Modeling NaCl and KCl movement in Fynbo cheese during salting

ZORRILLA, SE; RUBIOLO, AC

JOURNAL OF FOOD SCIENCE

Institute of Food Technologists

Lugar: Chicago; Año: 1994 vol. 59 p. 976 - 980

0022-1147

A model considering a ternary diffusion in axial and radial directions of a finite cylindrical solid was developed for predicting NaCl and KCl concentrations in cheese during brining. The generalized Fick's law form, negligible external mass transfer resistance, and an equilibrium between cheese and brine solution were assumed. Cheese samples (12 × 6 cm) were salted in a KCl-NaCl) brine solution. NaCl and KCl concentrations were determined experimentally and theoretically at 5, 10 and 15 hr. The average relative error of the model was higher for KCl than for NaCl and increased with brining time. The model can be applied to systems of similar geometry and conditions provided diffusion constants are known.