Mathematical Model for Water Diffusion During Brining of Hard and Semi‐hard Cheese

The integral method, which is an approximate analytic method, was used to obtain the theoretical profile of moisture changes during brining of cheese. A mass layer was defined in the model where all water variations take place. The model was applied at different times to semi‐hard cheese brining and compared with experimental data. A moisture pseudo diffusion coefficient was obtained from experimental data as part of the proposed model. Agreement was good, which demonstrated the applicability of the model.