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. https://doi.org/10.1016/j.jfoodeng.2011.01.010
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80698
Title:
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Moisture profiles in cheese drying determined by TD-NMR: Mathematical modeling of mass transfer
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Author:
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Castell Palou, A
Rossello, Carmen
Femenia, Antoni
Bon Corbín, José
Simal, S.
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UPV Unit:
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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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Issued date:
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Abstract:
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[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 ...[+]
[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 at a certain time is determined by both the longitudinal and the transverse NMR relaxation processes. The drying experiments were carried out at 16 °C and 0.2-0.5 m/s for 32 days, and allowing only one-direction mass transfer. A diffusion model was formulated taking into account the external resistance to mass transfer. Both effective moisture diffusivity and external mass transfer coefficient were simultaneously identified (3.71 × 10 -11 m 2/s and 2.95 × 10 -8 m/s, respectively). The proposed model allowed a satisfactory simulation of both the drying curve (mean relative error (MRE) = 0.4% and percentage of explained variance (%var) = 99.7%) and the moisture profiles (average MRE = 4.4% and %var = 94.5%). © 2011 Elsevier Ltd. All rights reserved.
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Subjects:
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Cheese drying
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Diffusion model
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External resistance
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Moisture profiles
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TD-NMR
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Drying curves
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Effective moisture diffusivity
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External mass transfer coefficient
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Mathematical modeling
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Mean relative error
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Relaxation analysis
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Time domain
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Computer simulation
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Curing
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Diffusion
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Drying
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Moisture
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Nuclear magnetic resonance
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Resonance
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Value engineering
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Time domain analysis
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Copyrigths:
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Cerrado |
Source:
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Journal of Food Engineering. (issn:
0260-8774
) (eissn:
1873-5770
)
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DOI:
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10.1016/j.jfoodeng.2011.01.010
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Publisher:
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Elsevier
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Publisher version:
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http://doi.org/10.1016/j.jfoodeng.2011.01.010
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Project ID:
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info:eu-repo/grantAgreement/MEC//AP2005-4847/ES/AP2005-4847/
info:eu-repo/grantAgreement/MEC//AGL2006-14146-C02-02/ES/SECADO INTERMITENTE DE PRODUCTOS ALIMENTARIOS: INFLUENCIA DE LAS VARIABLES DE PROCESO EN LA CALIDAD DEL PRODUCTO FINAL/
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Thanks:
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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).
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Type:
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Artículo
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