Average NaCl concentration in cheese for different volume ratios of brine and solid during salting

ZORRILLA, SE; RUBIOLO, AC

JOURNAL OF FOOD SCIENCE

Institute of Food Technologists

Lugar: Chicago; Año: 1991 vol. 56 p. 1548 - 1551

0022-1147

Fick's second law for unsteady-state, one-dimensional diffusion in solid media from a well stirred solution of limited volume was used to develop mathematical equations for modeling the mass transfer of NaCl in cheeses during salting. A computational method was employed to solve the equations and analyze the suitable conditions for salt penetration in finite cylindrical cheeses. Various volume ratios of solution and solid were considered to determine the variation of NaCl concentration in cheeses. Experimental results were predicted by the proposed mathematical model with less than 10% error.