Bag-in-box technology: Temperature Prediction During Blanching and Cooling of Cucumbers
2002
Fasina, O.O. | Humphries, E.G. | Fleming, H.P.
In the bag-in-box procedure cucumbers are blanched before brining to inactivate the natural microflora and enzymes present in them. In addition, it is desired that the temperature of the cucumbers after blanching and brining should not exceed 32 deg C (90 deg F), so as to minimize textural loss due to high temperature. A computer-based, heat transfer program was, therefore, developed to optimize the blanching process. The heat transfer model predicts cucumber temperature during blanching and equilibrium temperature between blanched cucumber and brine/cooling water. Examples of outputs from the program and the influence of cucumber size, initial cucumber temperature, pack-out ratio, and blanching time on the equilibrium temperature attained by blanched cucumber after brining are given in the article.
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