Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method

dc.creatorEvandro BONA
dc.creatorRui Sergio dos Santos Ferreira da SILVA
dc.creatorDionísio BORSATO
dc.creatorLuiz Henry Monken e SILVA
dc.creatorDayanne Aline de Souza FIDELIS
dc.date2010
dc.date.accessioned2026-07-07T04:17:33Z
dc.descriptionThe 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940102018
dc.identifier.urihttp://hdl.handle.net/123456789/456672
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.30
dc.subjectAgrociencias
dc.titleMulticomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method
dc.typeartículo científico

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