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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Publications at this Location » Publication #331910
Research Project: Improved Processes for the Preservation and Utilization of Vegetables, Including Cucumber, Sweetpotato, Cabbage, and Peppers to Produce Safe, High Quality Products with Reduced Energy Use and Waste

Location: Food Science Research

Title: Winterization strategies for bulk storage of pickles

Author
item DIAZ, JOSCELIN - North Carolina State University
item Perez Diaz, Ilenys
item SIMUNOVIC, JOSIP - North Carolina State University
item SANDEEP, KANDIYAN - North Carolina State University

Submitted to: Journal of Food Engineering
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/25/2017
Publication Date: 5/21/2017
Publication URL: http://handle.nal.usda.gov/10113/5691010
Citation: Diaz, J.T., Perez Diaz, I.M., Simunovic, J., Sandeep, K.P. 2017. Winterization strategies for bulk storage of pickles. Journal of Food Engineering. 212:12-17. https://doi.org/10.1016/j.jfoodeng.2017.03.027.
DOI: https://doi.org/10.1016/j.jfoodeng.2017.03.027

Interpretive Summary: Cucumbers are commercially fermented and stored outdoors. During the winter, the snow and ice that accumulates around and on top of the tanks influences freezing patterns of the stored cucumbers inducing loss of quality. This publication describes the performance of novel, inexpensive and resilient fermentation tank insulation. Changes in temperature during storage of pickles at freezing conditions were experimentally studied in different tank configurations (buried, exposed, top covered, and perimeter insulated). A mathematical model was developed to simulate temperature profiles. Comparisons of the insulated tank configurations using the model suggested a significant difference (up to 30 °F) in temperature between a flat cover and uncovered tank when exposed to temperatures characteristic of the spring season. No significant differences among the insulating configurations tested were observed when ambient temperatures were below 25 °F. Overall, brine temperature distribution was affected by insulation and climate interaction.

Technical Abstract: Cucumbers are commercially fermented and stored in bulk in outdoor open top fiberglass tanks. During winter, snow and ice that accumulates around and on top of tanks influence heat transfer in an unpredictable manner, often compromising quality. This study evaluates the performance of inexpensive and resilient fermentation tank insulation and provides an estimate of heat loss associated with strategies for storage and preservation of fermented cucumbers during winter. Three insulation configurations were explored: conical top-cover, flat top-cover, and perimeter insulation. Changes in temperature during storage were experimentally studied in different tank configurations. A mathematical model was developed to simulate temperature profiles and heat loss in an idealized fermentation/storage vessel. Comparisons of the insulated tank configurations suggested a significant difference in temperature between a flat cover and uncovered tank when exposed to temperatures characteristic of the spring season in Pinconning, MI.