Multicomponent diffusion modeling and simulation in prato cheese salting using brine at rest: The finite element method approach-Reference-Cited by-同舟云学术

Multicomponent diffusion modeling and simulation in prato cheese salting using brine at rest: The finite element method approach

Published:2007-04 Issue:3 Volume:79 Page:771-778
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bona Evandro,Silva Rui Sérgio S.F. da,Borsato Dionísio,Silva Luiz Henry M.,Fidelis Dayanne Aline de Souza

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. Bona, E. (2004). Mixed salting with NaCl and KCl in prato cheese: Modeling of multicomponent diffusion applying the finite element method. 120p. Dissertation (Master in Food Science) – Universidade Estadual de Londrina, Londrina (in Portuguese).

3. Aplicativo para otimização empregando o método simplex seqüencial;Bona;Acta Scientiarum,2000

4. Difusão multicomponente durante a salga mista de queijo prato;Bona;Ciência e Tecnologia de Alimentos,2005

5. The finite element technique: An introduction for engineers;Brebbia,1975

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