PERSONAL DE APOYO
DE PIANTE VICIN Daniel Alberto
congresos y reuniones científicas
Título:
MODELING FYNBO CHEESE PROTEOLYSIS DURING RIPENING
Autor/es:
SIHUFE, G. A.; DE PIANTE VICÍN, D.; RUBIOLO, A. C.
Lugar:
Santa Fe
Reunión:
Congreso; 3rd MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING 1st MERCOSUR CONGRESS ON CHEMICAL ENGINEERING; 2001
Resumen:
The solute diffusion in a solid is studied to know the rate of mass transfer
between solids and liquids in the process of cheese manufacture. The salt diffusion
during two stages (salting and ripening), besides time and temperature, is an important
factor that affects the rate of protein hydrolysis. Mathematical models to determine
the salt intakes in the cheese during salting and the salt distribution before uniform
concentration during ripening, were opportunely presented. Solutions, which depend
on work conditions in those different stages (brine and cheese concentrations), were
used to predict the effect of salt in the cheese casein proteolysis. The average
concentration in different zones of the cheese during ripening time was calculated
until the error between two consecutive values of mathematical series was less than
10-7. The relationship between as1-casein hydrolysis degree was associated to the salt
concentration in Fynbo cheese salted with NaCl or with the mixture NaCl-KCl. The
relationship was determined from experimental data obtained by casein
electrophoresis cheese samples with different salt concentrations. The software
calculates the kinetic parameters in function of the salt, temperature and time during
the ripening stage of cheeses. The percentage of casein hydrolysis, according to the
cheese zone for different salt concentrations and temperatures were predicted and
compared with the experimental results. The proposed model can be useful to estimate
the degree of casein degradation in function of the salt concentration for different
ripening temperatures.