ENETRATION THE RATE OF SALT P RIOUS SEES INTO CUCUMBERS OF VA Thuit for the Degree of M. S. MICMGAN STATE COLLEGE Roland C. Fulde 1950 _’--_7-.. A ‘.. This is to certify that the '_ thesis entitled The mte of Salt Penetration of Salt into cucumbers of Different Sizes. presented by g ‘ ' Roland. 0. ma. ; has been accepted towards fulfillment of the requirements for “88150! maegree inmow 8: Public Health | 5 , I. d ‘ rZQ’r M P l g I I Major professor ; ‘ 1' pm May 3, 1950 = 0-169 THB.RATE OF SALE PENETRATION INTO CUCUIBERS OF VARIOUS SIZES ROLAND C. FEED! ;7 A THESIS Sdbnitted to the School of Graduate Studies of Michigan State College of Agriculture and Applied Science in partial fulfillment of the requirements for the degree of ULSTER OF SCIENCE Department of Bacteriology and Public Health 1950 THESIS ACKNOWLEDGIEIT the author wishes to express his sincere appreciation to Dr. P. I; Fabian, Professor of Bacteriology and Public Health, under whose able guidance this work was done, for his unfailing interest throughout the course of the cork and for his interest and criticise during the preparation of this nennscript. Acknowledgment is ends to Ir. Lee Darling of the H. I; Madison Company for his cooperation in supplying samples for this study. 33534501 TABLE OF CONTENTS General Introduction........................... Literature review........................... methods of Salting............................. Experimental................................... Prelininary test............................ Discussion..................................... Practical application....................... Rosults..................................... SMOOOOOOOOOOO0.0.0.000...00.000.000.000... Tables shoeing penetration in low salt......... Tables shoeing penetration in high salt........ Graph showing rate of penetration.............. Tabulation of penetration rate from graph...... Literatm CitOdOOOOOOOOOOOOOOOOOOOOOOOO0...... Page \ONI O‘l‘w H 10 12 13 15-20 21-26 28 29 INTRODUCTION In order to preserve cucunbers intelligently, it is necessary to understand the important part which salt plays in the process. (1) When salt is added to fresh cucunbers, it withdraws a part of the water together with the soluble nutrients from the cucumber due to the physical process of osmosis. Whenever any cell is placed in a solution having a concentration of salt greater than that of the cell, the flow of the water is always from.the lesser to the greater concentration until equilibrium.has been established. When the water leaves the cells of the cucunber, it carries with it the soluble food material which is present in the cucueber cells. Consequently, the resulting solution contains not only salt but also food for microorganisms which are present in.abumdance on the cucunbers. They immediately start to use this food, and, if the preper kind of microorganisms are present, they produce acid and acid and gas. It is at this point that salt plays another important part in cucunber pickling. It not only withdraws the nutrients fron.the cucuihers,‘but it controls largely the kind of bacteria which can survive and use the food. It inhibits temporarily all types of bacteria except the desirable ones, the acid-producing'bacteria, which are able to adjust themselves to the salt and soon start an active fermentation.provided other conditions such as temperature and moisture are favorable. The undesirable bacteria, those causing soft or decayed cucumbers, are inhibited and remain .2- dormant or die out entirely after a tine, since they are unable to adjust themselves to the concentration.of salt commonly used in preserving cucuiaers. The acid produced by the acid-forming bacteria still further reduces the ability of the spoilage bacteria to survive; so that, theoretically at least, they should cause no further trouble. In.the early days of the pickle industry, the subject of salting was not so ieportant because it was customary to "dry'salt' the cucuibers. In this nethod, sufficient salt was added to cover the cucunbers. The salt concentration was so high that the cucuibers were shriveled dm to the suiden withdrawal of the water by osmosis . The shriveled pickle did not present the problem.then that it does now, for by the use of alue and the preper treatment with water, the pickles could easily be 'plunped'. However, this method was gradually abandoned in favor of the present brine method. In the brine method it is necessary to use a brine which has a salt concentration sufficient to permit fernen- tation and to prevent shrinking of the cucumbers. Experience has shown that the lowest salt concentration which nay be used with any degree of safety in.naking salt stock pickles is about eight per cent and the highest about 10 per cent at the beginning of the fermenp tetion. Genuine