Record Display for the EPA National Library Catalog


Main Title Reducing wastewater from cucumber pickling process by controlled culture fermentation /
Author Little, Linda W., ; Wendle, Jeffrey G. ; Davis, Jeffrey ; Harrison, Roert M. ; Dunn, Samuel J.
Other Authors
Author Title of a Work
Little, Linda W.
CORP Author North Carolina Univ. at Chapel Hill.;Industrial Environmental Research Lab.-Cincinnati, OH.
Publisher Industrial Environmental Research Laboratory, Office of Research and Development, U.S. Environmental Protection Agency, Available to the public through the National Technical Information Service.
Year Published 1980
Report Number EPA-600/2-80-046; EPA-S-804220
Stock Number PB80-169543
OCLC Number 06360050
Subjects Pickles ; Vegetables--Processing--Waste disposal ; Sewage--Environmental aspects ; Sewage--Purification ; Vegetable processing--Waste disposal
Additional Subjects Food processing ; Vegetables ; Waste water reuse ; Fermentation ; Quality control ; Salinity ; Volume ; Biochemical oxygen demand ; Residues ; Brines ; Metals ; Acceptability ; Cucumbers ; Recycling
Internet Access
Description Access URL
Library Call Number Additional Info Location Last
EHAM  TD899.F585R42 1980 Region 1 Library/Boston,MA 04/29/2016
EJBD  EPA 600-2-80-046 c.1 Headquarters Library/Washington,DC 08/20/2013
ELBD ARCHIVE EPA 600-2-80-046 Received from HQ AWBERC Library/Cincinnati,OH 10/04/2023
ERAD  EPA 600/2-80-046 Region 9 Library/San Francisco,CA 10/01/2012
ESAD  EPA 600-2-80-046 Region 10 Library/Seattle,WA 03/23/2010
NTIS  PB80-169543 Some EPA libraries have a fiche copy filed under the call number shown. 07/26/2022
Collation xii, 89 pages : illustrations, charts ; 28 cm.
On a demonstration scale, the controlled culture fermentation process (CCF) developed by the U.S. Food Fermentation Laboratory was compared with the conventional natural fermentation process (NF) in regard to product quality and yield and volume and concentration of wastewaters. Weight of cucumbers, volume of water, and amounts of additives were recorded. pH, acidity, salinity, and temperature were closely monitored. After brining, brinestock quality was evaluated. The brinestock was then processed; spent brines and processing waters were collected. Volume and wastewater characteristics (salinity, BOD, N and P forms, residues) were determined for the waters and weight of brinestock was determined. The cucumbers were then packed using a conventional finishing procedure for whole dill pickles and hamburger dill chips. Yield of final product was determined. Acceptability of the finished products was evaluated by a panel.
Feb. 1980. "University of North Carolina at Chapel Hill." North Carolina A & T State University." "Grant no. S-804220." Includes bibliographical references (pages 65-66).