DETERMINACIÓN DEL COEFICIENTE DE DIFUSIÓN DEL AGUA DURANTE EL SALADO DE TROZOS DE CARNE CAPRINA USANDO EL PROBLEMA INVERSO Determining the Water Diffusion Coefficient During Salting Goat Meat Slices Using Inverse Problem

The water diffusion coefficient (D) of goat slices during pile salting using different salts was determined. Slices have 4.0 x10 –2 m; 4.0 x10 –2 m and 1.0 x10 –2 m of length, width and thickness, respectively. Slices were salting during six days (d) using NaCl y mixtures of NaCl, KCl, CaCl2 and MgCl2. Samples were removed each d and their moisture was determined. The inverse problem of determining D was solved using the LevenbergMarquardt and Silva et al. algorithms. High values of coefficient of determination (R 2 > 0.91) and low values of chi-squared ( 2 < 5.0) suggested that both of algorithms are suitable for estimate D during pile salting. D values estimated by LevenbergMarquardt algorithm ranged from 1.61 x 10 –10 m 2 /s to 2.33 x 10 –10 m 2 /s while those estimated by Silva et al. algorithm ranged from 1.46 x 10 –10 m 2 /s to 2.44 x 10 –10 m 2 /s. The values calculated by both methods differed between 3.01 to 10.68%.