Simultaneous heat and moisture transfer in cheddar cheese during cooling. I. numerical simulation

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Abstract

Numerical simulation method was developed and used to predict temperature and moisture distribution in large Cheddar cheese block during cooling based on a simultaneous heat and mass transfer model. The predicted results agreed well with the experimental results. The results suggest that cooling for 3 to 4 days would be sufficient to achieve fairly uniform distribution of temperature and moisture in a 640 lb Cheddar cheese block.

Original languageEnglish (US)
Pages (from-to)1447-1458
Number of pages12
JournalDrying Technology
Volume16
Issue number7
DOIs
StatePublished - Jan 1 1998

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