A LABORATORY STUDY ON COUNTERCURRENT DESALTING OF PICKLES

Abstract

The technique of countercurrent leaching was applied to the desalting of salt stock pickles. Experiments and calculations showed that a spent brine of 13–14% salt can be produced in 4–6 stages and that pickles can be desalted in 48 hr. The volume of waste effluent from countercurrent leaching is considerably less than the amount from conventional leaching, and the higher concentration of salt in the effluent makes salt recovery much more practical from a cost standpoint.