A multi-component approach to salt and water diffusion in cheese

Payne, Mark; Morison, Ken R.

doi:10.1016/s0958-6946(99)00157-0

Cited by 46 publications

(50 citation statements)

References 10 publications

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“…Payne and Morison [61] considered cheese as a three-component system consisting of NaCl (component 1), water (component 2) and a matrix of protein and fat (component 3).…”

Section: Generalized Fick's Modelmentioning

confidence: 99%

“…For Payne and Morison [61], the main difficulties encountered with this model were the determination of water activity and the activity coefficient of salt in cheese. The value of cheese matrix activity was not required because it could be assumed that the diffusional flux of the matrix was insignificant.…”

Section: Generalized Fick's Modelmentioning

confidence: 99%

“…However, there are very little data available in the literature for the StefanMaxwell diffusion coefficients, and none were found for cheese, salt and water. This does present a number of problems, the most significant being that the accuracy of the model is limited by the accuracy of these values [61]. Stefan-Maxwell diffusion coefficients are mainly determined empirically by doing a large number of assumptions.…”

Section: Generalized Fick's Modelmentioning

confidence: 99%

“…Stefan-Maxwell diffusion coefficients are mainly determined empirically by doing a large number of assumptions. Payne and Morison [61] fitted experimental data from Geurts et al [27] and Wesselingh et al [84] to model the Stefan-Maxwell diffusion coefficients. The model successfully predicted independent shrinkage arising from an excess of outgoing diffusion of water over the incoming diffusion of salt.…”

Section: Generalized Fick's Modelmentioning

confidence: 99%

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Determination of the diffusion coefficients of small solutes in cheese: A review

Floury

Jeanson

Aly

et al. 2010

Dairy Sci. Technol.

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-In cheese technology, the mass transfer of small solutes, such as salt, moisture and metabolites during brining and ripening, is very important for the final quality of the cheese. This paper has the following objectives: (i) to review the data concerning the diffusion coefficients of solutes in different cheese types; (ii) to review the experimental methods available to model the mass transfer properties of small solutes in complex matrices such as cheese; and (iii) to consider some potential alternative approaches. Numerous studies have reported the transfer of salt in cheese during brining and ripening. Regardless of the type of cheese and its composition, the effective diffusion coefficients of salt have been reported to be between 1 and 5.3 × 10 −10 m 2 ·s −1 at 10-15°C. However, few papers have dealt with the mass transfer properties of other small solutes in cheese. Most of the reported effective diffusion coefficient values have been obtained by macroscopic and destructive concentration profile methods. More recently, some other promising techniques, such as nuclear magnetic resonance, magnetic resonance imaging or fluorescence recovery after photobleaching, are currently being developed to measure the mass transfer properties of solutes in heterogeneous media at microscopic scales. However, these methods are still difficult to apply to complex matrices such as cheese. Further research needs to focus on: (i) the development of nondestructive techniques to determine the mass transfer properties of small solutes at a microscopic level in complex matrices such as cheese; and (ii) the determination of the mass transfer properties of metabolites that are involved in enzymatic reactions during cheese ripening. cheese / mass transfer / diffusion / modelling / solute Article published by EDP SciencesRésumé -Détermination des coefficients de diffusion de petits solutés dans le fromage : une synthèse. En technologie fromagère, le transfert de petits solutés, tels que le sel, l'eau et les métabolites au cours du saumurage et de l'affinage, joue un rôle majeur sur la qualité finale du fromage. Cette revue bibliographique a pour objectifs principaux : (i) de faire le bilan des valeurs publiées des coefficients de diffusion de différents solutés dans les fromages ; (ii) de passer en revue les méthodes expérimentales disponibles pour déterminer les propriétés de transfert des petits solutés dans des milieux complexes comme le fromage ; (iii) de considérer les méthodes alternatives potentiellement applicables aux fromages. Dans la littérature, de nombreuses études ont été publiées au sujet du transfert de sel dans les fromages au cours du saumurage et de l'affinage. En fonction du type de fromage et de sa composition, les coefficients de diffusion effectifs du sel sont compris entre 1 et 5,3 × 10 −10 m 2 ·s −1 à des températures comprises entre 10 et 15°C. Très peu d'études concernant les propriétés de transfert d'autres petits solutés dans les fromages ont été publiées. La plupart des coefficients de diffusi...

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“…Payne and Morison [61] considered cheese as a three-component system consisting of NaCl (component 1), water (component 2) and a matrix of protein and fat (component 3).…”

Section: Generalized Fick's Modelmentioning

confidence: 99%

Section: Generalized Fick's Modelmentioning

confidence: 99%

Section: Generalized Fick's Modelmentioning

confidence: 99%

Section: Generalized Fick's Modelmentioning

confidence: 99%

See 2 more Smart Citations

Determination of the diffusion coefficients of small solutes in cheese: A review

Floury

Jeanson

Aly

et al. 2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

show abstract

“…Thus the porosity, ε, depends on the value of w. If the movement of free water outside of these physical changes in cheese structure is considered negligible, then the amount of present free water is simply determined by the available amount of pore space, and thus the functional dependence ε = f(w) (12) provides the amount of free moisture present directly. This assumption is acceptable because the diffusion coefficient for moisture through the cheese matrix is very small [15], and the convective flow of water out of the cheese does not have much impact on salt transport during brining [16].…”

Section: The Modelmentioning

confidence: 99%

Optimising Cheese Brining Times

Psaltis

Green

Farrell

et al. 2016

ANZIAMJ

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In this article we detail the work conducted during misg2014 on the brining of Gouda cheese for the Fonterra Cooperative Group. We consider three different mathematical models that aim to predict the salt content of cheese post-brining. The first is a diffusion model that accounts for the interstitial volume that is available for salt and water transport within the cheese. It predicts moisture content that agrees closely with data provided by Fonterra, and we show how modifications to the salt diffusivity and partial molar volume can improve the accuracy of the salt content predictions. The second model considers the moisture in the cheese to be in two phases-free moisture that contributes to the porosity of the cheese and is accessible to salt diffusion, and water that is bound by the cheese protein. The third model, referred to here as the salt-uptake model, is a reaction-diffusion model that considers salt being bound to the cheese matrix as it diffuses through the cheese.

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Quality of the Brine

Bintsis¹

2006

Brined Cheeses

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A multi-component approach to salt and water diffusion in cheese

Cited by 46 publications

References 10 publications

Determination of the diffusion coefficients of small solutes in cheese: A review

Determination of the diffusion coefficients of small solutes in cheese: A review

Optimising Cheese Brining Times

Quality of the Brine

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