ABSTRACTThe effect of brine depth on the quality of brined pickling cucumbers was determined. Brines were maintained at specific and uniform concentrations of dissolved CO2with either CO2, 68 CO2in N2, or N2bubbled through the brines. The extent of bloater damage (hollow cucumbers) varied directly with CO2concentration and inversely with brine depth. Also, the rate at which cucumbers acquired a cured appearance increased with brine depth. Tests showed that brine depth affected bloater formation by its influence on three variables: CO2concentration, hydrostatic pressure and buoyancy pressure. In nonpurged fermentations, CO2retention increased with brine depth. Hydrostatic pressure, which increases with brine depth, caused resistance to bloater formation. Damage caused by buoyancy pressure was greater in freshly brined cucumbers near the top than in lower sections of the tanks. Bloater damage in natural, unpurged fermentations varied because of differences in the combined effects of the three depth‐related variables cited above. The study suggested that brine‐stock quality would be improved if cucumbers were brined in tanks deeper than those presently used; however, CO2would have to be removed from the brine and buoyancy pressure would have to be properly distribu
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