Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method
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| Format: | Artículo científico |
| Sprache: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| _version_ | 1876464113767415808 |
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| author | Evandro BONA |
| author_facet | Evandro BONA |
| contents | Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method Evandro BONA Rui Sergio dos Santos Ferreira da SILVA Dionísio BORSATO Luiz Henry Monken e SILVA Dayanne Aline de Souza FIDELIS Agrociencias Ripening Prato cheese finite element method multicomponent diffusion The partial replacement of NaCl by KCl is a promising alternative to produce a cheese with lower sodium content since KCl does not change the final quality of the cheese product. In order to assure proper salt proportions, mathematical models are employed to control the product process and simulate the multicomponent diffusion during the reduced salt cheese ripening period. The generalized Fick’s Second Law is widely accepted as the primary mass transfer model within solid foods. The Finite Element Method (FEM) was used to solve the system of differential equations formed. Therefore, a NaCl and KCl multicomponent diffusion was simulated using a 20% (w/w) static brine with 70% NaCl and 30% KCl during Prato cheese (a Brazilian semi-hard cheese) salting and ripening. The theoretical results were compared with experimental data, and indicated that the deviation was 4.43% for NaCl and 4.72% for KCl validating the proposed model for the production of good quality, reduced-sodium cheeses. 2010 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940102018 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.30 |
| format | Artículo científico |
| id | redalyc_395940102018 |
| institution | Redalyc |
| language | en |
| publishDate | 2010 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method Evandro BONA Agrociencias Ripening Prato cheese finite element method multicomponent diffusion Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method Evandro BONA Rui Sergio dos Santos Ferreira da SILVA Dionísio BORSATO Luiz Henry Monken e SILVA Dayanne Aline de Souza FIDELIS Agrociencias Ripening Prato cheese finite element method multicomponent diffusion The partial replacement of NaCl by KCl is a promising alternative to produce a cheese with lower sodium content since KCl does not change the final quality of the cheese product. In order to assure proper salt proportions, mathematical models are employed to control the product process and simulate the multicomponent diffusion during the reduced salt cheese ripening period. The generalized Fick’s Second Law is widely accepted as the primary mass transfer model within solid foods. The Finite Element Method (FEM) was used to solve the system of differential equations formed. Therefore, a NaCl and KCl multicomponent diffusion was simulated using a 20% (w/w) static brine with 70% NaCl and 30% KCl during Prato cheese (a Brazilian semi-hard cheese) salting and ripening. The theoretical results were compared with experimental data, and indicated that the deviation was 4.43% for NaCl and 4.72% for KCl validating the proposed model for the production of good quality, reduced-sodium cheeses. 2010 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940102018 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.30 |
| title | Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method |
| topic | Agrociencias Ripening Prato cheese finite element method multicomponent diffusion |
| url | https://www.redalyc.org/articulo.oa?id=395940102018 |