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Bag-in-box technology: Pilot system for process-ready, fermented cucumbers

Author:
Fleming, H.P., Humphries, E.G., Fasina, O.O., McFeeters, R.F., Thompson, R.L., Breidt, F. Jr.
Source:
Pickle pak science 2002 v.VIII no.1 pp. 1
Subject:
fermented foods, pickled vegetables, cucumbers, washing, blanching, cooling, food processing equipment, fermenters, bags, boxes, brining, acidification, pH, sodium chloride, calcium hydroxide, salt concentration, calcium chloride, acetic acid, starter cultures, lactic acid bacteria, Lactobacillus plantarum, pickling, malolactic fermentation, food preservation, food processing wastes, pickling quality, firmness, flavor, shelf life, storage quality
Abstract:
A pilot system was designed, constructed, and tested for preserving fermented cucumbers without generation of excess salt and organic wastes. The cucumbers are washed, blanched, cooled, aseptically transferred to a bag-in-box (250-330 gal) containing cover brine (salt to equalize at ca. 4%), inoculated with a special culture of lactic acid bacteria which does not produce CO2 from malic acid, and allowed to ferment. The system has potential benefits to the grower (marketing flexibility, value enhancement) and processor (waste elimination, improved product quality/uniformity).
Agid:
16105
Handle:
10113/16105