STUDY ON VITAMINS IN FOOD CANNING : (I) LOSS OF THIAMINE IN THE CANNING OF GREEN PEAS

Abstract

For tinning of green peas, they were blanched with 0.1,0.05,0.03 and 0.01 per cent solutions of copper sulfate or water, and the loss of thiamine during the procedures and after storage was determined. It was found that for preservation of the vitamin it was beneficial to use copper sulfate as small as possible.