Changes of ascorbic acid and surface color of green peas sterilized in cans subjected to end-over-end agitation

• Published in: Journal of food engineering 2006-03, Vol.73 (1), p.29-37
• Main Authors: Garrote, R.L., Silva, E.R., Bertone, R.A., Roa, R.D.
• Format: Article
• Language: English
• Subjects: Ascorbic acid; Biological and medical sciences; canning; canning quality; cans; Color; Food engineering; Food industries; food nutrient losses; Fundamental and applied biological sciences. Psychology; General aspects; Green peas; headspace analysis; peas; Quality; retort pouches; Sterilization; sterilizing; temperature; vegetables
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2005.01.002

The effect of temperature (110–120–130 °C), agitation speed (5–10–15 rpm) and headspace (4–8–12 mm) on changes of ascorbic acid (AA) and surface color of canned green peas was studied using response surface methodology (RSM). Best retentions of ascorbic acid and surface color were obtained at high temperatures–short heating times. From response surface models developed for ascorbic acid the most appropriate processing conditions are T = 130 °C, agitation = 5 rpm, headspace = 12 mm, for which AA retained by green peas, AA leached to brine, and AA lost are 0.8034, 0.1471 and 0.0495 respectively. For surface color the best processing conditions are T = 130 °C, agitation = 15 rpm, headspace = 12 mm for which a* value is −5.43, while the best color difference of 11.95 was obtained at processing conditions of T = 130 °C, agitation = 15 rpm and headspace = 7 mm. The verification of the prediction models was satisfactory.