ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1981.tb04929.x
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