SciELO - Scientific Electronic Library Online

vol.24 issue3Characterization of chemically modified chitosan microspheres as adsorbents using standard Proteins (bovine serum albumin and lysozyme)Comparison of turbulent particle dispersion models in turbulent shear flows author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Brazilian Journal of Chemical Engineering

Print version ISSN 0104-6632On-line version ISSN 1678-4383


BONA, E. et al. Simulation of NaCl and KCl mass transfer during salting of Prato cheese in brine with agitation: a numerical solution. Braz. J. Chem. Eng. [online]. 2007, vol.24, n.3, pp.337-349. ISSN 0104-6632.

The association of dietary NaCl with arterial hypertension has led to a reduction in the levels of this salt in cheeses. For salting, KCl has been used as a partial substitute for NaCl, which cannot be completely substituted without affecting product acceptability. In this study a sensorially adequate saline solution (NaCl/KCl) was simultaneously diffused during salting of Prato cheese in brine with agitation. The simultaneous multicomponent diffusion during the process was modeled with Fick’s second generalized law. The system of partial differential equations formed was solved by the finite element method (FEM). In the experimental data concentration the deviation for NaCl was of 7.3% and for KCl of 5.4%, both of which were considered acceptable. The simulation of salt diffusion will allow control and modulation of salt content in Prato cheese, permitting the prediction of final content from initial conditions.

Keywords : Multicomponent diffusion; Finite element method; Biot mass-exchange number.

        · text in English     · English ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License