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EFFECT OF BRINE DEPTH ON PHYSICAL PROPERTIES OF BRINE‐STOCK CUCUMBERS
Author(s) -
FLEMING H. P.,
THOMPSON R. L.,
BELL T. A.,
MONROE R. J.
Publication year - 1977
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.1365-2621.1977.tb08401.x
Subject(s) - brine , hydrostatic pressure , pickling , chemistry , buoyancy , physics , organic chemistry , quantum mechanics , thermodynamics
The effect of brine depth on the quality of brined pickling cucumbers was determined. Brines were maintained at specific and uniform concentrations of dissolved CO 2 with either CO 2 , 68% CO 2 in N 2 , or N 2 bubbled through the brines. The extent of bloater damage (hollow cucumbers) varied directly with CO 2 concentration and inversely with brine depth. Also, the rate at which cucumbers acquired a cured appearance increased with brine depth. Tests showed that brine depth affected bloater formation by its influence on three variables: CO 2 concentration, hydrostatic pressure and buoyancy pressure. In nonpurged fermentations, CO 2 retention increased with brine depth. Hydrostatic pressure, which increases with brine depth, caused resistance to bloater formation. Damage caused by buoyancy pressure was greater in freshly brined cucumbers near the top than in lower sections of the tanks. Bloater damage in natural, unpurged fermentations varied because of differences in the combined effects of the three depth‐related variables cited above. The study suggested that brine‐stock quality would be improved if cucumbers were brined in tanks deeper than those presently used; however, CO 2 would have to be removed from the brine and buoyancy pressure would have to be properly distributed.