Simulation of NaCl and KCl mass transfer during salting of Prato cheese in brine with agitation: a numerical solution

Bona, Evandro; Carneiro, Renato Lajarim; Borsato, Dionísio; Silva, Rui Sérgio dos Santos Ferreira da; Fidelis, Dayanne Aline de Souza; Silva, L. H. Monken e

doi:10.1590/s0104-66322007000300004

Cited by 16 publications

(21 citation statements)

References 19 publications

(21 reference statements)

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“…In the optimization using the simplex method, the value found for the Biot number in the static brine was 46.61, which indicated that the resistance should be taken into consideration because of the film formed on the egg surface (SCHWARTZBERG; CHAO, 1982). Furthermore, according to Bona et al (2007), the external resistance may influence mass transference, and therefore the Biot number should be considered. Figure 3 shows the experimental and simulated average saline concentrations for salting with and without agitation.…”

Section: Resultsmentioning

confidence: 99%

“…The estimated and experimental data of salting were compared by the percentage of deviation (BONA et al, 2007). cut in half and taken to dry in a stove, at 105 °C, to determine the moisture (RICHARDSON, 1985;ASSOCIATION…, 1984).…”

Section: Statistical Testmentioning

confidence: 99%

“…New computers and softwares have enabled more realistic modeling of mass transfer in food processes (WELTI-CHANES; VERGARA-BALDERAS; BERMÚDEZ-AGUIRRE, 2005;BONA et al, 2007). These advances also enable the application of numerical techniques such as the Finite Element Method (FEM).…”

Section: Introductionmentioning

confidence: 99%

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Saline distribution during multicomponent salting in pre-cooked quail eggs

Borsato

Moreira

et al. 2012

Food Sci. Technol

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The relationship of NaCl with problems of arterial hypertension has led to a reduction in the levels of this salt in food production. KCl has been used as a partial substitute for NaCl since it cannot be completely substituted without affecting the acceptability of the end product. In this study, the diffusion that occurs during quail egg salting in static and stirred brine was simulated. The mathematical model used was based on a generalization of the Fick's 2nd law, and the COMSOL Multiphysics software was used to simulate the diffusion in the NaCl-KCl-water system. The deviations in the simulated data and experimental data were 2.50% for NaCl and 6.98% for KCl in static brine, while in the stirred brine they were 3.48% for NaCl and 4.72% for KCl. The simulation results presented good agreement with the experimental values and validated the predictive capacity of the model.

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Section: Resultsmentioning

confidence: 99%

Section: Statistical Testmentioning

confidence: 99%

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Saline distribution during multicomponent salting in pre-cooked quail eggs

Borsato

Moreira

et al. 2012

Food Sci. Technol

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“…By measuring the solute concentration in the upper compartment A and, via a mass balance, calculating the concentration in the lower compartment B at different times, an effective diffusion coefficient can be calculated by fitting equation (9) to the experimental data.…”

Section: Steady Statementioning

confidence: 99%

“…Simal et al [70] and Bona et al [9,10] described a mathematical procedure to obtain the diffusion coefficients of different species (salt and water) that simultaneously diffuse in cheese in such a situation that each mass flux is affected by the existence of the others. The correspondent local mass balances combined with Fick's law were simultaneously solved in one dimension [70] or in three dimensions using a numerical finite 488difference method [9,10].…”

Section: Generalized Fick's Modelmentioning

confidence: 99%

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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