Ascorbic acid content of frozen peas cooked in a pressure saucepan at different altitudes, The

(1)

ABST

CT OF

TH SIS

THE

ASCORBIC ACID

CONTENT OF

FROZ~N PEAS

COOKED IN SSU S UCEP~

T

DIFFERENT ALTITUD~S

Suhmi tted by

Lou~sa McClure

In

partial fulfillment

of the requirements

for the

Degree

ot

Ma

ster of

Science

ColorAdo

Agricultural

and

Meohan1cel

Cell

ge

Fort ~allina, Color

do

1111/1 '11/ l~lllmm1m111111m11111m11H~ Ill U184DD 9D73636

(2)

f'

ABS'l'.'!\AC'l OF TM· S!S

Ve et bles furnish ap ree1 ble amounts

ot

ascol"'b1c c1d n he Amerio n 1et. Since 1oorb10

cid 1

,

t r

oluble nd h

t

1 b le,

t

19 1m

r-t•nt

to

d&te in methoda of o

o

tn

hiob btet

r,eaerve

1

t.

Oook1n 1n

e.

reasur sauce

,

n

ha.a a own

to be one erteot1ve etho4.

»1reet1ona

tor u e

ot

th

pr,e

sure

cooker do not

suggest

ohangas to b

used

tor

time or

tor preaaure

t

var1oua

eltttudes

.

Thel'e-for , the ob,!

ct or

th1 e exp&1'1m nt ,tae

to

4eterm1ne

tbe asoorbio

014 cont nt and al

tabtl1ty of pea

cooked at d1trerent

altitud

a tor v

11 len~ths of

t i e at

eel ot•d

r

aaures.

Al

s

taa were chosen for th ox

ertment;

and t1.fte1'

qutok

tree.ting

and bl nohtng

they

el'e

placed 1n

No

.

10 cans

nd

tored

t

-10

degrees

ahrenbeit.

They were cooked 1n

under the tollo 1

oond.1 t1ona:

r aaure a uee n

lt1tude O

feet,

s,ooo

teet and 10,000

teet

tor

no m1nutee an

tor

ono

1nute

cook1ng

tie

t

t1ve

n

t

t1fteen pounda

sure a r$g1 t r•d b7 the

re•sure

d

uoe

n.

,.

J; 00

waa carried out in the altitude

labora-tory.

(3)

l

vor an ten rn

as •

an

index

or

ta•

b111ty

were acor d

by

tour Jud

• Th&

penetrom t r

vt.a

used to obt ln an obJeot1ve measure or

tendorneaa

.

A

mod.1t'!,a4 Loettler

MLnd 1>ont1ng me!lthod was

uaed

tor

h

m1

al an

11s o the aacor>1o c1d.

The aver

scorbio oid ·

cont nt

or

he

coo 8d a

o

.

,

m1111& m pe 00 ram of e •·

,he d1fterence

tn

eo rbic ao1 oonte

tot aam·le

oooke:d under tho d1ttertu-1t cond1

ttone

ot

alt! tud.C!I,

pre sure and tie

unt

d

to no or than

3 m1ll1-r

s

.

The at £or o r

to

cl

s

naly

d

t~t1 ttca.lly aooord1ng to a alJ i& or~ rlanoe~

'l'h resulte

or

the exper1m1nt 1ndloa1:ed a neg~t1.v•

tttct

ot

ltitu e, pressure

nd t1me

.

The 1nter•

aot1on

etveen

hem

e

al

o

neg.at1v

.

Al r

resi

l

v r1anoe

ot

(24

.

34) over ha.do d any

erreot

altitude, r

eaure

or

time

1tre~ences had. on a•oorb1o

aold oontent.

Pl tabi

1ty

teets tor flavor nd

t

nder-nes

oor

d by

bor tory ns 1 anta r

ed tro.

3 .

1 o

4 ,

6 ~nd J

.

O to

4 .

;

rea eot1v

1y.

The

era

Judged

on a

oa

1ble ma.xi urn eeore

ot

r1v.

D1tter

noes

between eaeb group we,:-e small e.nd , ere probably not

s1gn1f c n

~

enetro. eter r adi sued to

d

t r 1n

1_{d.o enea ,}

_{· e}

_{u to v}

_{ry aom hat tor altitud,}

(4)

time e..nd

rte u:re, but

.

the 1nd1v1dua1

v

rtat1on

With-tn

Mf

1u:1.mple vae

grtat.

