Multicomponent difusion during prato cheese ripening: Mathematical modeling using the finite element method;difusão multicomponente durante a maturação de queijo prato: Modelagem matemática usando o método de elementos finitos

Ciencia e Tecnologia de Alimentos

Volumn 30, Issue 4, 2010, Pages 955-963

  Bona, Evandro ^c   da Silva, Rui Sergio dos Santos Ferreira ^a   Borsato, Dionísio ^a   e Silva, Luiz Henry Monken ^b   Fidelis, Dayanne Aline de Souza ^a  

^a STATE UNIVERSITY OF LONDRINA   (Brazil)

^b STATE UNIVERSITY OF MARINGÁ   (Brazil)

^c UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

Finite element method; Multicomponent diffusion; Prato cheese; Ripening

Indexed keywords

EID: 79952322473     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612010000400018     Document Type: Article

References (52)

1. AGUILERA, J. M. Why food microstructure? Journal of Food Engineering, v. 67, n. 1-2, p. 3-11, 2005.
2. ALVES, G. Parâmetros físico-químicos envolvidos na padronização e no rendimento de queijo Prato: modelagem matemática. Dissertação (Mestrado em Ciência de Alimentos)-Universidade Estadual de Londrina, Londrina, 1995.
3. ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS - AOAC. Ofcial Methods of Analysis, 14. ed. Arlington, VA, USA: AOAC International, 1984. p. 1141.
4. BICKFORD, W. B. A frst course in the fnite element method. Boston: Irwin, 1990. 649 p.
5. BONA, E. et al. Aplicativo para otimização empregando o método simplex seqüencial. Acta Scientiarum, v. 22, n. 5, p. 1201-1206, 2000.
6. BONA, E. et al. Difusão multicomponente durante a salga mista de queijo Prato. Ciência e Tecnologia de Alimentos, v. 35, n. 2, p. 394-400, 2005.
7. BONA, E. et al. Multicomponent difusion modeling and simulation in Prato cheese salting during brine at rest: the fnite element method approach. Journal of Food Engineering, v. 79, n. 3, p. 771-778, 2007.
8. BRESSAN, J. A. et al. Modeling of isothermal diffusion of whey components from small curd Cottage cheese during washing. Journal of Food Science, v. 47, n. 1, p. 84-88, 1982.
9. CECCHI, H. M. Fundamentos teóricos e práticos em análise de alimentos. Campinas: Editora da Unicamp, 2003. p. 36-59.
10. CICHOSCKI, A. J. et al. Characterization of Prato cheese, Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening. Food Control, v. 13, n. 4-5, p. 329-336, 2002.
11. CRANK, J. Te mathematics of difusion. 2. ed. London: Oxford University, 1975. 441 p.
12. DERRINGER, G.; SUICH, R. Simultaneous optimization of several response variables. Journal of Quality Technology, v. 12, n. 4, p. 214-219, 1980.
13. DJELVEH, G.; GROSS, J-B.; EMAM-DJOMEH, Z. Osmotic dehydration of foods in a multicomponent solution. Part II. Water loss and solute uptake in agar gels and meat. LWT, v. 34, n. 5, p. 319-323, 2001.
14. FITZGERALD, E.; BUCKLEY, J. Efect of total and partial substitution of sodium chloride on the quality of cheddar cheese. Journal of Dairy Science, v. 68, n. 12, p. 3127-3134, 1985.
15. FOX, P. F. Proteolysis during cheese manufacture and ripening. Journal of Dairy Science, v. 72, n. 6, p. 1379-1400, 1989.
16. FURTADO, M. M. A arte e a ciência do queijo. 2. ed. São Paulo: Globo, 1991. 297 p.
17. GERLA, P. E.; RUBIOLO, A. C. A model for determination of multicomponent difusion coefcients in foods. Journal of Food Engineering, v. 56, n. 4, p. 401-410, 2003.
18. GOMES, A. M. P.; VIEIRA, M. M.; MALCATA, F. X. Survival of probiotic microbial strains in cheese matrix during ripening: simulation of rates of salt difusion and microorganism survival. Journal of Food Engineering, v. 36, n. 3, p. 281-301, 1998.
19. GOROSTIZA, A. et al. Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal Prato cheese; a Brazilian semi-hard cows variety. Food Chemistry, v. 85, n. 3, p. 407-414, 2004.
20. GUINEE T. P.; FOX, P. F. Salt in cheese: physical, chemical e biological aspects. In: FOX, P. F. Cheese: chemistry, physical and microbiology. New York: Elsevier Applied Science, 1987. v. 1, cap. 7, p. 215-297.
21. GUINEE, T. P. Salting and the role of salt in cheese. International Journal of Dairy Technology, v. 57, n. 2-3, p. 99-109, 2004.
22. HE, F. J.; MACGREGOR, G. A. Fortnightly review: benefcial efects of potassium. British Medical Journal, v. 323, n. 7311, p. 497-503, 2001.
23. KATSIARI, M. C. et al. Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl. Food Chemistry, v. 61, n. 1-2, p. 63-70, 1998.
24. KHIN, M. M.; ZHOU, W.; PERERA, C. O. A study of the mass transfer in osmotic dehydration of coated potato cubes. Journal of Food Engineering, v. 77, n. 1, p. 84-95, 2006.
25. KILCAWLEY, K. N.; WILKINSON, M. G.; FOX, P. F. Enzime-modifed cheese: review. International Dairy Journal, v. 8, n. 1, p. 1-10, 1998.
