Mass transfer and solute diffusion in brined cucumbers

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 181-187

  Fasina, O ^a   Fleming, Henry ^a   Thompson, R ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Cucumber; Diffusion; Fermentation; Modeling; Solute

Indexed keywords

CUCUMIS SATIVUS;

EID: 0036188275     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11380.x     Document Type: Article

References (27)

1. A model food system for mass transfer in the acidification of cut root vegetables
2. A laboratory study on countercurrent desalting of pickles
3. Entrance and growth of lactic acid bacteria in gas-exchanged, brined cucumbers
4. Compartmentalization of lactic acid bacteria and yeasts in fermentation of brined cucumbers
5. Bloater formation by gas-forming lactic acid bacteria in cucumber fermentations
6. Estimation of moisture diffusivity coefficient and thermal properties of alfalfa pellets
7. Fermented vegetables
8. Developments in cucumber fermentation
9. Pickling
10. Vegetable fermentations
11. Pickled vegetables
12. Sugar and dry matter content of cucumber fruits
13. Single-injection HPLC analysis of acids, sugars, and alcohols in cucumber fermentation
14. Malic acid as a source of carbon dioxide in cucumber juice fermentations
15. Differential glucose and fructose utilization during cucumber juice fermentation
16. Selection of mathematical models for drying grain in thin-layers
17. Diffusion rates in the desalting of pickles
18. Equilibration of solutes in non-fermenting, brined pickling cucumbers
19. Solute diffusivities in leaching processes
20. Scanning electron microscopy of the surface of pickling cucumber fruit