“…Applications of the method have already been carried out in the area of food science, technology and engineering (Lomauro & Bakshi, 1985;Naveh, Kopelman, & Pflug, 1983;Payne & Morison, 1999;Puri & Anantheswaran, 1993;Sastry, Beelman, & Speroni, 1985;Wang & Sun, 2003). The method has also been used successfully to simulate sodium chloride diffusion in cheese, using Fick's second law as the theoretical base for the phenomenon (Silva, Borsato, & Silva, 1998. As far as we know there are no studies using FEM to simulate the multicomponent diffusion in foods or in cheeses using the generalized Fick's second law of diffusion.…”