26. LI, L. Y. Numerical simulation of mass transfer during the osmotic dehydration of biological tissues. Computational Materials Science, v. 35, n. 2, p. 75-83, 2006.
27. LINDSAY, R. C.; HARGETT, S. M.; BUSH, C. S. Efect of sodium/ potassium (1:1) chloride concentrations on quality of cheddar cheese. Journal of Dairy Science, v. 65, n. 3, p. 360-370, 1982.
28. LOMAURO, G. J.; BAKSHI, A. S. Finite-element analysis of moisture difusion in stored foods. Journal of Food Science, v. 50, n. 2, p. 392-396, 1985.
29. LUNA, J. A.; BRESSAN, J. A. Mass transfer during brining of Cuartiolo argentino cheese. Journal of Food Science, v. 51, n. 3, p. 829-831, 1986.
30. LUNA, J. A.; BRESSAN, J. A. Mass transfer during ripening of Cuartiolo argentino cheese. Journal of Food Science, v. 52, n. 2, p. 308-311, 1987.
31. LUNA, J. A.; CHAVEZ, M. S. Mathematical model for water difusion during brining of hard and semi-hard cheese. Journal of Food Science, v. 57, n. 1, p. 55-58, 1992.
32. LYNCH, N. M. In search of the salty taste. Food Technology, v. 33, n. 12, p. 57-59, 1979.
33. MARTINS, R. C. Simple fnite volumes and fnite elements procedures for food quality and safety simulations. Journal of Food Engineering, v. 73, n. 4, p. 327-338, 2006.
34. MAYOR, R. L. et al. Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions. Journal of Food Engineering, v. 74, n. 2, p. 253-262, 2006.
35. MEDINA-VIVANCO, M.; SOBRAL, A.; HUBINGER, M. D. Osmotic dehydration of tilapia fllets in limited volume of ternary solutions. Chemical Engineering Journal, v. 86, n. 1-2, p. 199-205, 2002.
36. MORRIS, H. A.; GUINEE, T. P.; FOX, P. F. Salt difusion in Cheddar cheese. Journal of Dairy Science, v. 68, n. 8, p. 1851-1858, 1985.
37. ONSAGER, L. Teories and problems of liquid difusion. Annals of the New York Academy of Sciences, v. 46, n. 5, p. 241-265, 1945.
38. PAJONK, A. S; SAUREL, R.; ANDRIEU, J. Experimental study and modeling of efective NaCl difusion: coefcients values during Emmental cheese brining. Journal of Food Engineering, v. 60, n. 4, p. 307-313, 2003.
39. PAYNE, M. R.; MORISON, K. R. A multi-component approach to salt and water difusion in cheese. International Dairy Journal, v. 9, n. 12, p. 887-894, 1999.
40. PURI, V.M.; ANANTHESWARAN, R. C. Te fnite element method in food processing: a review. Journal of Food Engineering, v. 19, n. 3, p. 247-274, 1993.
41. RAPACCI, M. Efeito da substituição do cloreto de sódio por cloreto de potássio nas características do queijo Prato. Dissertação (Mestrado em Ciência de Alimentos)-Universidade Estadual de Londrina, Londrina, 1989.
42. RICHARDSON, G. H. (Ed.). Standard methods for examination of dairy products. 5. ed. Washington: American Public Health Association, 1985. 412 p.
43. SCHROEDER, C. L. et al. Reduction of sodium chloride in Cheddar cheese: efect of sensory, microbiological and chemical properties. Journal of Dairy Science, v. 71, n. 8, p. 2010-2020, 1988.
44. SILVA, R. S. S. F.; BORSATO, D.; SILVA, L. H. M. Difusão do cloreto de sódio no processo de salga de queijos: modelagem matemática com o emprego do método de elementos fnitos. Ciência e Tecnologia de Alimentos, v. 18, n. 1, p. 87-92, 1998.
45. SORENSEN, J.; BENFELDT, C. Comparison of ripening characteristics of Danbo cheeses from two dairies. International Dairy Journal, v. 11, n. 4-7, p. 355-362, 2001.
46. TELIS, V. R. N.; MURARI, R. C. B. D. L.; YAMASHITA, F. Difusion coefcients during osmotic dehydration of tomatoes in ternary solutions. Journal of Food Engineering, v. 61, n. 2, p. 253-259, 2004.
47. WALTERS, F. H. et al. Sequential simplex optimization. Karskrona, Sweden: Licensed eletronic reprint by Multisimplex AB, 1999. 403 p.
48. WANG, L.; SUN, D. Recent developments in numerical modeling of heating or cooling processes in the food industry - a review. Trends in Food Science and Technology, v. 14, n. 10, p. 408-423, 2003.
49. WELTI-CHANES, J.; VERGARA-BALDERAS, F.; BERMÚDEZ-AGUIRRE, D. Transport phenomena in food engineering: basic concepts and advances. Journal of Food Engineering, v. 67, n. 1-2, p. 113-128, 2005.
50. ZORRILLA, S. E.; RUBIOLO, A. C. Fynbo cheese NaCl and KCl changes during ripening. Journal of Food Science, v. 59, n. 5, p. 972-975, 1994a.
51. ZORRILLA, S. E.; RUBIOLO, A. C. Modeling NaCl and KCl movement in Fynbo cheese during salting. Journal of Food Science, v. 59, n. 5, p. 976-980, 1994b.
52. ZORRILLA, S. E.; RUBIOLO, A. C. Modelling average concentrations of salt and salt substitute in partial or total volumes of semihard cylindrical cheeses. International Journal of Food Science and Technology, v. 33, n. 6, p. 501-508, 1998.