Estimation of NaCl and KCl diffusion coefficients in cheese using the diffusion cell

ZORRILLA, SE; RUBIOLO, AC

LATIN AMERICAN APPLIED RESEARCH

PLAPIQUI(UNS-CONICET)

Lugar: Buenos Aires; Año: 1995 vol. 25 p. 111 - 115

0327-0793

NaCl and KCl apparent diffusion coefficients in cheese wew estimated using the diffusion cell method. Simple expressions and experimental sequences for determining the diffusion coefficients when two solutes diffuse simultaneously in a solid were shown. Four diffusion coefficients were considered for accounting the simultaneous NaCl and KCl diffusion in Fynbo cheese. Main coefficients in cheese are 4.14 +/- 0.33 x 10-6 cm2/s for NaCl and 3.91 +/-0.20 x 10-6 cm2/s for KCl which are significantly larger than the cross coefficients.