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Title: Bag-in-box technology: Pilot system for process-ready, fermented cucumbers

Author
item Fleming, Henry
item HUMPHRIES, ERVIN - NCSU
item FASINA, OLADIRAN - AUBURN UNIVERSITY
item McFeeters, Roger
item THOMPSON, ROGER - 6645-10-00
item Breidt, Frederick

Submitted to: Pickle Pak Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/15/2002
Publication Date: 11/1/2002
Citation: Fleming, H.P., Humphries, E.G., Fasina, O.O., McFeeters, R.F., Thompson, R.L., Breidt, F. 2002. Bag-in-box technology: Pilot system for process-ready, fermented cucumbers. Pickle Pak Science. VIII:1-8.

Interpretive Summary: A pilot system was designed, constructed, and tested for preserving fermented cucumbers without generation of excess salt and organic wastes. The cucumbers are washed, blanched, cooled, aseptically transferred to a bag-in-box (250-330 gal) containing cover brine (salt to equalize at ca. 4%), inoculated with a special culture of lactic acid bacteria which does not produce carbon dioxide from malic acid, and allowed to ferment. The system has potential benefits to the grower (marketing flexibility, value enhancement) and processor (waste elimination, improved product quality/uniformity).

Technical Abstract: A pilot system was designed, constructed, and tested for preserving fermented cucumbers without generation of excess salt and organic wastes. The cucumbers are washed, blanched, cooled, aseptically transferred to a bag-in-box (250-330 gal) containing cover brine (salt to equalize at ca. 4%), inoculated with a special culture of lactic acid bacteria which does not produce CO2 from malic acid, and allowed to ferment. The system has potential benefits to the grower (marketing flexibility, value enhancement) and processor (waste elimination, improved product quality/uniformity).