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Licensed Unlicensed Requires Authentication Published by De Gruyter August 10, 2011

Experimental Study and Modeling NaCl Mass Transfer during Feta Cheese Ripening

  • Xujun Zhu , Liming Zhao , Shaowei Liu , Wei Huang and Shuang Zhao

The NaCl spatial distribution and model development during two ripening stages of Feta cheese were studied in the paper. The results showed that NaCl spatial distribution of 12 locations for each layer had no significant differences (P>0.05) during the whole ripening, while the values of NaCl spatial distribution of each layer had significant differences (p<0.05) during stage I (from day 1 to day 20) but no significant differences (P>0.05) during stage II (from day 20 to day 60). Based on statistical analysis of experimental data, the power models with three sets of parameters for three layers were developed during stage I, and a sigmoid model was developed for the entire cheese during stage II. The R2 of the four models were 0.975, 0.978, 0.991 and 0.997, respectively. The models had a good fit of experimental values and can be used to predict the spatial distribution of NaCl content in Feta cheese ripening.

Published Online: 2011-8-10

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

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