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Cited by 3 publications
(8 citation statements)
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“…Based on the simulation, a uniform saline distribution for NaCl should occur after 20-30 ripening days (Figure 4), data corroborated by findings from Silva, Borsato and Silva (1998). Figure 4 shows the simulated saline distribution profile for KCl during 40 ripening days, with an analogous behavior obtained for NaCl.…”
Section: Resultssupporting
confidence: 79%
See 1 more Smart Citation
“…Based on the simulation, a uniform saline distribution for NaCl should occur after 20-30 ripening days (Figure 4), data corroborated by findings from Silva, Borsato and Silva (1998). Figure 4 shows the simulated saline distribution profile for KCl during 40 ripening days, with an analogous behavior obtained for NaCl.…”
Section: Resultssupporting
confidence: 79%
“…Lomauro and Bakshi (1985) used this technique to predict the humidity content of several foods (flour, nonfat dried milk, freeze-dried apple, cookies, and raisins) with different geometries. Silva, Borsato and Silva (1998) analyzed the NaCl transfer through cheese (three-dimensional solid matrix) with the use of the Fick's equation. Payne and Morison (1999) investigated the loss of salt and humidity of Gouda cheese during salting by employing Maxwell-Stefan's equation.…”
Section: Ripeningmentioning
confidence: 99%
“…Applications of the method have already been carried out in the area of food science, technology and engineering (Lomauro & Bakshi, 1985;Naveh, Kopelman, & Pflug, 1983;Payne & Morison, 1999;Puri & Anantheswaran, 1993;Sastry, Beelman, & Speroni, 1985;Wang & Sun, 2003). The method has also been used successfully to simulate sodium chloride diffusion in cheese, using Fick's second law as the theoretical base for the phenomenon (Silva, Borsato, & Silva, 1998. As far as we know there are no studies using FEM to simulate the multicomponent diffusion in foods or in cheeses using the generalized Fick's second law of diffusion.…”
Section: Introductionmentioning
confidence: 99%
“…Each element has 20 nodes with two degrees of freedom (one for each solute) on the intersecting lines and vertices, totaling forty degrees of freedom (Silva et al, 1998). Figure 4a shows the nodes and the local enumeration.…”
Section: Spatial Discretizationmentioning
confidence: 99%
“…Silva et al (1999) showed that due to the order of magnitude of the diffusion coefficient in cheese salting, the oscillation in the results could be dampened (Britz et al, 2002), optimizing the spatial and temporal discretization (Bona, 2004). This method has been applied successfully in simulating NaCl diffusion in cheese using Fick's second law as the theoretical support for this phenomenon (Silva et al, 1998(Silva et al, , 1999 and in simulating simultaneous NaCl and KCl diffusion in static brine (Bona, 2004).…”
Section: Introductionmentioning
confidence: 99%