THERMAL AND RHEOLOGICAL PROPERTIES OF BRINE FROM FERMENTED AND SULFITE-PRESERVED CUCUMBERS

Autor:	O.O. Fasina, Henry P. Fleming, Roger F. McFeeters
Rok vydání:	2002
Předmět:	General Chemical Engineering Mineralogy Thermal diffusivity chemistry.chemical_compound Thermal conductivity Sulfite chemistry Brining Rheology Chemical engineering Pickling Thermal Fermentation Food Science
Zdroj:	Journal of Food Process Engineering. 25:307-322
ISSN:	1745-4530 0145-8876
DOI:	10.1111/j.1745-4530.2002.tb00568.x
Popis:	Pickling cucumbers may be temporarily preserved by fermentation in brine (6-8% NaCI) or without fermentation in salt-free, sulfite solution (300 ppm sulfite, pH 3.5). Brines obtained from preservation processes are often discarded. Due to environmental concerns, there is increasing consideration for further use of the brine solutions by recycling for use in bulk storage or filtration and incorporation into finished products. Thermal and rheological properties are fundamental to the reuse of the brine. The effect of temperature was determined on the rheological (5-45C) and thermal properties (5-75C) of brine. The properties of the brine samples were found to be significantly different (P < 0.05) from each other and from water. Salt content was the most important factor affecting the thermal and rheological properties of brine. At the same conditions, the values of the properties (thermal conductivity, specific heat, and thermal diffusivity, viscosity) were about 5 to 23% less than the corresponding values for water.
Databáze:	OpenAIRE
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