Equilibration of Solutes in Nonfermenting, Brined Pickling Cucumbers

Potts, E. A.; Fleming, H. P.; McFeeters, Roger F.; Guinnup, D.

doi:10.1111/j.1365-2621.1986.tb11149.x

Cited by 17 publications

(23 citation statements)

References 17 publications

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“…Acetic acid and NaC1 added to the brine diffuse into the cucumbers and nutrients of the cucumbers diffuse into the brine. To complicate matters further, cucumbers vary in diffusivity to these components, depending upon size, lot, and possibly other factors (Potts et al 1986). Furthermore, bacteria may grow within the brine, as well as within the cucumbers (Daeschel and Fleming 1981).…”

Section: Discussionmentioning

confidence: 99%

Modeling the specific growth rate of Lactobacillus plantarum in cucumber extract

Passos

Fleming

Ollis

et al. 1993

Appl Microbiol Biotechnol

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Extensive empirical research has been published on the fermentation of vegetables, but little predictive modeling of the process is available. The objectives of this study were to assess the effects of key variables involved in cucumber fermentation and to develop models for predicting the growth of Lactobacillus plantarum in pure and mixed culture fermentations. The growth medium for the studies was cucumber juice. The effects of various concentrations of lactic, acetic, and hydochloric acids and sodium chloride on growth at 30 ° C were determined in batch culture. Limiting conditions for growth were pH 3.37 (lower limit), 69 mM undissociated lactic acid, 150 mM undissociated acetic acid, or 11.8% NaC1. Acetic acid was stimulatory to growth at low concentrations (up to 40 raM) but inhibitory at higher concentrations. Lactic acid was more inhibitory than acetic acid, whether total or undissociated concentrations were used as the basis of comparison. A predictive equation for specific growth rate was developed, tested, and shown to predict growth of L. plantarum in batch processes reasonably well.

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Section: Discussionmentioning

confidence: 99%

Modeling the specific growth rate of Lactobacillus plantarum in cucumber extract

Passos

Fleming

Ollis

et al. 1993

Appl Microbiol Biotechnol

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show abstract

“…However, they did not measure external mass transfer coefficients. Potts et al [6] studied the mass transfer of several solutes between cucumbers and brine solutions. They assumed that the major resistance to mass transfer was in a stagnant layer surrounding the cucumber and determined only the external mass transfer coefficient (K c ).…”

Section: Mathematics and Computers In Simulation 48 (1998) 11±22mentioning

confidence: 99%

A study on the accuracy and precision of external mass transfer and diffusion coefficients jointly estimated from pseudo-experimental simulated data

Azevedo

Oliveira

Drumond

1998

Mathematics and Computers in Simulation

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Optimal experimental designs for maximum precision in the estimation of diffusivities (D) and mass transfer coefficients (K c ) for solute transport from/to a solid immersed in a fluid were determined. Diffusion in the solid was considered to take place according to Fick's second law. It was found that the optimal design was dependent on the Biot number. In the range of Biot numbers tested (0.1±200), the first sampling time corresponded to values of fractional loss/uptake between 0.10 and 0.32, and the second sampling time corresponded to values of fractional loss/uptake between 0.67 and 0.82. Pseudo-experimental data were simulated by applying randomly generated sets of errors, taken from a normal distribution with 5% standard deviation, to data calculated using given values of the model parameters. Both optimal and heuristic designs (for which the sampling times corresponded to values of fractional loss/uptake from 0.30 to 0.95) were analyzed. The accuracy and precision of the estimates obtained by non-linear regression were compared. It was confirmed that optimal designs yield best results in terms of precision, although it was concluded that the joint estimation of D and K c should, in general, be avoided. For intermediate values of the Biot number, reasonably precise and accurate estimates can however be obtained if the experimental error is small. # 1998 IMACS/Elsevier Science B.V.

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“…This behaviour may be related to the different molecular weight of anions and their effect on salt diffusion into olives. Potts et al 21 observed that absorption of both ions (Na and Cl À ) was necessary for NaCl equilibrium in brined cucumbers. As gluconate has a higher molecular weight and volume than lactate, its diffusion is necessarily slower.…”

Section: Effects Of Ferrous Salt Type and Other Processing Factors Onmentioning

confidence: 99%

Colour fixation in ripe olives. Effects of type of iron salt and other processing factors

et al. 2001

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A detailed study has been made of the colour ®xation stage of ripe olive processing. The effects of the degree of iron oxidation and the colour-®xing liquid on iron availability have been investigated and an explanation is given for the greater effectiveness of ferrous salts compared to ferric salts. Likewise, a 2 4 factorial design was used to study the in¯uence on olive colour of the pH of the aeration solution, the type of colour-®xing liquid, the type of ferrous salt and the aeration system. The data were analysed by multivariate and univariate analysis of variance (MANOVA/ANOVA), the best results being obtained with low pH (4.0), tap water, ferrous lactate and no aeration during the ®rst 3 h of immersion in the colour-®xing solution. These results can be explained by the iron availability averages having been altered by differences in the concentration of organic matter, the pH of the solution and the diffusion of iron into the olive¯esh. The results can be used to reduce iron residues in ripe olives.

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Equilibration of Solutes in Nonfermenting, Brined Pickling Cucumbers

Cited by 17 publications

References 17 publications

Modeling the specific growth rate of Lactobacillus plantarum in cucumber extract

Modeling the specific growth rate of Lactobacillus plantarum in cucumber extract

A study on the accuracy and precision of external mass transfer and diffusion coefficients jointly estimated from pseudo-experimental simulated data

Colour fixation in ripe olives. Effects of type of iron salt and other processing factors

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