INVESTIGADORES
ZORRILLA Susana
artículos
Título:
Modelling average concentrations of salt and salt substitute in partial or total volumes of semihard cylindrical cheeses
Autor/es:
ZORRILLA, SE; RUBIOLO, AC
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
Blackwell Science Ltd
Referencias:
Lugar: Oxford; Año: 1998 vol. 33 p. 501 - 508
ISSN:
0950-5423
Resumen:
Average concentrations of NaCl and KCl (as salt substitute) in a cylindrical Fynbo cheese during salting and ripening stages were analytically modelled for partial and total volumes. The results obtained using the novel analytical solutions were compared with those obtained by numerical modelling solutions considering the computing central processing unit (CPU) time necessary for similar error values for each method. The CPU time was reduced when the analytical solutions were used to obtain concentrations with the same significant figures. The equations obtained could probably be used to study solute diffusion in other similar solid foodstuffs. The advantages of analytical solutions are: a short CPU time is required and these solutions can be used to predict parameters by regression of experimental data more easily.
