ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Average concentrations of NaCl and KCl (as salt substitute) in a cylindrical Fynbo cheese during salting and ripening stages were analytically modelled for partial and total volumes. The results obtained using the novel analytical solutions were compared with those obtained by numerical modelling solutions considering the computing central processing unit (CPU) time necessary for similar error values for each method. The CPU time was reduced when the analytical solutions were used to obtain concentrations with the same significant figures. The equations obtained could probably be used to study solute diffusion in other similar solid foodstuffs. The advantages of analytical solutions are: a short CPU time is required and these solutions can be used to predict parameters by regression of experimental data more easily.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1046/j.1365-2621.1998.00196.x
