Effect of can rotation during retorting on retention of colour in canned green beans
1987
Steele, R.J. (Commonwealth Scientific and Industrial Research Organization, North Ryde (Australia). Div. of Food Research)
Spinning the cans during processing increased the rate of heat penetration and hence reduced the severity of processes needed to achieve commercial sterility. The proportion of chlorophyll converted to pheophytin was reduced from 38 to 26 percent, indicating also a greater retention of vitamins and minerals.
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