Temperature evolution in a partially submerged approximate cheese cylinder

An approximate cheese cylinder is cooled while partially submerged in a flowing brine solution. Microbiological considerations require the cheese to be cooled to 4 °C or less prior to packaging. Knowledge of the temperature evolution of the product is desirable from a manufacturing perspective, and we propose a model to describe the temperature time-history of a single cheese cylinder during cooling. The combination of unusual product geometry and the discontinuity in surface temperatures motivate the use of the finite element method (FEM). The FEM solution is used to describe the cooling process, and to ascertain the minimum time necessary for the cheese to attain the required packaging temperature. The FEM solution exhibits excellent agreement with the corresponding experimental findings. The discontinuity in surface temperatures has a significant influence on the cooling regime. Future process optimisation should focus on developing methods to increase the cheese surface area in contact with the brine.

► Mathematical model for the cooling of a partially submerged cheese cylinder derived.
► Cheese equilibrium positions, and their stability, considered.
► One- and two-dimensional heat transfer models formulated, and analysed.
► Numerical results in agreement with corresponding experimental findings.
► Cooling time reduced by increasing cheese surface area in contact with brine.