Location: Food Science Research
Project Number: 6070-41000-008-002-N
Project Type: Non-Funded Cooperative Agreement
Start Date: Oct 15, 2016
End Date: Oct 14, 2019
Objective:
To evaluate the viability of a modified Bag-in-Box process for fermentation of whole cucumbers in a low salt cover brine.
Approach:
The Bag-in-Box technology was developed in the USDA-ARS, Food Science Research Unit with the objective to enable fermentation of surplus cucumbers brined with low salt at the farm level. This technology provides for the reduction of desalting steps, as compared to the high salt processes, currently used at the commercial scale, resulting in a reduction of the environmental impact due to less water use and lower volumes of wastewaters associated with processing. We intend to test a modified and potentially more cost-effective version of this technology for whole cucumber preservation in collaboration with processors in Texas, USA. The modifications proposed are based on results obtained in the Unit for sodium chloride free fermentations in the laboratory. The new concept is expected to enable rapid, low salt fermentations manageable in a farm setting.
