Location: Food Science Research
Project Number: 6070-41000-008-33-T
Project Type: Trust Fund Cooperative Agreement
Start Date: Jan 30, 2017
End Date: Dec 31, 2019
To develop a fermented cucumber quality prediction chart as a function of processing parameters including storage temperature, freeze-thaw cycles, and salt concentration.
It is understood that the ultimate goal of understanding in-tank temperatures and freezing patterns is to design strategies to improve/preserve fermented stock quality. While forecasting in-tank temperature flux is an unreachable goal at the moment, the development of guidelines to prevent or minimize freeze-induced damage of the fermented cucumbers under conditions similar to those present during bulk storage is reasonable. We propose to develop a fermented cucumber quality prediction chart(s) as a function of temperature, freeze-thaw cycles and salt concentration. Freeze damage on the quality of fermented stocks will be evaluated by visual assessment of external wrinkles and internal pits, instrumental texture analysis, colorimetric measurements, and determination of cucumber weight and water losses. Relevant temperature and salting conditions more conducive to quality loss and retention will be selected for the evaluation of fruit density and electrolyte leakage as a function of freeze-thaw cycles. Observations will be compiled in a reference table to be titled: Prediction Chart for Freeze and Salt Induced Damage of Fermented Cucumbers.