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In‐can blanching of green peas
Author(s) -
MITCHELL R. S.
Publication year - 1972
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1972.tb01676.x
Subject(s) - blanching , food science , materials science , mathematics , chemistry
Summary Methods for blanching peas in the can were investigated. A jet of hot water directed into a can filled with peas stirred the contents and supplied sufficient heat to blanch the peas adequately in from 20 to 40 sec. It is suggested that in a canning line this method of blanching would reduce the incidence of damage since the peas could be placed in the cans immedately after washing, thus avoiding the need to transfer them after they have been softened by the blanching process.