Optimization of space and time discretization during the finite element method application to multicomponent diffusion simulation

Abstract

The space and time discretization of the finite element method was optimized for following application in multicompon ent diffusion simulation during Prato cheese salting, a traditional and much consumed foodstuff in Brazil originated from the European Gouda cheese. It was ascertained that the correct choice of the time intervals and mesh is fundame ntal in applying the method. After optimization the simulated result s were in agreement with the experimental and calculated results by the analytical method, showing that the method is a promising tool for simulation of diffusive processes when two solutes are considered, and is also a much less restrictive technique than the analytical method.