Rates of Ascorbic Acid Degradation During Thermal Processing of Canned Peas

Thermal degradation rates of ascorbic acid in peas during a simulated retort operation were investigated at various temperatures. Fresh peas were blanched and vacuum sealed in thermal death time cans with brine. The canned peas were processed at ll0‐132°C for different time intervals. The ascorbic acid degradation reaction was found to be first order with an activation energy of 41 kcal/mole.