dill pickles are fermented in as low as four per cent ' salt brine but they are canned and used within a comparatively short time, six to nine months, in most cases. A very important factor to take into consideration in salting is the size of the cucumber. The smaller the cucumber the faster the water will be withdrawn from it. LeFevre (2) found that cucumbers weighing about 100 gms lost 10 per cent of their weight in about two days while for those weighing about 400 gms it required five days. After the cucunbers had lost 10 per cent of their weight during the initial salting period, there was no change in their weight for three days. After this, they gradually regained their original weight. It required 43 days for the small cucumbers and 44 days for the large ones to regain their original weight in.his laboratory experiments. The experienced pickle packer always takes into consideration the size of the cucumbers with which he is working in determining the amount of salt which he should add to a vat of cucumbers to cure them properly. In the salting of fresh cucumbers it is important to know the rate at which the salt penetrates them in order to avoid excessive shrinkage. This information is also useful in knowing just how much and how fast to add salt to different size cucumbers in.order to maintain the desired salinity. In general it is known.by the cucumber salter that you.can not add salt at the same rate to large cucumbers astou.can to small cucumbers without excessive shriveling. Important as this information is, no scientific studies have been made of the rate of salt penetration into cucumbers of different sizes. The only reference to this in the literature is by Campbell (3) who found that during the 36 hours after cucumbers are placed inflbrine they absorb from six to eight per cent salt. IEIHDDS OF SALTIIG Two methods of salting cucumbers were chosen for these experi- ments: 1. Very low salting which is the method used in.making genuine dill pickles. (A) In this method fresh cucumbers are salted in a 15 to 20 degree salometer brine. 2. The second method is the one used to make salt stock pickles in which the fresh cucuibers are salted in.a 30 to 40 degree salometer brine. In.the salting of genuine dill pickles brine testing 30 to 40 degrees salometer is made and with a ratio of 17 gallons of brine to 28 gallons of pickles, a final salometer test of 15 to 20 degrees is obtained after equalization.since the water in the cucumbers dilutes or reduces the salt concentration about half. In.the salting of dill pickles vinegar is sometimes added to fermenting dill pickles in order to prevent possible spoilage by undesirable bacteria due to the low salt concentration. In this respect it is desirable to know just when this low salt concentration is reached so that the proper precaution.against spoilage may be taken if necessary. It is evident that if the equalization took place over a long time the danger period, suspected of having past, could still present conditions for spoilage. In.making salt stock pickles 40 degree brine is used with the addition of 9.5 pounds of salt per 100 pounds of cucumbers. This quantity (9.5 lbs.) is added to the fresh cucumbers to compensate for the water withdrawn.from the cucumbers so as to maintain the tank at 40 degrees. After one week enough salt is added to increase the salt concentration one degree per week until a final concentration of 55 or 60 salometer is reached. With this method of salting many salting stations frequently find spoilage in some tanks while in others, salted the same day and with the same technique, yielded pickles of superior quality. One salter questioned said that he thought the reason.for spoilage in certain tanks and not in others was due to the lowering of the salt concentration while adding pickles to the tank. In high salting the addition of 9.5 pounds of salt per 100 pounds of cucumbers to the 40 salometer brine yields a brine that is not inhibiting for the desirable bacteria but checks the undesirable bacteria. These experiments were designed to study the rate of salt penetration into various sizes of cucumbers using 20 and 40 degree salometer brine, 5.3 and 10.5 per cent respectively. This relationship is of importance to the pickle industrial especially in hot weather and in the warmer climates where a low concentration for any length of time greatly increases the possibility of spoilage. (5) Then.too, a prolonged high salt concentration.wou1d favor other undesirable bacteria such as the AerObacter. (6) HPERIBITAL The size of cucumbers chosen for this experiment was the sizes which are most generally salted in the commercial field. In practice size 1800* is considered standard size for a genuine dill although larger sizes such as 600-800 are freqmntly