Nutrient Retention During Canned Food Production

Effects of Heat Processing on Nutrients

“…Organoleptic and nutrient changes do occur during storage, the extent of the changes being dependent on the time and temperature of storage, the packaging system, and the product characteristics. Several extensive studies have been conducted on the storage stability of nutrients in canned foods (Cameron et al 1949;Goresline et al 1955;Cecil and Woodroof 1962;Ball et al 1963). Cameron et al (1955) reviewed thermal processing and storage of foods and compiled Table 12.10 from existing literature.…”

Pigments in Vegetables

“…The vitamin content of canned snap beans has been a matter of interest for 40 years. For {j-carotene, a retention of 87% and 83% was reported (Cameron et al, 1949;Weits et al, 1970). Canned green beans contained four to six times more crude carotene than raw green beans and a higher percentage of all-trans-/3-carotene (Panalaks and Murray, 1970).…”