Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigation of Salt Uptake Kinetics in White Cheese Using Mass Transfer Models and Numerical Simulation

Document Type : Original Article

Author
Mohsen Dalvi-Isfahan
Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.
10.48311/fsct.2026.119728.83093
Abstract
Salting is one of the most important stages in cheese production, significantly influencing the rheological, microbiological, and sensory properties of the final product. In cheese, controlling salt uptake and distribution is particularly important because its porous structure and high moisture content make it highly sensitive to osmotic changes. To analyze the kinetics of salt uptake, six mathematical models were applied in this study, including the diffusion model, semi‑infinite model, Azuara model, Peleg model, Zugarramurdi–Lupín model, and Weibull model. The salt diffusion experiments were designed under one‑dimensional conditions in order to be consistent with the assumptions of analytical models, particularly the semi‑infinite diffusion model. Salt concentration was measured at 4‑hour intervals using the Volhard titration method. The results indicated that the semi‑infinite model provided the highest accuracy among the theoretical models (R² = 0.999), while the Weibull model showed the best performance among the empirical models (R² = 0.996). The classical diffusion model exhibited the lowest accuracy due to the assumption of a constant diffusion coefficient and its limited compatibility with the experimental geometry. In addition, numerical simulation based on the solution of Fick’s second law using COMSOL software demonstrated that the salt diffusion front gradually progresses from the surface toward the interior over time, leading to a more uniform concentration distribution within the cheese. These findings indicate that appropriate modeling can serve as an effective tool for predicting salt mass transfer behavior and optimizing the cheese brining process.
Keywords
Cheese
Brining
Mass transfer
Kinetic modeling
Numerical simulation
Subjects
 
 
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Journal of food science and technology(Iran)
Volume 23, Issue 175 - Serial Number 175
September 2026
Pages 287-298