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Color Improvement and Metallo‐chlorophyll Complexes in Continuous Flow Aseptically Processed Peas
Author(s) -
Canjura F.L.,
Watkins R.H.,
Schwartz S.J.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb12265.x
Subject(s) - blanching , chemistry , aseptic processing , pheophytin , zinc , chlorophyll , chlorophyll a , pigment , continuous flow , chromatography , food science , biochemistry , organic chemistry , photosystem ii , photosynthesis , physics , mechanics
ABSTRACT Fresh and frozen green peas were blanched in zinc solution (50 to 500 mg/L) and thermally processed in a particle cell reactor, which simulates a continuous flow aseptic processing system. The thermal process temperatures ranged from 121 to 145 °C at holding times from 0 to 20 min. The degradation of chlorophyll and the resulting formation of Zn‐pheophytin a and Zn‐pyropheophytin a were monitored. Quantitative analysis of the metallo‐chlorophyll complexes was performed by high‐performance liquid chromatography. Complex formation increased during heat processing and was dependent on the zinc concentration absorbed within the peas during blanching. At 130 to 145 °C, the formation of Zn‐pyropheophytin a increased and processing between 121 to 125 °C promoted the formation of Zn‐pheophytin a. Improvements in color relative to control samples suggested that the process might be applicable to two‐phase continuous aseptic processing of vegetables.