A new vacuum impregnation technique for porous foods have been developed by the research group using a new mass transfer mechanism, the hydrodinamic mechanism. A patent was presented by the Polytechnical University of Valencia about the industrial applications of this one. Previous experiments show the possibility of application of this technology to industrial cheese salting, lowering more than ten times the brine inmersion time, without apparent changes in quality parameters of cheeses, in comparison with traditionaly salted ones. The aim of this work is to study the evolution of cheeses salted by this new procedure, during rippening, comparing with normal brine salted cheeses. Also, to analyze the kinetic aspects of the vacuum impregnation process to obtain the data for industrial process optimization.
|Effective start/end date||1/07/95 → 1/07/98|
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