88E-31 |
Separation of salts from pickle fermentation brines |
M. J. CHO, C. Hamilton, and R. W. Buescher. Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704 More brine is generated by pickled vegetable processing operations than can be re-used, which creates problems of waste disposal. The predominant components in pickle brines are NaCl, CaCl2, lactic acid and H2O that could be used if separated from the brines. For various reasons technologies such as reverse osmosis and electrodialysis are not appropriate for processing pickle brines. Therefore, investigations were conducted on alternative methods for separating brines to reduce waste disposal. The objectives of this study were to determine requirements for separating salts from pickle brines by crystallization. Commercial brines that had been used for cucumber fermentation and model brine solutions were used for the investigations. Crystallization processes involved the use of CaCO3, temperature regulation and ethanol. Isolate components were evaluated by FTIR with diffuse reflectance for crystals and multiple internal reflectance technique for liquids, by HPLC and titration methods. Crystallization of lactate salts was dependent on the concentration of CaCO3, lactic acid and NaCl. Crystal size increased with increasing concentration of lactic acid. Alone, precipitation of lactate from pickle brines by CaCO3 was not satisfactory due to interference by NaCl; however, in combination with ethanol crystallization was accomplished. Refluxing brines containing 50% ethanol resulted in crystallization of calcium lactate and NaCl with distinct differences in crystal size. Without treatment of CaCO3 only NaCl crystals formed in 50% ethanol while lactic acid and CaCl2 remained in the ethanol fraction. The results indicated that fractionation of the major components in pickle waste brine may have potential for reducing waste disposal while producing recyclable or marketable products. Conceptually, a system for processing brines would involve sequential removal of lactate and NaCl followed by concentrating the ethanol leaving water with a minimum amount of soluble salts.
Session 88E, Fruit & Vegetable Products: Processing
|