Thermal Degradation and Leaching of Vitamin C From Green Peas During Processing

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 cm 2 /sec.