Thermodynamic analysis of salting cheese process
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