MATHEMATICAL-MODEL FOR WATER DIFFUSION DURING BRINING OF HARD AND SEMIHARD CHEESE

被引：27

作者：

LUNA, JA

CHAVEZ, MS

机构：

[1] Institute de Desarrollo Tecnológico Para la Industria Química (Intec), Consejo Nacional de Investigaciones Cientificas Y Técnicas (Conicet), Univ Nac. Del Litoral., Santa Fe, 3000, Güemes 3450

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 01期

关键词：

CHEESE; BRINING; MATHEMATICAL MODEL; WATER DIFFUSION;

D O I：

10.1111/j.1365-2621.1992.tb05423.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The integral method, which is an approximate analytic method, was used to obtain the theoretical profile of moisture changes during brining of cheese. A mass layer was defined in the model where all water variations take place. The model was applied at different times to semi-hard cheese brining and compared with experimental data. A moisture pseudo diffusion coefficient was obtained from experimental data as part of the proposed model. Agreement was good, which demonstrated the applicability of the model.

引用

页码：55 / 58

页数：4