MODELING NACL AND KCL MOVEMENT IN FYNBO CHEESE DURING SALTING

被引：18

作者：

ZORRILLA, SE

RUBIOLO, AC

机构：

[1] Instituto de Desarrollo Tecnóldgico Para la Industria Química, Intec, Consejo Nacional de Investigaciones Cientfficas Y Técnicas (Conicet), Universidad Nacional Del Litoral (U.N.L.), Santa Fe

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 05期

关键词：

FYNBO CHEESE; SODIUM CHLORIDE; SALT MOVEMENT; MATHEMATICAL MODEL;

D O I：

10.1111/j.1365-2621.1994.tb08171.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A model considering a ternary diffusion in axial and radial directions of a finite cylindrical solid was developed for predicting NaCl and KCI concentrations in cheese during brining. The generalized Fick's law form, negligible external mass transfer resistance, and an equilibrium between cheese and brine solution were assumed. Cheese samples (12 X 6 cm) were salted in a KCl-NaCl) brine solution. NaCl and KCI concentrations were determined experimentally and theoretically at 5, 10 and 15 hr. The average relative error of the model was higher for KCI than for NaCl and increased with brining time. The model can be applied to systems of similar geometry and conditions provided diffusion constants are known.

引用

页码：976 / 980

页数：5

共 22 条

[1]

Bravieri R. E., 1983, Activities Report, V35, P79

[2]

Carslaw H. S., 1986, CONDUCTION HEAT SOLI

[3]

Crank J., 1979, MATH DIFFUSION, V2nd

[4]

CUSSLER EL, 1976, MULTICOMPONENT DIFFU