THERMAL DEGRADATION AND LEACHING OF VITAMIN C FROM GREEN PEAS DURING PROCESSING

THERMAL DEGRADATION AND LEACHING OF VITAMIN C FROM GREEN PEAS DURING PROCESSING ABSTRACT Pea samples were collected after various unit operations in a commercial cannery and the vitamin C losses at these points were investigated. Blanching and retorting accounted for the major losses. A substantial amount of vitamin C in peas leached into the brine. Approximately two‐thirds of the original vitamin C in fresh peas was lost during processing. Shelled peas were also blanched in steam, water, and in an agitated water system under laboratory conditions. Vitamin C retention in water‐blanched peas appeared to be independent of agitation rate, indicating that diffusion may be the controlling mechanism. The diffusivity of vitamin C in peas at 85°C was estimated to be 1.4 × 10−4 cm2/sec. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

THERMAL DEGRADATION AND LEACHING OF VITAMIN C FROM GREEN PEAS DURING PROCESSING

Journal of Food Science, Volume 45 (4) – Jul 1, 1980

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Publisher
Wiley
Copyright
Copyright © 1980 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1980.tb07496.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT Pea samples were collected after various unit operations in a commercial cannery and the vitamin C losses at these points were investigated. Blanching and retorting accounted for the major losses. A substantial amount of vitamin C in peas leached into the brine. Approximately two‐thirds of the original vitamin C in fresh peas was lost during processing. Shelled peas were also blanched in steam, water, and in an agitated water system under laboratory conditions. Vitamin C retention in water‐blanched peas appeared to be independent of agitation rate, indicating that diffusion may be the controlling mechanism. The diffusivity of vitamin C in peas at 85°C was estimated to be 1.4 × 10−4 cm2/sec.

Journal

Journal of Food ScienceWiley

Published: Jul 1, 1980

References

  • Pilot plant evaluation of individual quick blanching (IQB) for vegetables
    Bomben, Bomben; Dietrich, Dietrich; Farkas, Farkas; Hudson, Hudson; Marchena, Marchena; Sanshuck, Sanshuck
  • A dye diffusion to evaluate gel properties
    Busk, Busk; Labuza, Labuza
  • Losses of vitamin C during cooking of peas
    Fenton, Fenton; Tressler, Tressler; King, King

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