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Thermodynamic analysis of salting cheese process

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Thermodynamic analysis of salting cheese process

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dc.contributor.author Velazquez-Varela, Jose es_ES
dc.contributor.author Fito Suñer, Pedro José es_ES
dc.contributor.author Castro Giráldez, Marta es_ES
dc.date.accessioned 2017-05-22T07:00:38Z
dc.date.available 2017-05-22T07:00:38Z
dc.date.issued 2014-06
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/81545
dc.description.abstract [EN] The manufacture of cheese is a complex process which involves several phases and biochemical transformations. All these variables have important influence over the performance, composition and quality of cheese. Therefore, the optimization of the manufacturing process of this product is difficult. Salting process involves complex phenomena which are hardly to explain, and one of its main problems is the difficulty to control de simultaneous water and salt fluxes into the product and to control the proteins transformations throughout process. Water and salt transport during osmotic treatment of cheese in saturated brine, were investigated by using a thermodynamic approach. Moisture, water activity, dielectric properties and volume were measured in treated and reposed samples. A nonlinear irreversible thermodynamic model has been developed to determine the transport of water and ions through the structure of cheese, obtaining a phenomenological coefficient of 1.8 . 10(-5) mol(2) s(-1) m(-2). This model describes various phenomena that occur in salting cheese process, including the different driving forces. (C) 2014 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship Author J. Velazquez-Varela thanks the Consejo Nacional de Ciencia y Tecnologia (CONACyT) of Mexico for their support. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Ciencia e Innovación, Spain [AGL2011-30096] es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Cheese es_ES
dc.subject Salting process es_ES
dc.subject Nonlinear irreversible thermodynamic model es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Thermodynamic analysis of salting cheese process es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2014.01.017
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Velazquez-Varela, J.; Fito Suñer, PJ.; Castro Giráldez, M. (2014). Thermodynamic analysis of salting cheese process. Journal of Food Engineering. 130:36-44. doi:10.1016/j.jfoodeng.2014.01.017 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.jfoodeng.2014.01.017 es_ES
dc.description.upvformatpinicio 36 es_ES
dc.description.upvformatpfin 44 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 130 es_ES
dc.relation.senia 259268 es_ES
dc.identifier.eissn 1873-5770


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