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Relation Between Scald of Montmorency Cherries and Oxygen Content in Soak Tanks
Author(s) -
DEKAZOS ELIAS D.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb03276.x
Subject(s) - aeration , oxygen , chemistry , limiting oxygen concentration , pulp and paper industry , environmental science , waste management , environmental engineering , engineering , organic chemistry
SUMMARY In studies of oxygen concentration and scald in commercial soak tanks, scald developed in bruised cherries in tanks with low oxygen concentration in the water. Laboratory experiments with bruised cherries in water or in a nitrogen atmosphere showed that 2 ppm of oxygen is the critical level below which scald develops. No scald developed on bruised cherries kept in water with an almost constant oxygen level of 8.6 ppm, obtained by saturating the water with air at room temperature (23°C) for 91/2 hr. In 1965 the Air‐Aqua aeration system was tested under controlled tank storage conditions in Pennsylvania. It proved to be an effective means of increasing the oxygen level of water, thus controlling cherry scald. Aeration also provided more uniform temperatures in the tanks.