Solute (sodium chloride) transference through a three-dimensional matrix (cheese) was studied applying the finite element method (MEF). The variational formulation (Galerkin) of the differential problem (diffusion model) had as the theoretical basis Fick’s second law. The methods for time integration were developed according to Crank-Nicolson (central difference), and modified Euler (backward difference), which presented unconditional stability. The computational program proved to be versatile in solving sampling situations in realistic condition and can be used in complex geometry. The proposed method gave good estimation of salt gain in the cheese when using a diffusion coefficient which value can be calculated by extrapolation of experimental data. The application of numeric method (MEF), with Crank-Nicolson scheme, in the simulation of diffusion of sodium chloride in the brining showed to be close to the values published in specialized literature.
simulation; finite element; diffusion; cheese brining
