Thermodynamic analysis of salting cheese process

Journal of Food Engineering - Tập 130 - Trang 36-44 - 2014
J. Velázquez-Varela1, P.J. Fito1, M. Castro-Giráldez1
1Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain

Tài liệu tham khảo

Aguilera, 1999, Food structuring, 190 Atkins, 2006, Chemical equilibrium, 200 Baroni, 2003, Modeling of prato cheese salting: fickian and neural netwok approaches Castro-Giráldez, 2010, Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process, J. Food Eng., 97, 484, 10.1016/j.jfoodeng.2009.11.005 Castro-Giráldez, 2010, Low-frequency dielectric spectrum to determine pork meat quality, Innovative Food Sci. Emerg. Technol., 11, 376, 10.1016/j.ifset.2010.01.011 Castro-Giráldez, 2011, Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward), Innovative Food Sci. Emerg. Technol., 12, 623, 10.1016/j.ifset.2011.06.013 Crank, 1985 Demirel, 2002, Fundamentals of equilibrium thermodynamics, 1 Demirel, 2002, Thermodynamics and biological systems, 541 Everett, 2004, Salt-induced structural changes in Mozzarella cheese and the impact upon free oil formation in ripening cheese, Le Lait. Diary Sci. Technol., 84, 539, 10.1051/lait:2004029 Fito, 2007, Advanced food process engineering to model real foods and processes: the “SAFES” methodology, J. Food Eng., 83, 173, 10.1016/j.jfoodeng.2007.02.017 Fito, 2008, Advanced food products and process engineering (SAFES) I: concepts and methodology, 117 Floury, 2009, Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition, LWT – Food Sci. Technol., 42, 1621, 10.1016/j.lwt.2009.06.002 Gekas, 2001, Mass transfer modeling, J. Food Eng., 49, 97, 10.1016/S0260-8774(00)00223-5 Guinee, 1986, Transport of sodium chloride and water in Romano-type cheese slices during brining, Food Chem., 19, 49, 10.1016/0308-8146(86)90127-5 Guinee, 2004, Salt in cheese: physical, chemical and biological aspects, 207, 10.1016/S1874-558X(04)80069-1 Hardy, J., 1976. Etude de la diffusion du sel dans les fromages à pâte molle de type camembert. Comparaison du salage à sec et du salage en saumure, Ph.D. Thesis, Université Nancy, France. Langmuir, 1997, Activity coefficients of dissolved species, 123 Lawrence, 1982, Factors that determine the pH of young Cheddar cheese, N. Z. J. Dairy Sci. Technol., 17, 1 Lopez, 2007, Development of the milk fat microstructure during manufacture and ripening of Emmental cheese observed by confocal laser scanning microscopy, Int. Dairy J., 17, 235, 10.1016/j.idairyj.2005.12.015 Luna, 1986, Mass-transfer during brining of Cuartirolo Argentino cheese, J. Food Sci., 51, 829, 10.1111/j.1365-2621.1986.tb13942.x Luo, 2012, Effect of calcium in brine on salt diffusion and water distribution of Mozzarella cheese during brining, J. Dairy Sci., 96, 824, 10.3168/jds.2012-5888 Turhan, 1999, Analysis of moisture transfer in White cheese during brining, Milchwissenschaft, 54, 446 Yanniotis, 1983, Diffusion of salt in dry-salted Feta cheese