Reducing Wastewater from Cucumber Pickling Process by Controlled Culture Fermentation

摘要

On a demonstration scale, the controlled culture fermentation process (CCF) developed by the U.S. Food Fermentation Laboratory was compared with the conventional natural fermentation process (NF) in regard to product quality and yield and volume and concentration of wastewaters. Weight of cucumbers, volume of water, and amounts of additives were recorded. pH, acidity, salinity, and temperature were closely monitored. After brining, brinestock quality was evaluated. The brinestock was then processed; spent brines and processing waters were collected. Volume and wastewater characteristics (salinity, BOD, N and P forms, residues) were determined for the waters and weight of brinestock was determined. The cucumbers were then packed using a conventional finishing procedure for whole dill pickles and hamburger dill chips. Yield of final product was determined. Acceptability of the finished products was evaluated by a panel.