Penetration theory of mass transfer applied to salt diffusion in cheese
2000
Vladisavljevic, G.T. | Pudja, P.D. | Radovanovic, M.M. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia))
Modified penetration theory of mass transfer have been developed and applied to diffusion of salt in brine-salted cheese. The mass of salt taken up by a cheese is proportional to the brine concentration and the square root of the brining time, but is independent of cheese thickness. However, the rate of salt uptake is inversely proportional to the square root of the brining time due to a decrease in the salt concentration gradient between the cheese moisture and the brine. The depth of salt penetration, defined as the distance from the interface at which the salt-in-moisture concentration is 1 percent of the interfacial value is proportional to the square root of the product D*t, where D* is the pseudo-diffusion coefficient of salt in cheese moisture and t is the brining time. The penetration theory holds over a salting period in which the depth of salt penetration into cheese is lower than the cheese half-thickness. In the D* range of 0.1-0.3 square cm/d, the maximum duration of the salting period in the region of penetration theory ranges from as law as 1-3 min for the cheese thickness of 1 mm, to as high as 6-19 days for the cheese thickness of 10 cm.
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