisture from 43.4 to 41.0%, a mass loss of 1.5% and a volume reduction of 2.6% after 8 days of brining. (C) 2000 Published by Elsevier Science Ltd. All rights reserved.

引用

页码：887 / 894

页数：8

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