ESTIMATION OF NACL AND WATER DIFFUSION COEFFICIENTS VALUE IN ULTRAFILTRATION FETA CHEESE DURING DRY SALTING

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RAHMANI KOROOSH; HAMDAMI NASER

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Seminar Paper

Paper Information

Seminar: CHEMICAL ENGINEERING CONGRESS AND EXHIBITION
Year:2010 | Issue:13

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Title

ESTIMATION OF NACL AND WATER DIFFUSION COEFFICIENTS VALUE IN ULTRAFILTRATION FETA CHEESE DURING DRY SALTING

Author(s)

RAHMANI KOROOSH | HAMDAMI NASER

Keywords

CHEESE

DRY SALTING

EFFECTIVE DIFFUSION COEFFICIENT

MASS TRANSFER

MODELING

ULTRAFILTRATION

Abstract

NACL DIFFUSION IN CHEESE GENERALLY DESCRIBED USING SECOND FICK’S LAW WITH AN EFFECTIVE MASS TRANSFER COEFFICIENT. THERE ARE DIFFERENT METHODS TO DETERMINATION OF THE MASS DIFFUSIVITY THAT IN THIS STUDY, THEY ARE BRIEFLY PRESENTED AND DISCUSSED. IN THIS WORK, CONSTANT AND VARIABLE SALT DIFFUSION COEFFICIENTS WERE ESTIMATED IN UF–FETA CHEESE BY USING EXPERIMENTAL SALT TIME–DEPENDENT CONCENTRATION-DISTANCE PROFILES. THESE EXPERIMENTAL PROFILES FOR UF-FETA CHEESE WERE DETERMINED WITH RECTANGULAR SAMPLES ENSURING SEMI-INFINITE UNIDIRECTIONAL MASS TRANSFER WITH SATURATED BRINING AQUEOUS SOLUTIONS AT THE DIFFERENT TEMPERATURES (3, 11, 19 AND 27OC) AND BRINING TIMES (6, 12, 24, 48 H).CONSIDERING A BINARY DIFFUSION SYSTEM CONSTITUTED BY THE CHEESE WATER AND THE NACL SOLUTE, THE NACL DIFFUSION KINETICS WERE ANALYZED AT EACH INVESTIGATED TEMPERATURE BY TWO DIFFERENT APPROACHES: FIRSTLY, USING THE SECOND FICK’S LAW WITH A CONSTANT NACL DIFFUSIVITY, WHICH GAVE A POOR INTERPRETATION OF THE EXPERIMENTAL DATA, SECONDLY, USING THE BOLTZMANN’S METHOD WITH A CONCENTRATION DEPENDENT DIFFUSION COEFFICIENT, WHICH GAVE A GOOD AGREEMENT WITH THE EXPERIMENTAL DATA. FINALLY THE VARIATION OF THE SALT EFFECTIVE DIFFUSIVITY AS A FUNCTION OF TEMPERATURE WAS REPRESENTED BY THE ARRHENIUS’S RELATION. CONSTANT SALT DIFFUSIVITY VARIED FROM 0.614×10-11 TO 12.773×10-10 M2/S IN THE TEMPERATURE RANGE OF 3–27OC. IT CAN BE CONCLUDED THAT THE SALT DIFFUSIVITY VALUES DECREASED WITH THE SALT CONCENTRATION AND INCREASED WITH THE TEMPERATURE. AROUND 11OC, ABNORMALLY, VARIABLE DIFFUSIVITY DECREASED WITH TEMPERATURE INCREASING.

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APA: Copy

RAHMANI, KOROOSH, & HAMDAMI, NASER. (2010). ESTIMATION OF NACL AND WATER DIFFUSION COEFFICIENTS VALUE IN ULTRAFILTRATION FETA CHEESE DURING DRY SALTING. IRANIAN NATIONAL CHEMICAL ENGINEERING CONGRESS & 1ST INTERNATIONAL REGIONAL CHEMICAL AND PETROLEUM E. SID. https://sid.ir/paper/908844/en

Vancouver: Copy

RAHMANI KOROOSH, HAMDAMI NASER. ESTIMATION OF NACL AND WATER DIFFUSION COEFFICIENTS VALUE IN ULTRAFILTRATION FETA CHEESE DURING DRY SALTING. 2010. Available from: https://sid.ir/paper/908844/en

IEEE: Copy

KOROOSH RAHMANI, and NASER HAMDAMI, “ESTIMATION OF NACL AND WATER DIFFUSION COEFFICIENTS VALUE IN ULTRAFILTRATION FETA CHEESE DURING DRY SALTING,” presented at the IRANIAN NATIONAL CHEMICAL ENGINEERING CONGRESS & 1ST INTERNATIONAL REGIONAL CHEMICAL AND PETROLEUM E. 2010, [Online]. Available: https://sid.ir/paper/908844/en

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