The relation between NaCl and arterial hypertension has stimulated a partial substitution for KCl on cheese. However, it is very important to guarantee an adequate proportion of NaCl/KCl, and also the homogeneous distribution of these salts, to maintain the final quality of the product. Therefore, the models that calculate the salty concentration are useful tools to control the quality. In this study an analytic resolution of Fick's 2nd law, generalized for two salts, was used to simulate the salting in stationary brine. The analytic resolution, carried out through a computer program, allowed an adjustment of the diffusion coefficients and to evaluate the external resistance. The results calculated show a close comparison of the experimental values (an deviation of 2.7% to NaCl and 6.6% to KCl), validating the proposed model. The simulation can be used to adjust productivity (reducing the salting time) through the salting-time calculation for a required saltiness.
cross diffusion coefficients; stationary brine; dietary foods