Aooord1ng to

theae cr1t

~ia altitude

1ould

not atteot directions given

tor the use

ot

the

res-sure sauo an 1n cook1ng t'r

· tte

·:>

a.a.

LIBRARY

C:Ol O '\DO A. & \1. CO[ l J:"G

(5)

COLORADO AGRICULTURAL AND MECHANICAL COLLEGE

=

··· A U•"U 8 t ... 194.

6 ..

.. .

I HEREBY RECOMMEND THAT THE THESIS PREPARED UNDER MY

SUPERVISION BY ... J;_)}I SA .. ;J~Q.LUB.~ ... .

BE ACCEPTED AS FULFILLING THIS PART OF THE REQUIREMENTS FOR THE

DEGREE OF MASTER OF ... S.C.IE.]Q.E ... ... ... .

MAJORING IN ... 'W.T.RlT I.Qr~---··· ... . CREDIT$_____ ____________ _ __

-

--r~~-;_;----

-

-APPROVED __ ; / ~ ..

,6-

cf.~·-··· Head of Department Examination Satisfactory

-'c~..1,w•• __

on

F~---___

:

f!:;1~

-

~

---

-

---

-

---

--

-

--

-

---

-·

-

-~~~

Dean of the Graduate Sc ool

Permission to publish this thesis or any part of it

(6)

T H E S I S

THE ASCORBIC ACID CONTE:TT OF F?cOZE T PEAS COOKSD

IN

A ~RESSUR~

SAUCE?AN

AT DIFFE?.ENT

ALTITUDES

Submi ttea. by

Louise. McClure

In Jartial fulfillment of the requirements for the Degree of MRster of Science

Color[ldo ·

A~riculturel Pnd Kechonlcel Colleqe

Fort Collins, Color~do

Au~ust,

1946

LIBRARY

CO·~. ORA.DO A. & iA. COLLEGE

(7)

. 37c/.

7ttfs

Ao

11¥6

~

debtedne s 3 to Dr. E i r[lbet:: Dyr r fo~ '~er inv2 lu· ble

ey )eri'."nent r nd in t1_1e _{·rri tin'r of the t110 sis}_: _to \srist8nt Professor Elizabeth Cassel for he~ neloful interest 2ne cooperrtion in Jlrn1inc the exJeria~nt; to ?rofe ss0r Andre·· G. ClBr'-. ~ nd As 0 oci" te Professor F"rris T. Gu@rd for thelr v2lu2ble issistrnce in

rnrlyzin~ the Cetr str tisticelly; qn~ to che lrbor~-tory c ssist"nts for their :·holehe'1rted coo Jerfltion in t~e exJeriment.

(8)

IHTRJDUCTION . . . .

R::VrE·

T

o~

LITE:'.1.ATTRE

TA3LE 01"' CONTEHTS

~he £8corbic 0 cid content of Je~s .

General conditions for Rscorbic Pcid

retention . . . .

The ef~ect of bl ~nchi ng, free7in~ ,

storing End cookin~ on Fscorbic e cicl retention . . . .

Teets for ?)81,:.,,tabi lit~, of coo'rnd Je~ s

• :AT~HIALS AND METEODS

Preli 1inery exoeriments

Equi~ment . . . . PreJ~ration of RPmole Cookinf Jrocedure RESULTS DI SCTJSSION su~:MARY A?PENDIX J,_ A J.?ENDIX B 3IBLI OG.PA?!-IY

.

7

Q 9 10 11

15

16

17

21

30 ;4

(9)

1

LI"'T OF ':.:ABLES

EFF "CT JF 1'.LT:i:I'UDE, TT:1E .A TD

PA:T

?R'"'i:SSU:lE

ON -.,

E ""·;ALITY

OF :?ROZEN

.i?i..:,"is

C )OKED

r·

A

P?.~ SSTRE

SAUCE.?AN

.

. .

2 ri.h.XIliUivi TE' __ ),..~ ~l\.TUR:s ~coqD:l;D

'.3 4

DTTRING COOKDJG :::· PRESSURE SAUOErAr . . .

hJ~LYSI" OF VA~IANCE

p, rre

(10)

Fir-ure 1 ?

3

~F"'.':8':' OF .~.:..1-TUDE C.: ._SCORBIC ACID C'J:~r::.~.L T QF P1~AS . . . .

~F?~CT OF 2RES1:,UPE

o~r

._sco~!C

ACII

cc:·'.:.':I:T

OF ?~AS . .

EFFSCT OF Til:E 0~' ASC:ORBIC .CID GO. ·:iENT OF ?E .S . .

