A model for determination of multicomponent diffusion coefficients in foods

Autores
Gerla, Patricia; Rubiolo, Amelia Catalina
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The simultaneous diffusion of NaCl, lactic acid and water in cheese during brining, were experimentally and theoretically evaluated using multicomponent and pseudobinary mass transport models. The average concentration data of each solute in the solid at different process times were correlated with theoretical models determining the diffusion coefficients values for each solute. Applying a ternary model, main and cross diffusion coefficient values for NaCl and lactic acid showed a non-reciprocal flux interaction. The NaCl diffusion rate resulted independent of the lactic acid concentration gradient, while the lactic acid diffusion rate was increased 12 times due to NaCl concentration changes in the cheese. The results established the importance of using multicomponent mass transport models to evaluate the flux variation of solute in the global flux value.
Fil: Gerla, Patricia. Universidad de la República; Uruguay
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
Difusion
Multicomponent
Cheese
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/28550
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/28550
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling A model for determination of multicomponent diffusion coefficients in foodsGerla, PatriciaRubiolo, Amelia CatalinaDifusionMulticomponentCheesehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The simultaneous diffusion of NaCl, lactic acid and water in cheese during brining, were experimentally and theoretically evaluated using multicomponent and pseudobinary mass transport models. The average concentration data of each solute in the solid at different process times were correlated with theoretical models determining the diffusion coefficients values for each solute. Applying a ternary model, main and cross diffusion coefficient values for NaCl and lactic acid showed a non-reciprocal flux interaction. The NaCl diffusion rate resulted independent of the lactic acid concentration gradient, while the lactic acid diffusion rate was increased 12 times due to NaCl concentration changes in the cheese. The results established the importance of using multicomponent mass transport models to evaluate the flux variation of solute in the global flux value.Fil: Gerla, Patricia. Universidad de la República; UruguayFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier2003-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/mswordapplication/pdfhttp://hdl.handle.net/11336/28550Gerla, Patricia; Rubiolo, Amelia Catalina; A model for determination of multicomponent diffusion coefficients in foods; Elsevier; Journal of Food Engineering; 56; 12-2003; 401-4100260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(02)00213-3info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:22:28Zoai:ri.conicet.gov.ar:11336/28550instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:22:28.864CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A model for determination of multicomponent diffusion coefficients in foods
title A model for determination of multicomponent diffusion coefficients in foods
spellingShingle A model for determination of multicomponent diffusion coefficients in foods
Gerla, Patricia
Difusion
Multicomponent
Cheese
title_short A model for determination of multicomponent diffusion coefficients in foods
title_full A model for determination of multicomponent diffusion coefficients in foods
title_fullStr A model for determination of multicomponent diffusion coefficients in foods
title_full_unstemmed A model for determination of multicomponent diffusion coefficients in foods
title_sort A model for determination of multicomponent diffusion coefficients in foods
dc.creator.none.fl_str_mv Gerla, Patricia
Rubiolo, Amelia Catalina
author Gerla, Patricia
author_facet Gerla, Patricia
Rubiolo, Amelia Catalina
author_role author
author2 Rubiolo, Amelia Catalina
author2_role author
dc.subject.none.fl_str_mv Difusion
Multicomponent
Cheese
topic Difusion
Multicomponent
Cheese
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The simultaneous diffusion of NaCl, lactic acid and water in cheese during brining, were experimentally and theoretically evaluated using multicomponent and pseudobinary mass transport models. The average concentration data of each solute in the solid at different process times were correlated with theoretical models determining the diffusion coefficients values for each solute. Applying a ternary model, main and cross diffusion coefficient values for NaCl and lactic acid showed a non-reciprocal flux interaction. The NaCl diffusion rate resulted independent of the lactic acid concentration gradient, while the lactic acid diffusion rate was increased 12 times due to NaCl concentration changes in the cheese. The results established the importance of using multicomponent mass transport models to evaluate the flux variation of solute in the global flux value.
Fil: Gerla, Patricia. Universidad de la República; Uruguay
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description The simultaneous diffusion of NaCl, lactic acid and water in cheese during brining, were experimentally and theoretically evaluated using multicomponent and pseudobinary mass transport models. The average concentration data of each solute in the solid at different process times were correlated with theoretical models determining the diffusion coefficients values for each solute. Applying a ternary model, main and cross diffusion coefficient values for NaCl and lactic acid showed a non-reciprocal flux interaction. The NaCl diffusion rate resulted independent of the lactic acid concentration gradient, while the lactic acid diffusion rate was increased 12 times due to NaCl concentration changes in the cheese. The results established the importance of using multicomponent mass transport models to evaluate the flux variation of solute in the global flux value.
publishDate 2003
dc.date.none.fl_str_mv 2003-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/28550
Gerla, Patricia; Rubiolo, Amelia Catalina; A model for determination of multicomponent diffusion coefficients in foods; Elsevier; Journal of Food Engineering; 56; 12-2003; 401-410
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/28550
identifier_str_mv Gerla, Patricia; Rubiolo, Amelia Catalina; A model for determination of multicomponent diffusion coefficients in foods; Elsevier; Journal of Food Engineering; 56; 12-2003; 401-410
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/S0260-8774(02)00213-3
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/msword
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614216270479360
score 13.070432

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