Air Purgining of Commercial Salt‐Stock Pickle Fermentations

Abstract

ABSTRACTA total of 28 commercial salt‐stock pickle fermentations were air‐purged with a sidearm purger during two brining seasons. Both air flow rates and purging schedules were varied among the fermentations. Air‐purging was as efficient as nitrogen in preventing the formation of bloaters (hollow pickles) and there was no significant effects of the various treatments used. The average overall quality of the salt‐stock was equivalent to that from nitrogen‐purged tanks. Softening of less than 50 bu of salt stock occurred in one tank, and a few pickles in another tank had soft blossom ends. In both instances, these defects were found in a localized area directly under the purger outlet where dissolved oxygen concentrations were highest. No reason(s) for the occurrence of softening in the two isolated tanks was found. Mach variation was observed among fermentations in dissolved oxygen levels and in the oxygen demand indicated by the rate of depletion of oxygen when the air supply was turned off. However, the demand was usually higher during the first few days after brining than in older brines.