Development of salt profiles on Manchego type cheese during brining. Influence of vacuum pressure

摘要: Abstract Cheese brining is a slow process, consistent with the low values of salt diffusivity through liquid phase trapped in protein matrix, especially at temperatures. The action hydrodynamic mechanisms (HDM) porous matrix might accelerate mass transport by introducing brine directly pores. Promotion HDM occurs when pressure gradients are applied to system (e.g. applying vacuum). influence on developing concentration profiles during Manchego type cheese was analysed. Salting carried out atmospheric (BI), vacuum (50 mbar) (VI) and pulse beginning process which then continued conditions (PVI). In VI brining, developed can be better modelled an advancing disturbance front model than diffusional equations. Curd porosity moisture greatly affected kinetics, this case.