ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The results show that salt is removed at a much faster rate during the first than during the second 24-hour freshening period. Approximately 50 per cent of the salt was removed during the first hour after heating. A second heating was of little value in facilitating the removal of salt. Salt is removed from small pickles more rapidly than from medium-sized ones.Acetic acid penetrates pickles more rapidly than lactic acid.The rate of penetration of acid into the pickles is greatest during the first 24 hours after they are placed in the acid liquor. In the case of small pickles 75 to 80 per cent of the total amount of acid absorbed by them is absorbed in the first six hours after they are placed in the acid liquor. Equilibrium is reached within 40 hours for small pickles, whereas with medium-sized pickles it requires a longer time. Not only is the concentration of the acid important but also the ratio of weight of the pickles to weight of the acid present.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1939.tb17147.x
