Physical properties of NaCl-free cucumber fermentation cover brine containing CaCl₂and glycerin and apparent freezing injury of the brined fruits

Use of glycerin and CaCl2 to reduce the freezing point and improve quality of bulk stored fermented cucumbers brined without NaCl, was explored. The incidence of pre-freezing injury on the fruits, caused by deposition in tanks containing cushion brine prepared with 2.5% CaCl2, was excluded by determining the liquid and fruits densities and buoyancy force. The NaCl-free cover brine thermal properties and freezing point, and the frozen fruits...