A Kinetic Study of the Loss of Vitamin C, Color, and Firmness During Thermal Processing of Canned Peas

Abstract

ABSTRACT The kinetic parameters, D and z, for the loss of color, firmness, and vitamin C were determined during the thermal processing of peas canned in 303 × 406 cans. The D250 values for loss of color, firmness, and vitamin C were 13.2 min, 9.2 min, and 246 min, respectively. The corresponding z values were: 69°F, 66°F, and 91°F, respectively. These results are in good agreement with those reported in the literature. With proper precautions and corrections for lags, kinetic parameters for the loss of quality parameters can be determined during thermal processing of foods in relatively large cans.