used. (Very seldom sites larger than 600) For the experiments in salting genuine dille sizes 600-800 and 1300 were chosen. (Tables 1-6) For making salt stock pickles all sizes of cum-bars are used, again however, very seldom sizes larger than 600. (Tables 7-12). The cum-bars selected for this experiment were measured by hand and compared with the diagramatic chart designed by the lational Pickle Packers Association. The measuring was so carried out that a cucudJer differing by more than 1/8 inch from that of the desired size was discarded. Forty degree brine was made in a 20 gallon container according to the ratio of 0.98 pounds of salt per gallon of water. The brine was further adjusted by a salometer (mdrometer) to as close as possible to 40 degrees. The final salt concentration was determined by volmetric titration and calculated as per cent by volme. The rate of absorption of the salt by the cucumbers from the brine was determined by volumetric titration. Specifically one ml of the *The nt-bers pertaining to the size of cncmbers are in terms of amber of cuctnbers in a 45 gallon cask. brine was taken at stated intervals and diluted with about 15 m1 of distilled water. Two drops of dichlorofluorescein were added and the whole titrated with 0.1711 ll Agl03. When this normality of the ggl03 was used, the per cent salt was read directly from the ‘burette.v The end point of this systee was a salmon pink color. A preliminary test in salting was run using size 600—800 and 1800 cucumbers. The sorted cucumbers were placed in a 5 gallon crock and filled to within.a few inches of the top to allow room.for a false head. leod 1ath.fastened securely was used as the false head and was soaked in 40 degree brine so as to reduce the error of this material absorbing salt. Brine was then.added until it Just covered the cucumbers. The salt concentration of the brine was determined at intervals of 15 minutes at first or as thought necessary and total salt concentration of brine recorded directly. In this preliminary test it was found that the final salometer of the brine after equalization.was 5.9 per cent (22.5 salometer) using 7,895 gms cucumbers to 9,000 mi of 40 degree brine with size 1800 pickles. This ratio of cucumbers to brine and this technique was used for the remainder of the salting experiments. After the preliminary test, however, glass was placed on top of the crooks to prevent evaporation of water. The glass was removed and a sample taken.at stated intervals. The dill salting experiment was the first to be done and this was repeated three times (Tables 1—6). Two of the determinations were made using the exact technique described while in the third the ratio of cucumbers to brine was changed. The salt stock experiments were then done using the ratio of 7,895 gms of cucumbers to 9,000 mi of 40 degree brine and differed from the dill salting experiment only by the addition of 9.5 pounds of salt per 100 pounds of cucumbers. (Tables 7-12). This amount of salt was added to the 9,000 ml of brine before the additions of the cucumbers. This ratio compares favorably with that used in commercial salting and enabled the test to be run with greater accuracy. In this method the per cent salt in the brine at the beginning was the 40 degree brine plus the 9.5 lbs. of salt per 100 pounds of cucumbers. The final salometer of this brine was found to be 66. DISCUSSIOI The rate of salt penetration is considerably faster than has been previously thought. In comercial salting of salt stock the practice is to add a small quantity of 1.0 salometer brine to the bottom of the tank to act as a cushion for the cucmbers as they are added. Suf- ficient salt is also added as the tank is filled with cucwers to maintain the salt concentration at 40 degrees salometer. The rate of adding salt has always been left to the judgment of the salter and experience has dictated the rate. It is known by all salters, however, that by using 1.0 salometer brine and adding salt at the rate of 9.5 lbs. per 100 lbs. of cucmbers a final salometer of 40 degrees will be obtained after equalization. One fact not taken into consideration by most salters is that smaller additions of salt actually effect a slower rate of salt penetration. Due to the rapid rate at which the smaller size cucudaers absorb salt, commercial salting practices could follow a pattern similar to that used in this experiment on salting salt stock. Using a brine having an initial salt concentration of 17.1. per cent (66 salometer) and filling the tank exactly as described for the high salting method, a final salt concentration of 1,0 salometer would be obtained in 19 hours. Practical salters doubtless would be interested in a method such as this because of the labor involved in distributing the thousands of pounds of salt