Factors influencing the stability of thiamine during heat sterilization
Bendix, G.H.; Heberlein, D.G.; Ptak, L.K.; Clifcorn, L.E.
Food Res 16(6): 494-503
1951
DOI: 10.1111/j.1365-2621.1951.tb17411.xDocument Number: 242475
Thiamine stability in 4 vegetables, peas, corn, tomatoes and Lima beans, is presented as a function of time at temps. between 220° and 260°F. The reaction rate for thiamine in peas closely follows the 1st order equation. In corn the rate K decreases progressively over the 80 min. time interval studied. Lima beans and tomato juice showed a decreasing K value during the 1st 10-20 min. at elevated temp., after which the data were in good agreement with the 1st order equation. The variability of K during the initial stages of processing suggests that the thiamine molecule undergoes a change to a more stable form when these vegetables are heated to conventional processing temps. In all cases the data suggest the use of high-temp., short-time thermal processes as a means for improving the retention of thiamine in heat-sterilized foods.