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Bag-in-box technology: Membrane Filtration of Cucumber Fermentation Brine
- 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.
Fasina, O.O. , Fleming, H.P. , Reina, L.D.
ready-to-eat foods , cucumbers , brining , fermentation , food packaging , bags , culture filtrates , cell fractionation , filters , flow , porosity , cell membranes , membrane permeability , microfiltration , flow resistance , membrane potential , chemical analysis , plate count
- Includes references
- Pickle pak science 2002 Nov., v. VIII, no. 1
Journal Articles, USDA Authors, Peer-Reviewed
- Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.