required in maintaining a salometer of 1.0 -10— since it would not require extra labor in preparing a brine of higher salometer. The Lixste method (7) of salting cucubers could be used to advantage in making a high salometer brine. From the. results it is evident that the concentration of salt, the ratio of brine to cucinbers and the size of cucumber affects the rate of salt penetration into the cucubers. In the low salting experiment equalization took place in about 4.5 days (Table 1) using a 1,2 salometer brine. Using a [.1 salometer brine with the same size cum-hers and the same ratio of cucumbers to brine, 93.6 per cent of equalization took place in the same time. (Table 2). It required eight days for complete equilibrium to take place. Therefore, it required 3.5 days longer for the cucimbers to absorb the 0.3 per cent salt required to establish equilibrim. Although equalization took place faster using the higher salometer it is believed that the increased salt concentration was not suf- ficient to cause this increased speed. It is believed that the con- dition of the cucumbers rather than the salt concentration accounted for this difference. Even though the pickles used in this experiment were representative of the pickles salted at a typical salting station, variation of this type can be expected and should be taken into consideration. In another experiment (Table 3) the ratio of cucmers to brine was altered by using 9,000 ml brine to 6,895 gm of cucumbers. Due to .11- 1000 grams less cucumbers equalization of 600—800 size took place in about 4.days although the final salometer (26 degrees) was higher than in.the previous experiment. Size 1800 cucumbers (Table 4) equalised im about 1.5 days in one experiment and in.another experiment (Table 5) in.about 2.5 days. The same reasons for differences with size 600-800 apply to this size so it can.be said that size 1800 cucumbers equalize in 1.5 to 2.5 days. lhen the quantity of the cucumbers was reduced by 1000 grams, equaliza- tion of size 1800 took place in about 1.5 days (Table 6). The final salt concentration was higher than in the other two (Tables 4 and 5) and equalized again at 26 degrees salometer. In high salting the ratio, again, 9,000 ml of 40 degree salometer brine to 7,895 gm cmuiaers was used adding salt at the rate of 9.5 lbs. per 100 lbs. of cucumbers. 81: representative sizes were salted in. order to determine the rate of salt penetration in the different size cucumbers. They ranged from the large 600 size to the small 30,000 size. There are larger and smaller cucumbers but they are exceptions rather than the normal run. From tables 7 to 12 inclusive it is evident that approximately 90 per cent of the salt enters the cucumbers within a comparatively short time depending on the size of the cucumber. The range is from approximately three days for the largest size 600 to two hours for the smallest size, 30,000. .12- Another point to note, however, is the length of time required for the final 10 per cent to enter the cuctmbers. It enters the cucu— bers so slowly and in such small anounts that it is difficult to determine such seall amounts of salt accurately. In order not to confuse the picture, 90 per cent of the total amount of the salt that would enter the ~cucumbers was taken as the point of comparison. If this is done the amount of salt which is absorbed by the cucu- bers is of such magnitude that it can be measured in most cases more easily. However, with the small size cucumbers the salt goes into the cucumbers so rapidly at the beginning that in a short time the amount being absorbed is difficult to measure. The length of time required for the 600 to 800 to absorb 90 per cent of the salt was three days (Table '7); the 1800 size required 29 hours (Table 8); the 3,000 size 10 hours (Table 9); the 4,500 size five hours (Table 10); the 10,000 size four hours (Table 11); and the 18,000 to 30,000 sizes less than two hours (Table 12). Since it was not possible to make the salt determinations on the exact minute for the entire series of experiments, it was found necessary for the sake of comparison to construct a graph (Fig. 1) in which the percentage of salt entering the different size pickles was plotted against time so the relationship between the three factors, time, size and amount of salt absorbed can be readily seen. This calculation was based on the amomt of salt entering the pickles .13- in 8.87 days as being 100 per cent. These data obtained from the adjusted graph are tabulated in Table 14. These data show more clearly that the smaller the size cucumber the more rapid the penetration of salt. Older the condition of these experiments, the following conclur sions seem justified: l. The concentration of salt, the size of cucumbers and the ratio of the brine to the cucumbers affect the rate of salt penetration into the cucumbers. 