Modelling of moisture and salt transport in gelatine gels during drying at constant temperature

Broyart, Bertrand; Boudhrioua, Nourhène; Bonazzi, Catherine; Daudin, Jean-Dominique

doi:10.1016/j.jfoodeng.2006.12.024

Cited by 11 publications

(5 citation statements)

References 25 publications

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“…The temperature increase accelerated solutes (moisture or salt) diffusion. This effect is well discussed in literature (Bellagha et al, 2007;Boudhrioua et al, 2003a;Bohuon, 1995;Broyart et al, 2007;Hadrich et al, 2008).…”

Section: Influence Of Temperaturesupporting

confidence: 54%

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Study of moisture and salt transfers during salting of sardine fillets

Boudhrioua

Djendoubi

Bellagha

et al. 2009

Journal of Food Engineering

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Section: Influence Of Temperaturesupporting

confidence: 54%

“…2b) and the simultaneous moisture removal were accelerated when temperature increased. The effect of temperature on mass transfer is well discussed in the literature (Bellagha et al, 2007;Bohuon, 1995;Broyart et al, 2007). Fig.…”

Section: Time-temperature Effectsmentioning

confidence: 81%

Study of moisture and salt transfers during salting of sardine fillets

Boudhrioua

Djendoubi

Bellagha

et al. 2009

Journal of Food Engineering

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“…These three approaches are based on kinetic, thermodynamic and hydrodynamic considerations, respectively [12].…”

Section: Generalized Fick's Modelmentioning

confidence: 99%

“…This point considerably restricts the use of multicomponent diffusion coefficients found in the literature since these precisions are often lacking. Note that relationships between these coefficients and the binary values are not known a priori [12].…”

Section: Generalized Fick's Modelmentioning

confidence: 99%

Determination of the diffusion coefficients of small solutes in cheese: A review

Floury

Jeanson

Aly

et al. 2010

Dairy Sci. Technol.

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-In cheese technology, the mass transfer of small solutes, such as salt, moisture and metabolites during brining and ripening, is very important for the final quality of the cheese. This paper has the following objectives: (i) to review the data concerning the diffusion coefficients of solutes in different cheese types; (ii) to review the experimental methods available to model the mass transfer properties of small solutes in complex matrices such as cheese; and (iii) to consider some potential alternative approaches. Numerous studies have reported the transfer of salt in cheese during brining and ripening. Regardless of the type of cheese and its composition, the effective diffusion coefficients of salt have been reported to be between 1 and 5.3 × 10 −10 m 2 ·s −1 at 10-15°C. However, few papers have dealt with the mass transfer properties of other small solutes in cheese. Most of the reported effective diffusion coefficient values have been obtained by macroscopic and destructive concentration profile methods. More recently, some other promising techniques, such as nuclear magnetic resonance, magnetic resonance imaging or fluorescence recovery after photobleaching, are currently being developed to measure the mass transfer properties of solutes in heterogeneous media at microscopic scales. However, these methods are still difficult to apply to complex matrices such as cheese. Further research needs to focus on: (i) the development of nondestructive techniques to determine the mass transfer properties of small solutes at a microscopic level in complex matrices such as cheese; and (ii) the determination of the mass transfer properties of metabolites that are involved in enzymatic reactions during cheese ripening. cheese / mass transfer / diffusion / modelling / solute Article published by EDP SciencesRésumé -Détermination des coefficients de diffusion de petits solutés dans le fromage : une synthèse. En technologie fromagère, le transfert de petits solutés, tels que le sel, l'eau et les métabolites au cours du saumurage et de l'affinage, joue un rôle majeur sur la qualité finale du fromage. Cette revue bibliographique a pour objectifs principaux : (i) de faire le bilan des valeurs publiées des coefficients de diffusion de différents solutés dans les fromages ; (ii) de passer en revue les méthodes expérimentales disponibles pour déterminer les propriétés de transfert des petits solutés dans des milieux complexes comme le fromage ; (iii) de considérer les méthodes alternatives potentiellement applicables aux fromages. Dans la littérature, de nombreuses études ont été publiées au sujet du transfert de sel dans les fromages au cours du saumurage et de l'affinage. En fonction du type de fromage et de sa composition, les coefficients de diffusion effectifs du sel sont compris entre 1 et 5,3 × 10 −10 m 2 ·s −1 à des températures comprises entre 10 et 15°C. Très peu d'études concernant les propriétés de transfert d'autres petits solutés dans les fromages ont été publiées. La plupart des coefficients de diffusi...

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“…Segundo Bertrand (2007) de um ponto de vista macroscópico, os fenômenos de transporte de massa em produtos alimentares dependem principalmente da natureza das substâncias de difusão e da sua estrutura. Geralmente, o produto de interesse que se presume ser constituído por uma solução aquosa (mistura de água, sal, açúcares e outros componentes solúveis) retida dentro de uma rede tri-dimensional sólida mais ou menos deformável é considerado componente não solúvel (chamados de matéria seca).…”

Section: Condições Internas De Secagemunclassified

Redimensionamento e análise térmica de equipamento de secagem contínua utilizando princípios fundamentais de transferência de massa e calor

Groff¹

2023

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Modelling of moisture and salt transport in gelatine gels during drying at constant temperature

Cited by 11 publications

References 25 publications

Study of moisture and salt transfers during salting of sardine fillets

Study of moisture and salt transfers during salting of sardine fillets

Determination of the diffusion coefficients of small solutes in cheese: A review

Redimensionamento e análise térmica de equipamento de secagem contínua utilizando princípios fundamentais de transferência de massa e calor

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