Journal article
A multi-component approach to salt and water diffusion in cheese
Department of Chemical and Process Engineering, University of Canterbury, Christchurch, New Zealand
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.
Language: | English |
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Year: | 1999 |
Pages: | 887-894 |
ISSN: | 18790143 and 09586946 |
Types: | Journal article |
DOI: | 10.1016/S0958-6946(99)00157-0 |