2. Cucumbers salted according to the low 20 degree salometer brine method reached equilibrium in approximately eight days for the 600 to 800 size and in about two days for the 1800 size. 3. In the high salting method when the amount of salt absorbed by the different size cucumbers was adjusted by calculation to the same time interval, 90 per cent of the amount of salt, which was absorbed in 8.87 days, was absorbed by the 600 to 800 size cucumbers in three days; by the 1800 size in about 27 hours; by the 3,000 size in 10.5 hours; by the 4,500 size in six hours; by the 10,000 size in four hours and by the 18,000 to 30,000 size in about 1.75 hours. 4. The time required for the cucumbers to absorb the final 10 per cent of salt, when salted according to the high salting method, varied with the different size cucumbers. The amount of salt absorbed at the different time intervals was so small that it was difficult to determine accurately even by titration. However, since the small size cucumbers absorbed 90 per cent of the salt in such a short time, the final 10 per cent was absorbed much faster as compared with the final 10 per cent absorbed.by the large size cucumbers. 5. Irrespective of size, cucumbers salted by the high salt method contained practically the same amount of salt, 7.2 to 7.6 per cent, when they reached equilibrium. .15- TIBLE 1. Rate of penetration of salt into 600-800 size cucumbers in 20 salometer brine. Ratio of brine t0 pickles " 9,” III. to 7,895 EB. Salt in brine { Salt in a: salt in as total 1 total 7731 pickles Tine Degrees brine pickles salt in salt in based on Salometer’Baune' titration brine pickles maximum . absorption 0 min. 42 11.0 11.2 0 100 0 0 15 lin. 42 11.0 11.2 0 100 0 0 75 lin. 42 11.0 11.2 0 100 0 0 2.25 hr. 38 10.0 10.0 1.2 89.3 10.7 23.52 4.5 hr. 35 9.2 9.3 1.95 83.0 17.0 37.36 6.0 hr. 34 9.0 9.0 2.2 80.4 19.6 43.08 15.75 hr. 29.5 7.8 7.7 3.5 67.7 31.3 68.79 29.38 hr. 26.5 7.0 7.0 a 4.2 62.5 37.5 82.42 1.64 day’ 26 6.9 6.8 - 4.4 60.7 39.3 86.37 2.08 dqy 25 6.7 6.5 4.7 58.0 42.0 92.31 2.24 day 24.5 6.5 6.4 4.8 57.1 42.9 94.29 2.64 day 24 6.4 6.3 4.9 56.2 43.8 96.26 3.25 day 24 6.4 6.3 4.9 56.2 43.8 96.26 4.25 day 23 6.1 6.1 5.1 54.5 45.5 100 5.25 day 23 6.1 6.1 5.1 54.5 45.5 100 6.25 day 23 6.1 6.1 5.1 54.5 45.5 100 7.25 day 23 6.1 6.1 5.1 54.5 45.5 100 8.25 day 23 6.1 6.1 5.1 54.5 45.5 100 -16- TABIJ 2 Rate of penetration of salt into 600—800 size cucumbers in 20 salometer brine. Ratio of brine t0 pickles -' 9")” I]- to 7’895 50 Salt in brine :6 Salt in 1 salt in % total a: total 1 in pickle; Tile Deg'ees brine pickles salt in salt in based on Salometer Baume' Titration brine pickles maximum . absorpti_._<_>_z_1__ 0 min. 41 10.7 ' 10.7 0 100 0 0 30 I111. 41 10.7 10.7 0 100 0 0 90 min. 40 10.5 10.6 .1 99.07 .93 2.12 2.5 hr. 39.5 10.4 10.4 .3 97.20 2.80 6.37 3.5 hr. 38.5 10.1 10.1 .6 94.39 5.61 12.77 5.5 hr. 38 10.0 9.9 .8 92.52 7.48 17.02 7.9 hr. 36 9.5 9.4 1.3 87.85 12.15 27.66 17.8 hr. . 32 8.5 8.4 2.3 78.50 21.50 48.94 22.25 hr. 31 8.2 8.2 2.5 76.64 23.36 53.18 28.42 hr. 30 7.9 7.8 2.9 72.90 27.10 61.69 1.76 days 27 7.2 7.1 3.6 66.36 33.64 76.58 {2.17 am 26 6.9 6.8 3.9 63.55 36.45 82.97 2.68 days 25.5 6.8 6.7 4.0 62.62 37.38 85.09 3.68 days 24 6.4 6.3 4.4 58.88 41.12 93.60 4.68 days 24 6.4 6.3 4.4 58.88 41.12 93.60 5.68 days 23.5 6.1 6.1 4.6 57.01 42.99 97.86 7.68 days 23.5 6.1 6.1 4.6 57.01 42.99 97.86 8.68 days 23 6.1 6.0 4.7 56.07 43.93 100. .17. TABLE 3 Rate of penetration of salt into 600-800 size cucumbers in 20 salometer brine. Ratio of brine to pickles - 9,000 ml. to 6,895 gm. Salt in.hrine % salt in 5 salt in 1 total 5 total i—in pickles Tile Degrees brine pickles salt in salt in based on Saloneter*Baule' titration brine pickles maximum 1 absorptlsn. 0 min. 41 10.7 10.9 0 100 0 0 60 min. 41 10.7 10.8 .1 99.08 .92 2.33 1.92 hr. 41 10.7 10.8 .1 99.08 .92 2.33 2.50 hr. .40 10.5 10.5 .4 96.33 3.67 9.30 3.50 hr. 39.5 10.3 10.4 .5 95.42 4.58 11.61 4.42 hr. 39 10.2 10.3 .6 94.49 5;50 13.94 12.0 hr. 1 36.5 9.6 9.6 1.3 88.07 11.93 30.24 13.0 hr. 36 9.5 9.4 1.5 86.24 13.76 34.88 13.2 hr. 35 9.2 9.3 1.6 85.32 14.68 37.21 16.83 hr. 34 9.0 8.9 2.0 81.65 18.35 46.51 20.0 hr. 32.5 8.5 8.5 2.4 77.98 22.02 55.82 23.3 hr. 31 8.2 8.2 2.7 75.23 24.77 62.79 24.75 hr. 31 8.2 8.1 2.8 74.31 25.69 65.12 32.12 hr. 30 7.9 7.9 3.0 72.45 27.52 69.76 2.47 days 26.5 7.0 7.0 3.9 64.22 35.78 90.70 3.02 days 26 6.9 6.9 4‘0 63.30. 