(11)

::::TRODUC~IOH

DurinQ' the le st fe:r yeors many ex )erLnents h~ve been c~nducted to determine the retention of

ascorbic rcid i~ cooked ve~et8bles. Since 0 scorbic

[Cid is h2c1t l2bile rnd., ter soluble, the method of cookine influences t:t:e ,.mount of 2 scorbic 2 cid in the

vegetr.bles. SeverL.l ex~eriments have com1ared the

losses o:' 2scorbic c>cid cs.used. by cooking veceta·o1es

in various containers for different lenlths of time.

HoV'rever, tnere is little informe tion concernL1.e; the

Pscorbic ecic retention in ve~et0bles cooke~ in 6

Jressure sruce~nn. Moreover, time tebles set UJ for

the use of the Jressure sauce~an rt the oresent time oo not st2te t' e leno·tt of time or ~··:e e.nount of

ores-oure to be used r.t oifferent altitudes. The )ressure

s·uceoens most con1only usee in Americe 1rovide one or more levels of )res,ure, but no informotion hPs been

o~trine6 concernin[ the rctu0 l effects of the Jressure

on the rscorbic ''"'id retention in the vecretE1bles. Since <"'scor-Oic 2cid is hi?:~ly essenti2<.l to

t::~e normal functioninP' of the hum.::n system, 2nd is not

synthesized_or stored in tne body, (King 1r3~), the

(12)

Ascorbic e.cic1 is knJT·'n to eyist in consider"Lble amounts in fresh vegeti:ibles. Many of them 9re u1ade more edible by cookinc, so it ~ould seem adviseble to ~no~ and to utili7e the best methods of Jreserving the amount -oresent.

Therefore, the object of this experiment ~~s

to determine the o.scorbic fl Cid content 2nd p2l2t2.bili ty

of a tyoical veget~ble cooked At different 9ltitudes i:it different pan oressures for vrrying lengths of time.

The effect of time of cooking on the Jnlata-bili "'cy en, ascorbic Pcid retention 1v2 s to be determined

in frozen ryeas cooked 2t differen~ Jressures at the same altitude. This Jroce s s •TE'.s to be re )Be. ted for the same ·Jressure at different altitua.es.

The exoeriment ~as d~sirned to yield infor-m~tion on the ef~ect of ~ltitude on Jressures recom-mend.ad for the use of the )ressuI·e se.uce·)2n, "'nc it is hooed that it ~11 hel) to determine t~e best method

of cookin~ in 2 oressure sauceoan at different

(13)

~Ev:E·: OF LI':'J7;RATURE

The liter"ture in this ::eld :ndic8tes th2t much ·1_'.:Jrl: _hP_{s been} _done _{to study the loss of}_"'scorbic

cid under E vrriety of conditions. Extensive

ex)er1-~ents h~ve been crrried on by )eo le in different loc"li ties t.1rou.c;hout the ·,rorld, so t::e revie ·r belT, is 11.ni ted. to tl:e 1ror1c rel" tine- more directly to t :is ex erimen ._.

':'he re ")Ort of the ex )eriment8l work ·,1th ens has been or:2n:.zed under the follo·~n~ herdinfs :

I. The "'.scorbic Aclct 00::1.'~ent of oe"s,

.. I. Gener<'l cona.1 tions for e scorbic 'cid retention. III. The effects· of blrnch'..nF, freezin:::, storine,

Pnd coo~inr on rscorbic 0 cid retention.

IV. Tests for )al~t2bility of cooked e0 s.

I. ':'he .., scoro ·.c ., c id content of )e" s

fresh Jens to cont"in

16

milli,.,.rr·ms ,Jf n.scorbic Pc:.d oer 100 ~:-c·r-.:ns, one of 02 n;:ed oe~s ( ::ot cora Y'rable ··'i th

:resh) five mil:i~rams er 100 grams, "nd coo~ed oe s

'

ri:.

1_1.cr-cams _er₁₀₀ _{7 r ~}_1s _{of )el s}_.

Accordin~ to m8ny ·~r ers pers differ ~reatly inc scorbic content (f~om 11 to four milli~reLls )er lGO

(14)

roved to h~ve r ~reeter concentr~tian of £scorbic ~cid

thp.n the lFrge seeded kin' s; ·-·:'].ile ln Pny vnriety

tr

e

OFJcorbic 2cid content v8..riec"' inversely Pith r.1Pturity

nd size (!.c ·•n CL, ,_ ~ressler, rnC Kinr,

1936)

.

