Changes Arising from Conservation Peas

Abstract

It was established that the amount of canned food products depends on the one hand the amount of raw material and on the other processing conditions. To ensure a high food value of canned products, in establishing the technological process should take termolability account both the solubility and valuable substances that some vitamins, minerals, carbohydrates and nitrogenous substances. If the solubility of the substances determined, in particular, losses during the preliminary operations of washing, scalding, cooling, causes losses both during thermolability cooked, and during sterilization. The vitamins, which recorded the largest losses during the technological process, are vitamin C followed by B1 and B2 lesser extent. These vitamins, in addition to being water soluble, are thermo labile, but termolability depends largely on conditions of heating. Thus, vitamin C is destroyed in the presence of air even at a temperature of 50 ° C, but in the absence of air and acid, its resistance to heat action is much greater, mentioned that the acidic environment increases and the strength of vitamin B1.  In some cases, a short heating can contribute to keeping the vitamins in the product by removing air from the tissue and inactivation of enzymes that catalyzes the oxidation of vitamin C (ascorbinase).