36.70 93.03 3.48 day. 26 6.9 6.8 4.1 62.40 37.60 95.31 4.96 days 25 6.7 6.6 4.3 60.55 39.45 100- 8.97 dams 26 6.9 6.9 4.0 63.30 5 36.70" 100. -18— TIBL£.4 Rate of penetration of salt into 1800 size cucumbers in 20 salometer brine. Ratio of brine to piCkles - 9,000 I1. to 7,895 gm. Saltinbrine TSaltin fisaltin $total Stotal {inpickles degrees brine pickles salt in salt in based on Time Saloneter'Baule' titration brine pickles maximum absorption 0 min. 42 11.0 11.2 0 100 0 0 15 min. 42 11.0 11.2 0 100 0 0 75 min. 35 9.2 9.3 1.9 83.04 16.96 35.84 2.25 hr. 32 8.5 8.5 2.7 75.89 24.11 50.95 4.5 hr. 29.5 7.8 7.7 3.5 68.75 31.25 66.04 6.0 hr. 28.5 7.5 7.5 3.7 66.96 33.04 69.82 15.75 hr. 25 6.7 6.5 4.7 58.04 41.96 88.67 29.38 hr. 24 6.4 6.2 5.0 55.36 46.61. 98.56 1.64 days 22 5.8 5.9 5.3 52.68 47.32 100. 2.08 days 22 5.8 5.9 5.3 52.68 47.32 100. 2.24 days 22 5.8 5.9 5.3 52.68 47.32 100. 2.64 days 22 5.8 5.9 5.3 52.68 47.32 100. 3.25 days 22 5.8 5.9 5.3 52.68 47.32 100. 4.25 days 22 5.8 5.9 5.3 52.68 1.7.32 100. 5.25 days 22 5.8 5.9 5.3 52.68 47.32 100. 6.25 day. 23 6.1 6.0 5.2 53.57 46.43 100. 7.25 days 23 6.1 6.0 5.2 53.57 46.43 100. 8.25 dam 23.5 6.2 6.1 5.1 54.56 " 45.51. 100. .19- TABLE 5 Rate of penetration of salt into 1800 size cmubers in 20 salometer brine. Ratio of brine to pickles - 9,000 ml. to 7,895 gm. * Salt in brine :6 salt in a: salt in if total { total 7 in pickles Time Degrees brine pickles salt in salt in based on Salometer Baume' titration brine pickles maximum absorptiggL_ 0 min. 41 10.7 10.7 0 100 0 0 30 min. 39 ‘10.2 10.3 .4 96.26 3.74 8.89 90 min. 37 9.7 9.7 1.0 90.65 9.35 22.23 2.5 hr. 34 9.0 9.0 1.7 84.11 15.89 37.77 3.5 hr. 33 8.7 8.8 ' 1.9 82.24 17.76 42.23 5.5 hr. 32 8.5 8.3 2.4. 77.57 22.43 53.33 7.9 hr. 30 7.9 7.8 2.9 72.90 37.10 88.21 17.8 hr. 26 6.9 6.8 3.9 63.55 36.45 86.66 22.25 hr. 26 6.9 6.7 4.0 62.62 37.38 88.87 28.42 hr. 25 6.7 6.6 4.1 61.68 38.32 91.11 1.76 days 24 6.4. 6.4. 4.3 59.81 40.19 95.55 2.17 days 24 6.4 6.4 4.3 59.81 40.19 95.55 2.68 days 24 6.3 6.3 4.4 58.88 41.12 97.77 3.68 days 24 6.3 6.3 4.4 58.88 41.12 97.77 4.68 days 24 6.3 6.3 4.4 58.88 41.12 97.77 5.68 days 24 6.3 6.3 4.4 58.88 41.12 97.77 7.68 days 24 6.3 6.3 4.4 58.88 41.12 97.77 8.68 days 23 6.2 6.2 4.5 57.91. 42.06 100. -20- TABLE 6 Rate of penetration of salt into 1800 size cucumbers in 20 salometer brine. Ratio of brine to pickles - 9,000 :1. to 6,895 gm. Time salgegrezzina % 3:13.1n :pizilein galztii galgtii % gzépécfiies Salometer'Baume' titration brine pickles maximum absorption 0 min. 41 10.7 10.9 0 100 0 0 15 min. 41 10.7 10.9 0 100 0 0 60 min. 1.0.5 10.6 10.7 .2 98.17 1.83 4.61. 75 min. 40 10.5 10.5 .4 96.33 3.67 9.30 1.92 hr. 38 10.0. 10.0 .9 91.74 8.28 20.99 2.50 hr. 37 9.7 9.7 1.2 88.99 11.01 27.91 3.50 hr. 36 9.5 9.4 1.5 85.24 13.76 34.88 4.42 hr. 35 9.2 9.3 1.6 85.32 14.68 37.21 12.001hr. 30 7.9 7.9 3.0 72.48 27.52 69.76 13.00 hr. 30 7.9 7.9 3.0 72.48 27.52 69.76 13.2 hr. 30 7.9 7.9 3.0 72.48 27.52 69.76 16.83 hr. 29 7.7 7.5 3.4 68.81 31.19 79.06 20.0 hr. 27 7.2 7.2 3.7 66.06 33.94 86.03 23.3 hr. 26.5 7.0 7.0 3.9 64.22 35.78 90.69 24.75 hr. 26.5 7.0 7.0 3.9 64.22 35.78 90.69 32.12 hr. 25 6.7- 6.6 4.3 60.55 39.45 100. 2.47 days 25 6.7 6.6 4.3 60.55 39.45 100- 3.02 days 25 6.7 6.6 4.3 60.55 39.45 100. 3.48 days 25 6.7 6.6 4.3 60.55 39.45 100. 4.96 days 25.5 6.8 6.7 4.2 61.47 38.53 100. 8.97 days 26 6.9 6.8 4.1 62.39 37.61 100. .21- ThBLE 7 Rate of penetration of salt into 600-800 size cucumbers in 40 salometer brine plus 9.5 lbs. of salt per 100 lbs. of cucumbers. Ratio of brine to pickles - 9,000 ml. to 7,895 gm. Salt gig trig; { Salt in Tsalt in if total a; total 5 in pickles Time Degrees brine pickles salt in salt in based on Salometer Baume' Titration brine pickles maximum absorption 0 min. 66 16.7 17.4. 0 100 0 0 24 min. 66 16.7 17.4. 0 100 0 0 64 min. 65.5 16.6 17.3 .1 99.42 .58 1.38 1.65 hr. 65.5 16.6 17.3 .1 99.42 .58 1.38 2.15 hr. 64 16.2 17.0 .4 97.7 2.3 5.48 2.65 hr. 63 16.0 16.6 .8 95.40 4.6 10.97 4.15 hr. 61 15.5 16.1 1.3 92.52 7.48 17.83 4.65 hr. 60 15.3 15.9 1.5 91.38 8.62 20.54 5.15 hr. 59 15.1 15.6 1.8 89.66 10.34 24.65 7.15 hr. 57 14.6 14.9 2.5 85.63 14.37 34.26 9.65 hr. 57 14.6 14.9 2.5 85.63 14.37 34.26 10.65 hr. 55 14.1 14.4 3.0 82.76 17.24 41.09 18.98 hr. 52 13.4 13.6 3.8 78.16 621.84 52.06 24.06 hr. 51 13.2 13.4 4.0 77.01 22.99 54.80 29.31 hr. 48 12.5 12.6 4.8 72.1.1 27.59 65.77 1.33 days 47 12.2 12.4 5.0 71.26 28.74 68.51 1.43 days 47 12.2 12.4 5.0 71.26 28.74 68.51 1.55 days 46 12.0 12.1 5.3 69.54 30.46 72.61 1.95 days 44 11.5 11.7 5.7 67.24 32.76 78.09 2.13 days 43 11.2 11.3 6.1 64.94 35.06 83.58 2.39 days 42 11.0 11.0 6.4 63.21 36.79 87.70 3.01 days 41 10.7 10.8 6.6 62.07 37.93 90.42 3.89 days 40 10.5 10.5 6.9 60.34 39.66 94.54 4.87 days 40 10.5 10.4 7.0 59.77 40.23 95.90 8.87 days 38 10.2 10.1 7.3 58.05 41.95 100. -22- TABLE 8 Rate of penetration of salt into 1800 size cucumbers in 40 salometer brine plus 9.5 lbs. of salt per 100 lbs. of cucumbers. Ratio of brine to pickles - 9,000 ml. to 7,895 gm. Salt in brine 5 Salt in 5 salt in 1 total 7 total iiin.pickles Time Degrees brine pickles salt in salt in based on —i Salometer Baume' titration brine pickles a::::;::on 0 min. 366* 16.7 17.4 0 100 0 0 27 min. 64 16.2 16.0 1.4 91.95 8.05 18.67 67 min. 57 14.6 15.0 2.4 86.20 13.80 32.01 1.7 hr. 57 14.6 15.0 2.4 86.20 13.80 32.01 2.2 hr. 56 1464, 14.7 2.7 84.48 15.52 36.00 2.7 hr. 54 13.9 14.2 3.2 81.61 18.39 42.66 4.2 hr. 51 13.2 13.4 4.0 77.01 22.99 53.32 4.7 hr. 49 12.7 12.8 4.6 73.56 26.44 61.33 5.2 hr. 49 12.7 12.8 4.6 73.56 26.44, 61.33 7.2 hr. 48.5 12.6 12.7 4.7 72.98 27.02 62.68 9.7 hr. 46 12.0 12.1 5.3 69.54 30.46 70.65 10.7 hr. 45 11.7 11.9 5.5 68.39 31.61 73.32 19.03 hr. 41. 