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Salting by immersion in a solution containing sodium chloride is one of the oldest and most commonly used treatments for food preservation, since this salt not only has antimicrobial activity, but also promotes chemical and nutritional changes, enhancing the flavor, texture, color and regulating moisture in the final product (Thibaudeau et al., 2015). Various types of foods, such as meat, fish, eggs, cheese, olives, pickles, potatoes, carrots, among others, are still obtained through the use of this preservation process (Dixit et al., 2018; Bordin et al., 2018).

Influence of film coefficient during multicomponent diffusion – KCl/NaCl in biosolid for static and agitated system using 3D computational simulation