Experimental investigations of pseudo-diffusion coefficient of salt in cheese moisture by penetration theory
2000
Pudja, P.D. | Vladisavljevic, G.T. | Radovanovic, M.M. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia))
The main purpose of this research is to investigate salt diffusion in brine-salted cheeses. The experimental results were discussed in terms of penetration theory of mass transfer. The pseudo-diffusion coefficients D* of salt in cheese moisture were determined from the curve of mA/A1vs.t*[0.5) plots. For the cheese types investigated in this work, D* ranged between 0.111 and 0.188 square cm/d, which is within tha range of 0.1-0.3 square cm/d reported in the literature. The lowest D* value of 0.113 +/- 0.002 square cm/d was obtained for Edam cheese, and the highest D* value of 0.181 +/- 0.007 square cm/d was obtained for Emmental cheese. It was found that the penetration theory holds over a salting period of 36-61 and 156-240 min, for the cheese thickness of 5 and 10 mm, respectively. After a salting period of 24 h the mean salt concentration in low-calcium cheese reaches 84 and 74 percent of its equilibrium value, for the cheese thickness of 5 and 10 mm, respectively. In the region of penetration theory the mean salt flux through the interfacial area was independent on the cheese thickness, and after that it was higher for the cheeses of 10 mm thickness.
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