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Title: Bag-in-box technology: Membrane filtration of cucumber fermentation brine

Author
item FASINA, OLADIRAN - AUBURN UNIVERSITY
item Fleming, Henry
item REINA, LAURA - NCSU

Submitted to: Pickle Pak Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/15/2002
Publication Date: 11/1/2002
Citation: Fasina, O.O., Fleming, H.P., Reina, L.D. 2002. Bag-in-box technology: Membrane filtration of cucumber fermentation brine. Pickle Pak Science. VIII:19-25.

Interpretive Summary: A major goal in producing process-ready, brined cucumbers is the reclaiming of the brine obtained from the fermentation for use in other products. This article summarizes research results obtained from the use of membrane filtration technology to remove microbial cells and other sediments from cucumber fermentation brine. The effects of process factors (filter pore size, flow rate, microbial cell concentration and pressure) on the rate of filtration are presented. This information will be useful to pickle companies who wish to reclaim the brine generated from fermented cucumbers for use in finished pickle products.

Technical Abstract: A major goal in producing process-ready, brined cucumbers is the reclaiming of the brine obtained from the fermentation for use in other products. This article summarizes research results obtained from the use of membrane filtration technology to remove microbial cells and other sediments from cucumber fermentation brine. The effects of process factors (filter pore size, flow rate, microbial cell concentration and pressure) on the rate of filtration are presented. In addition, a review of the applications of membrane filtration technology in food processing is given in the Appendix section of the article.