Premium
RECYCLING BISULFITE BRINES USED IN SWEET CHERRY PROCESSING
Author(s) -
PANASIUK O.,
SAPERS G. M.,
ROSS L. R.
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.tb12644.x
Subject(s) - brine , chemistry , lime , land reclamation , pulp and paper industry , food science , metallurgy , materials science , archaeology , organic chemistry , engineering , history
Recycling was evaluated as a means of alleviating pollution from cherry processing brines. Brines were reclaimed by filtration, treatment with activated carbon, and addition of SO 2 and lime. Cherries processed with reclaimed brine were similar in composition, color, and firmness to controls. The capacity of the reclamation system was estimated. Reclaimed brine became discolored if iron exceeded 30–40 ppm. SO 2 losses were higher in full strength brines than in weaker brines. Brined cherries repacked in water lost more SO 2 than did brined controls and became discolored during storage. Maraschino cherries prepared from water‐packed cherries were less firm than controls. Design and engineering studies based on these data are in progress.