The l2tter

observ" tion ;·p s conf::..rmeci b:r 011 i ver ( 10;8) ... nd ')y

TodLunter ~ n S)rrlinf (19]S) .

On t e other hcnd ::ore;c n, lii-"'c:'.rinney, ... n

CE'illec1u. (191.,~) ~ound th.?t nu~ture ?N1s h'"d' hi(her

~ scorb:'...c ... cid V8lue thrn the imm2ture )ens, but

t.ie

finql oroduct of the immcture lot retained

50

Jer cent

more of the vi t.?mi.n t:1rourh de 1y0.rPtion, re,:"ro.less of

blcnchinr .

Gener·ul condi ti.ens for mrxi.i.um

... ecorbic ,cid retention

King Fne Tressler

(1940)

listed conditions

i·'hich f vor m8ximun retention of vl t.omin C. These 11ere :

1. Low temJerature

rn=

mrx:mum ~cidity.

?. ~ee9:n~ Paitation nn{ injury of tissues "ta

mL:iuur.1.

4.

Avoicir.f. ex;oaure to sunli~ht.

Ad.e0u:-te blc nchtnc to c'l.estro:y en'7yrnea, but

:not e:;;cessive.

5 .

Control of ~~rvertl~· conditions.

6 .

Avo·d1~~ d s~ructlon by cert~in ty)es of

br c"ceI'ia.

7 .

.Avoid.1n17 cont'"m·.netion _•ith coo2:Je ".

(15)

:-r.

~h~ effects~! blanchin~, freez.iJ:Y.r, storini:,- "'nd coo::inr

on l'.scorJic n cic. ::::--eie"ntion

From

JO

to

37

er cent of [' scorbic Pcic1 •,r2.s

lost durin~ nrPo~rction for free7in-, 1hich included

blEnching, ~ccordin~ to Todhunter "'nd Robbins (1941).

Lee 2nri ·, hi tcor.1be ( 1 °45) f'Jund the loss to be frorn 10

to 19 ·)er cent durinc ·)rocessin? (i'lcluc~inr· blenching).

Todhunter en S0arlin~ (19J3) reJorted no

dif:'erence ::..n the r scorbic "'cio retention of )ee'l s during

blenchinz in sterhl or in boilin~ ~ater for one minute.

Bl2nc::1n3 in ::rrd. ··c.ter (ryH 8.6) cc'~used 2 c·recc:;e · loss

of , scorbic "'cid th<.n i": other t;s,nes of 0·mter used,

2ccord.iwr to Lee "'nd •;-hitcombe (1C'l45).

Fenton ( 1940) observed t ct ·)re·y::i r. ti on for

cookinr involved crushinf, ~rindin~ or bruisinry the r2t·

vec.re"':;oble s, 0.nc, tl· ere fore incref' seo. the loss of ['

s-cor'oi c f'.ci<" .

Fenton "'n{ Tres~ler

(10~8)

f)und thrt commer-cially frozen )BBS contnined

6;

)er cent oft. e "'scorbic

(1G4?) observea r :oss of over 50 )er cent of the

n.:..fic,-·nt dif!'erences in EJ scorbic 2 cid content, P -i )ear

-2nce or )t~lr t rill ty ;.rerc found +'rom d.if:-~erent r"'tes

of freezin~ Je0 s studied by Ler, Gortner, rnd

.. ·t ~' ( 1 0 1 / \

(16)

Accordinrr to Jen':in8, Tressler rnd Fit"'~e:."'Pld

( 1938), ) 8 ' s .naintr ined e constri.nt "'scorbi c ~ cid content 1··hen held in storr-ce '"'t - 1>< de_ ree s Centi~·N·c!_e for five mont11s i:i:' they "ere .?decurtely blE'nched. The most

rcJid loss of oscorbic 2cid occurred durinf cool:n-and •,rashinc.

Fellere ~nd Stenrt

(1935)

observed a loss of

6r .

7

)81"' cent of the 2scorbic ocid ·•:.en frozen oer.s

were ol -i_o :ed to thc>.n from t··m to

6

hours. No loss of ascorbic .?cid •·as noted by Fe~"lton flnd Tressler (1038)

in t:i:1P··rin: _)eas for

16

hours nt 40 de&rrees Frihrenhei t, nor in ~1olding frozen 'JeD s ,nt 80 de:3:rees Fahrenheit for

one to five hours. They 2.ttri.buted t 1e loss -rhich

Fellers rnQ Ste~2t re~orted to insufficient blenccin~.