10.7 10.9 6.5 62.64 37.36 86.66 24.12 hr. 41 10.7 10.9 6.5 62.64 37.36 86.66’ 29.36 hr. 40 10.5 10.5 6.9 60.34 39.66 91.99 1.33 days 39 10.2 10.3 7.1 59.19 40.81 94.66 1.43 days 39 10.2 10.3 7.1 59.19 40.81 94.66 1.55 days 39.5 10.3 10.4 7.0 59.77 40.23 94.80 1.95 days 38.5 10.1 10.2 7.2 58.62 41.38 95.99 2.13 days 38.5 10.1 10.2 7.1 58.62 41.38 95.99 2.39 days 38 10.0 10.1 7.3 58.05 41.95 97.31 3.01 days 38.5 10.1 10.2 7.2 58.62 41.38 97.31 3.89 days 38 10.0 10.1 7.3 58.05 41.95 97.31 4.87 days 38.5 10.1 10.2 7.2 58.62 41.38 97.31 8.87 days 37 9.7 9.9 7.5 56.89 43.11 100. .23- TABLE 9 Rate of penetration of salt into 3,000 size cucumbers in 40 salometer brine plus 9.5 lbs. of salt per 100 lbs. of cucumbers. Ratio of brine to pickles - 9,000 ml. to 7,895 gm. Salt in brine 5 salt in isalt in a: total 2 total 7 in 1:1an Time Degrees brine pickles salt in salt in based on Salometer Baume' titration brine pickles gg£::::::0n 0 min. ‘66 16.7 17.4 0 100 0 0 29 min. 52 13.4 13.7 3.7 78.73 21.27 49.35 69 min. 52 13.4, 13.7 3.7 78.73 21.27 49.35 1.73 hr. 50 12.9 13.2 4.2 75.86 24.14 54.01 2.23 hr. 47 12.2 12.2 5.2 70.11 29.89 69.35 4.23 hr. 43 11.2 11.4 6.0 65.51 34.49 80.02 4.73 hr. 44 11.5 11.5 5.9 66.09 33.91 78.68 5.23 hr. 42 11.0 11.1 6.3 63.79 36.21 84.01 7.23 hr. 42 11.0 11.1 6.3 63.79 36.21 84.01 9.73 hr. 41.5 10.8 10.9 6.5 62.64 37.36 86.68 10.73 hr. 40.5 10.6 10.7 6.7 61.49 38.51 89.35 19.06 hr. 38.5 10.1 10.2 7.2 58.62 41.38 96.01 24.15 hr. 38.5 10.1 10.2 7.2 58.62 41.38 96.01 29.31 hr. 38.5 10.1 10.2 7.2 58.62 41.38 96.01 1.33 days 38.5 10.1 10.2 7.2 58.62 41.38 96.01 1.43 days 39 10.2 10.3 7.1 59.20 40.80 94.66 1.55 days 38.5 10.1 10.2 7.2 58.62 41.38 96.01 1.95 days 38.5 10.1 10.2 7.2 58.62 41.38 96.01 2.13 days 38.5 10.1 10.2 7.2 58.62 41.38 96.01 2.39 days 38.5 10.1 10.2 7.2 58.62 41.38 96.01 3.01 days 38.5 10.1 10.2 7.2 58.62 41.38 96.01 3.89 days 38.5 10.1 10.2 7.2 58.62 41.38 96.01 4.87 days 38 10.0 10.1 7.3 58.04 41.96 97.35 8.87 days 38 10.0 9.9 7.5 56.90 43.10 100. .24... TABLE 10 Rate of penetration of salt into 4,500 size cucumbers in 40 salometer brine plus 9.5 lbs. of salt per 100 lbs. of cucumbers. Ratio of brine to pickles - 9,000 111. to 7,895 gm. Salt in'briEE‘ 8 salt in 2 salt in 8 total 8 total i’in pickles Time Degrees brine pickles salt in salt in based on Salometer Bame' titration brine pickles maximum __1 __3 82282222122. 0 min. 66 16.7 17.4 0 100 0 0 32 min. 51 13.2 13.5 3.9 77.59 22.41 54.15 72 min. 49 12.7 13.0 4.4 74.71 25.29 61.12 1.78 hr. 46.5 12.1 12.3 5.1 70.68 29.32 70.86 2.28 hr. 46 12.0 12.0 5.4 68.97 31.03 74.98 2.78 hr. 45 11.7 11.9 5.5 68.39 31.61 76.39 4.78 hr. 42.5 11.1 11.2 6.2 64.37 35.63 86.10 5.28 hr. 42 11.0 11.0 6.4 63.22 36.78 88.88 7.28 hr. 40 10.5 10.6 6.8 60.91 39.09 94.47 9.78 hr. 39.5 10.3 10.4 7.0 59.77 40.23 97.22 10.78 hr. 39.5 10.3 10.4 7.0 59.77 40.23 97.22 19.12 hr. 39 10.2 10.3 7.1 59.20 40.80 98.60 24.2 hr. 39 10.2 10.3 7.1 59.20 40.80 98.60 29.31 hr. 39 10.2 10.3 7.1 59.20 40.80 98.60 1.33 days 39 10.2 10.3 7.1 59.20 40.80 98.60 1.43 days 39 10.2 10.3 7.1 59.20 40.80 98.60 1.55 days 39 10.2 10.3 7.1 59.20 .40.80 98.60 1.95 days 39 10.2 10.3 7.1 59.20 40.80 98.60 2.13 days 39 10.2 10.2 7.2 58.62 41.38 100. 2.39 days 39 10.2 10.2 7.2 58.62 41.38 100. 3.01 days 39 10.2 10.2 7.2 58.62 41.38 100. 3.89 days 39 10.2 10.2 7.2 58.62 41.38 100. '47 4.87 days 39 10.2 10.2 7.2 58.62 41.38 100. 8.87 days 39 10.2 10.2 7.2 58.62 41.38 100. -25- TABLE 11 Rate of penetration.of salt into 10,000 size cucumbers im 40 salometer brine plus 9.5 lbs. of salt per 100 lbs. of cncud:ers.