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Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer

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Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer

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Castell Palou, A.; Rossello, C.; Femenia, A.; Bon Corbín, J.; Simal, S. (2011). Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer. Journal of Food Engineering. 104(4):525-531. doi:10.1016/j.jfoodeng.2011.01.010

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80698

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Title: Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Abstract:
[EN] A time-domain nuclear magnetic resonance (TD-NMR) method is proposed to quick and easily determine moisture profiles during cheese drying. The method consists of a combined relaxation analysis, where the magnetization ...[+]
Subjects: Cheese drying , Diffusion model , External resistance , Moisture profiles , TD-NMR , Drying curves , Effective moisture diffusivity , External mass transfer coefficient , Mathematical modeling , Mean relative error , Relaxation analysis , Time domain , Computer simulation , Curing , Diffusion , Drying , Moisture , Nuclear magnetic resonance , Resonance , Value engineering , Time domain analysis
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 ) (eissn: 1873-5770 )
DOI: 10.1016/j.jfoodeng.2011.01.010
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2011.01.010
Thanks:
The authors would like to acknowledge the financial support provided by the Government of Spain through the MEC (AP-2005-4847) and the MECI (AGL2006-14146-C02-02).
Type: Artículo

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