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A LABORATORY STUDY ON COUNTERCURRENT DESALTING OF PICKLES
Author(s) -
BOMBEN JOHN L.,
OURKEE E. L.,
LOWE E.,
SECOR G. E.
Publication year - 1974
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.1365-2621.1974.tb02870.x
Subject(s) - countercurrent exchange , effluent , brine , leaching (pedology) , chemistry , chromatography , countercurrent distribution , pulp and paper industry , salt (chemistry) , waste management , environmental science , environmental engineering , engineering , soil science , organic chemistry , thermodynamics , physics , soil water
The technique of countercurrent leaching was applied to the desalting of salt stock pickles. Experiments and calculations showed that a spent brine of 13–14% salt can be produced in 4–6 stages and that pickles can be desalted in 48 hr. The volume of waste effluent from countercurrent leaching is considerably less than the amount from conventional leaching, and the higher concentration of salt in the effluent makes salt recovery much more practical from a cost standpoint.