- Ratio of brine to pickles - 9,000 111. to 7,895 gm. Salt in brine % salt in I salt in % total % total S in pickles Time Degrees brine pickles salt in salt in based on Salometer Bame' titration brine pickles $331011 0 min. 66 16.7 17.4 0 100 0 0 35 min. 48 12.5 12.6 4.8 72.41 27.59 63.13 75 min. 47 12.2 12.3 5.1 70.69 29.31 67.10 1.83 hr. 42.5 11.1 11.2 6.2 64.37 35.63 81.57 2.33 hr. 41 10.7 10.8 6.6 62.07 37.93 86.84 2.83 hr. 40.5 10.6 10.7 6.7 61.49 38.51 88.16 4.33 hr. 40 10.5 10.5 6.9 60.34 39.66 90.80 4.83 hr. 39.5 10.3 10.4 7.0 59.77 40.23 92.10 5.33 hr. 39.5 10.3 10.4 7.0 59.77 40.23 92.10 7.33 hr. 39 10.2 10.3 7.1 59.20 40.80 93.41 9.83 hr. 39 10.2 10.3 7.1 59.20 40.80 93.41 10.83 hr. 38.5 10.1 10.2 7.2 58.62 41.38 94.73 19.16 hr. 38.5 10.1 10.2 7.2 58.62 41.38 94.73 24.25 hr. 38.5 10.1 10.2 7.2 58.62 41.38 94.73 29.50 hr. 38 10.0 10.1 7.3 58.05 £41.95 96.04 1.33 days 38 10.0 10.1 7.3 58.05 441.95 96.04 1.43 days 38 10.0 10.1 7.3 58.05 41.95 96.04 1.55 days 38 10.0 10.1 7.3 58.05 41.95 96.04 1.95 days 38 10.0 10.1 7.3 58.05 41.95 96.04 2.13 days 38 10.0 10.1 7.3 58.05 41.95 96.04 2.39 days 38 10.0 10.1 7.3 58.05 7.1.95 96.04 3.01 days 38 10.0 10.0 7.4 57.47 42.53 97.41 3.89 days 38 10.0 10.0 7.4 57.47 42.53 97.41 4.87 days 37.5 9.8 9.9 7.5 56.89 43.11 98.70 8.87 days 37 9.7 9.8 7.6 56.32 43.68 100. ~26- TABLE 12 Rate of penetration of salt into 18,000 - 30,000 size cucumbers in 40 salometer brine plus 9.5 lbs. of salt per 100 lbs. of cucumers. Ratio of brine to pickles - 9,000 ml. to 7,895 gm. Salt in brine % salt in % salt in Ttotal % total % in pickles Time Degrees brine pickles salt in salt in based on Salometer Baume' titration brine pickles am n 0 min. 66 16.7 17.4 0 100 0 0 42 min. 43 11.2 11.4 6.0 62.52 34.48 83.33 82 min. 42.5 11.1 11.2 6.2 64.37 35.63 86.10 1.95 hr. 41.5 10.9 10.9 6.5 62.64 37.36 90.30 2.45 hr. 40.5 10.6 10.7 6.7 61.49 38.51 93.06 2.95 hr. 40 10.5 10.6 6.8 60.92 39.08 94.44 4.45 hr. 40 10.5 10.6 6.8 60.92 39.08 94.44 4.95 hr. 40 10.5 10.6 6.8 _ 60.92 39.08 94.44 5.45 hr. 40 10.5 10.6 6.8 60.92 39.08 94.44 7.45 hr. 40 10.5 10.6 6.8 60.92 39.08 94.44 9.95 hr. 40 10.5 10.5 6.9 60.92 39.08 94.44 10.95 hr. 40 10.5 10.5 6.9 60.92 39.08 94.44 19.28 hr. 39 10.2 10.3 7.1 59.20 40.80 98.60 24.36 hr. 39 10.2 10.3 7.1 59.20 40.80 98.60 29.61 hr. 39 10.2 10.3 7.1 59.20 40.80 98.60 7‘ 1.33 days 39 10.2 10.3 7.1 59.20 40.80 98.60 ’ 1.43 days 38.5 10.1 10.2 7.2 58.62 41.38 100. ’7 1.55 days 38.5 10.1 10.2 7.2 58.62 41.38 100. I’7 1.95 days 38.5 10.1 10.2 7.2 58.62 41.38 100. ' 2.13 days 38.5 10.1 10.2 7.2 58.62 41.38 100. “‘7 2.39 days 38 10. 10.1 7.3 58.05 41.95 100. 3.01 days 38.5 10.1 10.2 7.2 58.62 41.38 100. 3.89 days 38.5 10.1 10.2 7.2 58.62 41.38 100. 4.87 days 38.5 10.1 10.2 7.2 58.62 41.38 100. 8.87 days 38.5 10.1 10.2 7.2 58.62 41.38 100. ”5‘30: e. H fee H .8 .9. .8 so. .2 .8 .8 0 ..... . -4? E as “convene $6.... .815 2: 0» ”53.8006 he»)... 523 222.3030 63... uneae.\.bh £5 roam—6.146010% :0... b 39K .mek 17" Ate/4mm -28- TABLE 13 Data based on adjusted graph giving per cent of the total salt penetrating the different size pickles at stated intervals. __ 18,000— Tine 600—800 1800 3000 4500 10,000 30,000 0 min. 0 0 0 0 0 0 24 min. 0 16.1 30.08 44.4 58.0 60.5 64 min. 1.38 28.0 48.8 61.5 71.5 86.2 1.65 hr. 1.38 34.3 58.5 68.5 78.2 89.8 2.15 hr. 5.48 38.5 64.7 77.6 82.2 91.7 2.65 hr. 10.97 42.2 69.3 76.0 85.0 93.0 4.15 hr. 17.83 51.0 78.3 84.0 90.05 94.2 4.65 hr. 20.54 53.6 80.02 86.0 91.60 94.3 5.15 hr. 24.65 55.4 81.7 88.0 92.2 94.3 7.15 hr. 33.0 63.7 86.1 93.4 93.0 94.5 9.65 hr. 34.26 70.06 89.3 96.5 93.5 95.0 10.65 hr. 40.06 72.80 90.03 97.1 93.5 95.2 18.98 hr. 50.09 85.0 95.7 98.2 94.6 97.1 24.0 hr. 54.5 87.0 96.0 98.5 94.8 98.5 29.3 hr. 65.8 91.9 96.0 98.6 96.0 98.6 1.33 days 68.5 94.7 96.0 98.6 96.0 100. 1.43 days 68.5 94.7 96.0 98.6 96.0 100. 1.55 days 72.6 94.8 96.0 98.6 96.0 100. 1.95 days 78.1 95.9 96.0 98.6 96.0 100. 2.13 days 83.6 95.9 96.0 100. 96.0 100. 2.39 days 87.7 97.3 96.0 100. 96.0 100. 3.01 days 90.4 97.3 96.0 100. 97.4 100. 3.89 days 94.54 97.3 96.0 100. 97.4 100. 4.87 days 95.9 97.3 97.4 100. 98.7 100. 8.87 days 100. 100. 100. 100. 100. 100. (1) (2) (3) (4) (5) (6). (7) .29- HTERATURE CITED Fabian, F. 77., Bryan, C. 8., Etchells, J. L., 1932. Experimental Work on Cucumber Fermentation. lichigan Agr. Exp. Sta., Tech. Bull. 126. 1932 Lerevre E., 1920. Pickle processing investigations. The Canner 59, 230. 1920 Campbell, 0. H. , 1920. Changes that take place during the salting of pickles. The Canner LO, 45-48. 1920 Fabian, F. W., and Wickerham, L. J. , 1935. Experimental Work on Cucumber Fermentation, VIII - Genuine Dill Pickles. Michigan Agr. Exp. Sta., Tech. Dull. 146. 1935. Fabian, 1'. W., and Johnson, E. A., 1938. Experimental Work on Cucumber Fermentation, parts IX, X, XI, am XII. [10111an Aye hp. Sta., TOChe Bflle 157e 1938 Etchells, J. L., Fabian, r. 77., and Jones, I. 0., 1945. The Aerobacter Fermentation of Cucumbers During Salting. Michigan Agr. Exp. Sta., Tech. Bull. 200. 1945 Fabian, 1'. 71., and Blum, H. B., 1947. The Lixate Method of Salting Cucumers. Fruit Products J. _21, No. 4, 103—106. 1947 mayo '37 330771 USE ON” .‘1‘.’ ‘- ‘ ' 3 g ' . as ’90.” “'7‘ I V ‘ ‘ L, A.“ .1“ , ' ' . .... 3 ”L 1111.....D .’ .I .. 15.»: 1| .. .I.I‘e).n'.’ tfitlhnfiszu‘rllfllt‘.ll . . . . . . . t . '7 \.. bl. 1" l | 1 1| 1| 1 I1 |I|I 1| IIll 1| ll" 1" III ‘1 | 1 1 '1 l 1 ll 1 5 4 7 6 5 0 3 0 3 9 Illl‘lllillfilllmllil 1 2 3 ilHlHllllH