Model-free estimation of mass fluxes based on concentration profiles. I. Presentation of the method and of a sensitivity analysis

Lucas, T.; Bohuon, Philippe

doi:10.1016/j.jfoodeng.2004.09.019

Cited by 3 publications

(11 citation statements)

References 10 publications

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“…In addition, the thinner the slices, the longer the operation and the higher the number of measurements have to be further performed. Reducing the slice thickness also increases uncertainty on the slice position along the direction of transfer and possibly on concentration measurement (due to less matter) [50]. However, these Fickian approaches based on the concentration profiles of the diffusing solute can be adapted for various small molecules, ionized or not, easy to detect and quantify (water, solutes, colourants and aroma compounds) [15].…”

Section: Migration Of Small Solutes In Cheesementioning

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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Section: Migration Of Small Solutes In Cheesementioning

confidence: 99%

“…This is undoubtedly due to the complexity and diversity in cheese structure and composition. This variability depends on the cheese type and origin, as well as on various methods of determination which are not always fully explicit, nor justified [50].…”

Section: Characteristic Values Of Effective Diffusion Coefficients Inmentioning

confidence: 99%

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

“…The corresponding dimensionless mass flux, noted J ð z; FoÞ, was stated (Lucas & Bohuon, 2005) as J ð z; FoÞ ¼ À oIð z; FoÞ oFo ð10Þ with Ið z; FoÞ ¼…”

Section: Estimation Of Mass Fluxesmentioning

confidence: 99%

“…Such an approach has been applied to a model-free estimation of diffusivity in various case studies (Bardow, Gö ke, Kob, Lucas, & Marquardt, 2005;Bardow & Marquardt, 2004;Lucas & Bohuon, 2005). Bardow and Marquardt (2004) and Bardow et al (2005) solutions using experimental concentration data obtained by Raman spectroscopy.…”

Section: Introductionmentioning

confidence: 99%

“…Their method gives very good results in the case of high spatial and temporal resolutions, such as those provided by Raman spectroscopy, but is not compatible with solid food systems. In the first part of the present study (Lucas & Bohuon, 2005), we proposed a similar approach for use with diffusion phenomena in solid food systems and tested it on a simple configuration with constant diffusivity and no noise added to the concentration data.…”

Section: Introductionmentioning

confidence: 99%

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