Solubility and effective diffusion coefficient of CO2 in fresh cheese (type Minas Frescal)

Abstract

AbstractCarbon dioxide (CO2) is the most important gas used in modified atmosphere packaging of nonrespiring foods. In this technique, the gas solubilizes into the aqueous and lipid phases of food and exerts an antimicrobial effect. In the present study, the solubility and effective diffusion coefficient of CO2 in fresh cheese (type Minas Frescal) were determined at 4, 7, and 10°C by a manometric method. The value was obtained using the mathematical modeling (transient mass transfer and Fick's law) and a numerical procedure (exhaustive search method) to minimize the error between experimental and predicted values. The highest solubility value was obtained at 4°C, resulting from combined effects of temperature and complex phase transitions in fat content, shown by differential scanning calorimetry curves. Higher values corresponded to lower . Solubility and effective diffusion coefficient are important parameters for designing and developing new food products and food processes.Practical ApplicationsThis study presented a procedure to quantify the mass transfer of CO2 gas in fresh cheese. The knowledge of the CO2 transfer properties in food can help the industry concerning about the choice of the amount and composition of the gas used in modified atmosphere packaging. In which, a gaseous mixture (CO2/N2) is introduced into packaging resulting in the extension of the cheese shelf life. Additionally, the procedure used in cheese can be easily extended to estimate the transfer properties of CO2 in other nonrespiring food.