Simulation of NaCl and KCl mass transfer during salting of Prato cheese in brine with agitation: a numerical solution-Reference-Cited by-同舟云学术

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Simulation of NaCl and KCl mass transfer during salting of Prato cheese in brine with agitation: a numerical solution

Published:2007-09 Issue:3 Volume:24 Page:337-349
ISSN:0104-6632
Container-title:Brazilian Journal of Chemical Engineering
language:
Short-container-title:Braz. J. Chem. Eng.

Author:

Bona E.¹,Carneiro R. L.¹,Borsato D.¹,Silva R. S. S. F.¹,Fidelis D. A. S.¹,Silva L. H. Monken e²

Affiliation:

1. State University of Londrina, Brazil

2. School of Apucarana, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

General Chemical Engineering

Link

http://www.scielo.br/pdf/bjce/v24n3/a04v24n3.pdf

Reference41 articles.

1. Why food Microstructure?;Aguilera J.M.;Journal of Food Engineering,2005

2. Microstructural Principles of Food Processing and Engineering;Aguilera J.M.,1999

3. Application Implementation of Finite Element Methods;Akin J.E.,1982

4. Official Methods of Analysis,1984

5. A First Course in the Finite Element Method;Bickford W.B.,1990

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1. SIMULATION OF THE DIFFUSION PROCESS OF NaCl AND KCl IN OLIVE PULP USING THE FINITE ELEMENT METHOD;Química Nova;2023

2. DIFFUSION STUDY OF NaCl AND KCl AT THE SOLUTION/OLIVE INTERFACE: MATHEMATICAL MODELING USING THE FINITE ELEMENT METHOD AND SELF-ORGANIZING FEATURE MAP (SOFM)-TYPE NEURAL NETWORKS;Química Nova;2023

3. Mathematical Modeling of the Film Influence on the Salting Time of Mozzarella Cheese in a Static and Dynamic System: Application of Artificial Neural Networks of the Multilayer Perceptron Type;Journal of the Brazilian Chemical Society;2022

4. 3D Simulation and Artificial Neural Networks Application in the Diffusion Study of Champignon Mushroom/Solution Interface During the Salting;Journal of the Brazilian Chemical Society;2022

5. Application of artificial neural networks in the study of Mozzarella cheese salting;Food Science and Technology;2021-06

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