Cheese is preserved by storing it in brine at 12% NaCl concentration. The initial NaCl concentration in the cheese is 0.2% and the moisture content is 66% (wet basis). The convection mass transfer coefficient on the cheese surface is high enough to result in a mass transfer Biot number higher than 100. The mass diffusivity of NaCl in cheese is 1.1x10-10 m2 /s. Estimate the time required for the salt concentration in the center of an 8 x 6 x 4 cm cheese block to reach 1.7%. Note that while the concentration percentages in cheese are kg NaCl per unit kg of cheese, the brine concentration is kg NaCl per unit kg of water. Take the equilibrium distribution coefficient as 1.35. solve it like in fourier>0.2 and use equations in transient heat transfer. not charts