Experimental study and modeling of effective NaCl diffusion coefficients values during Emmental cheese brining

Journal of Food Engineering

Volumn 60, Issue 3, 2003, Pages 307-313

  Pajonk, A S ^a,b   Saurel, R ^c   Andrieu, J ^a  

^a UNIVERSITÉ LYON 1   (France)

^b RALIMENT Rhone Alpes Rech A   (France)

^c UNIVERSITÉ LYON 1   (France)

Author keywords

Brining; Cheese; Diffusion coefficient C; Modeling; Water and NaCl diffusion

Indexed keywords

COMPUTER SIMULATION; DAIRY PRODUCTS; DIFFUSION; MASS TRANSFER; SODIUM CHLORIDE;

BRINING;

FOOD PROCESSING;

EID: 0042493170     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00052-9     Document Type: Article

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