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 language | English (US) |
|---|---|
| Pages (from-to) | 1447-1458 |
| Number of pages | 12 |
| Journal | Drying Technology |
| Volume | 16 |
| Issue number | 7 |
| DOIs | |
| State | Published - 1998 |