Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method

Bona, Evandro; Silva, Rui Sérgio dos Santos Ferreira da; Borsato, Dionísio; Silva, Luiz Henry Monken e; Fidelis, Dayanne Aline de Souza

doi:10.1590/s0101-20612010000400018

Cited by 6 publications

(3 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among them, Prato cheese stands out for its high nutritional value. A homogeneous distribution of NaCl is essential for its final quality (Bona et al, 2006(Bona et al, , 2010Silva et al, 2017). Therefore, salting is an important step in cheesemaking, consisting of its immersion in brine, static or dynamic, in which the salt spreads into the solid by mass diffusion mechanisms (Albarracín et al, 2011;Guinee, 2004).…”

Section: Introductionmentioning

confidence: 99%

Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese

et al. 2020

Self Cite

View full text Add to dashboard Cite

Problems related to high blood pressure have led consumers to choose foods with low levels of sodium chloride, and an alternative to reduce the salt content of this salt is its partial replacement with KCl. In order to not affect the sensory properties of cheese, salting was performed using a solution containing 70% of NaCl and 30% of KCl in a static and dynamic system. During the salting process by immersion, the mass transfer is affected by the formation of a film on the cheese surface. The analysis of the diffusion of salts in the film can be performed using self-organizing map (SOM) combined with the Finite Element Method (FEM). Through these tools, a greater influence of the film was observed when the static system was applied and that the diffusion is different according to the studied position. On the biosolid sides the diffusion was more pronounced than in the center, indicating a decrease in the film thickness towards the edges. The SOM combined with 3D modeling showed to be an efficient tool to investigate the formation, influence and behavior of the film during the diffusion of Na + and K + on salting of Prato cheese.

show abstract

Section: Introductionmentioning

confidence: 99%

Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…K cations seemed to diffuse into cheese more rapidly than Na although Bona et al . (2010) calculated a higher diffusion coefficient of NaCl compared to KCl in Prato cheese, which has a structure, size and ripening time quite different from Grana cheese. At T 6 , both cations showed an equal average distribution along the three layers, thus confirming previous findings (Morris, 1985; Srbinovska et al .…”

Section: Resultsmentioning

confidence: 99%

The impact of sodium chloride reduction on Grana-type cheese production and quality

Tidona¹,

Bernardi²,

Francolino³

et al. 2019

Journal of Dairy Research

View full text Add to dashboard Cite

With the aim to reduce the Na content, hard cheeses manufactured using the same technology as for Grana cheese (Grana-type) were salted using three brines containing different amounts of KCl (K-brines) and compared with control cheeses, salted with marine NaCl. A lower weight loss was observed in cheeses salted with K-brines (K-cheeses), whereas the yield and dry matter did not differ significantly between K-cheeses and controls. After 3 months of ripening (T3), the distribution of the Na cations (Na) was centripetal, with a higher Na concentration in the outer (0–3 cm of depth) layer, whereas the K cations (K) seemed to diffuse into the cheese more rapidly and homogeneously. Starting from the 6th month (T6), the distribution of both Na and K was stabilized through the different cheese layers. The use of the brine with the highest concentration of potassium (53.8% K) enabled us to successfully halve the Na content compared to the controls whereas, with the other brines, the reduction of Na was below 30%. At the end of ripening (T9), all the cheeses were without defects and the partial substitution of Na with K did not impact on the chemical composition, microbiological characteristics and ripening process. The sensory evaluation did not show any difference between K-salted and control cheeses in discriminant analysis.

show abstract

“…The high content of major elements, mainly Na, could be due to the use of the method of salting by immersion (brine at 28%) applied in the production of cheese in this study; this salting method produces a diffusion of the NaCl inside the cheese's matrix, favoring the release of water and a greater concentration of these elements (Moreno-Rojas et al, 2012). Due to the concentrations of Na found in the cheeses of this research, this type of food is recommended for people with skeletal, neurological problems and non-hypertensive (Macedo & Malcata, 1997;Bona et al, 2010). Dnly the elements Ca and Mg were similar (P < 0.05) between both cheeses types; this is due to the fact that Ca and Mg, when linked to the solid phase of the cheese, have a lower degree of mobility and the loss of these metals is minimal between fresh and ripened cheese (Moreno-Rojas et al, 1994); This effect was also observed by Herrera-García et al (2006) and González-Martin et al (2009) in fresh and matured Spanish goat cheeses.…”

Section: Major Elementsmentioning

confidence: 96%

Minerals multi-element analysis and its relationship with geographical origin of artisanal Mexican goat cheeses

et al. 2019

View full text Add to dashboard Cite

The objective of this study was to perform a profile of mineral elements and the relationship of those as markers of geographical origin of artisanal goat cheese from the State of Veracruz, Mexico. On fresh and mature goat cheeses the quantified elements were: heavy (aluminum, arsenic, cadmium, lead), major (calcium, potassium, sodium, magnesium), essential (cobalt, chromium, copper, iron, manganese, selenium, zinc), and others (nickel and strontium). The database using variance analyses and discriminant function analysis was analyzed. Differences (P < 0.05) were found in the contents of elements between fresh and mature cheeses. The content of major, essential and other elements were similar to the results from other investigations. The concentration of arsenic and lead surpassed the limits accepted by international and Mexican standards. Nine elements helped to determine the geographic origin of the goat cheeses.

show abstract

Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method

Cited by 6 publications

References 24 publications

Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese

Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese

The impact of sodium chloride reduction on Grana-type cheese production and quality

Minerals multi-element analysis and its relationship with geographical origin of artisanal Mexican goat cheeses

Contact Info

Product

Resources

About