Numerical Heat Transfer Modeling in Ultrafilterated White Cheese

Temperature profile and moisture concentration during the cheese salting process play an important role in cheese quality since the microbial and enzyme activities، are affected by them. In this work، a one dimensional heat transfer model was developed in the ultrafilterated cheese by using the numerical solution of the Fourier second law with finite difference method (Crank- Nicholson scheme) as a function of internal (cheese chemical composition at any point) and external variables (temperature and air velocity of storage). The comparison of the experimental and predicted temperature values using MATLAB showed a good agreement between the model and the experimental data (R2 > 99).