Fenton, Tresler rnd ~in- (1

36)

studied t~e

I

vitamin C content of ~ers cooked for v~rious lenvths

of time. Ther found th-t ~he ere test loss occurred

duriri· tl:·e first t,rn minutes of cool':.ine- F:1i.le t'.e Tter

W'"' s returning to the boilin-,· ooint. '·r:h.en coo"red the

)ers contained from 42 to

53

~er cent

o:

the ori~inal

amount ~nd h~d lost 40 to 48 ~er cent t o t e cookin? -rr~ .. ter.

After cookin~ _rozen oeFs, Fenton ·nd

Tressler ( 1 °38) found thD. t 59 )er cent of t:1e F:.scorbic

0 cid ·r.0s left in the )eas, 36 oey, cent _·-ws in tcie

(17)

3urrell 2nC. Ebrt,•ht (1?40) re)orted tunt 4;.l cent of -':;Le f'cSCOrO~ .. C ~cid lost

•rE'.ter ,-ras

a ..

iscfrded, r.nd 21.6 1)er cent HE'S lost if the

rrr.ter We' s used.

In cookin~ ei t:ter fresh or frozen T:.o. 1r.s Lexton 0ec.s Todhunter r nd Robolns ( 1G41) observed the loss

o:

Pscorbic ~c~d in tne cookin~ ~ater to be oro

-~ortion2l to t~e Pmount of ··ater usef .

Vcintos~, Tressler En~ Fenton (10~0) st~died

the effect of different coo~ing ute~sils on Rscorbic

acid retention. Frozen Jeas ve~e cooked in r covered rluminun ste·rpan, two different ste2mers, a -Jressure

S"l.uce xn r1nd a Jres"'ure coo::er. The cooked. ver·etable containec. frof"l 70 to '30 ner cent of t:le ascorbic 2cid

anr1 _{l; to}

_JO

_oer _cent_~_as_{found in the coo·r1nr} _·-rater_.

The )ee s coolced in t •. e pressure sauce )Dn retsined t:.e '""rertest e111ount of tLe ri.scorbic 'cid.

In al sir1i lr.r stucl..y :rcintosh, Tressler r nd ~enton

(1°~?)

coo·ed frozen ne~s in utensils of

~luoi-num, enrr:1el, DyJ."ex 'nc1 st,,inless steel. The loss of

2 scorbic r-cid was inde 9endent of -cl:e con JO si tion of the coo~in~ vessel. ~en a covered enafuel pan ~s used t2'."~e cooked DeE,s ret2 ined 11 ·)er cent more ,. scorbi c

ncid t. ~n ~hen boiled in the same oRn uncovered. Ascor·oic "c.:..t .. retention "<- s observed to be

5~

oer cent ·-r:1.en ')8fl s ·rere coo1_{rnd in}_a _Jressure

(18)

in an ~Jen ~ettle.

HellidF: f nci Noble ( 1946) r conmended the use

of H Jressure sauce ·>r-tn to sho::--ten coo1_tinz _{time of ""reen}

ve~et8bles ~nd to Jreserve the color f'nd flavor. For

rreen ve...,.etablP-s "'che 2ri1ount of ,r,:iter used should be the

minimum reouired to nre serve the color r.nc. to Jrevent

" lJE'd flcwor, ·Jrovldin..,. --~ :e - ater used is sl1:::1tly

alkr>.line ( ·JT-I 8. 2) before boilin..,.. Accardi ·:1:7 to tne

1°46)

one-fourth cu; of •mter snould ~e u"ed to boil

fres:. )ef' s in c Jressure s"uce )rn fro,1 t~:ree-fourt s to

one and one-fourtl:. minutes ['fter ':~'e TTeio-ht is Jlr cec.

on t•1e cooker.

It h~s been recom,1ended by c~~ney ~nd Alborn

(1943) t~at fresh veryet~bles be Jl~cet i~ rctively

bo'_linp- -,,[lter ·vnen coo::in?.; them. _{Since 8SCO~bic "Cid}

1 s one of the mo st labile of ..., 11 kn01-rn vi tarnlns, r ir

should be excluded durinv cooking and storin~ for

r-reatest JreservEt on ( She1~i,mn, 1946).

studies of t.1e 2 scorbic r>ciC. retention of JeF s s..nd

~reen oe8ns cooked ['fter ten m,nthr of storaC"e

_·~

in c-.

tern er8ture of -10 devrees FPhre~1eit. They re9orted

th"'t ste2med '18f s sho·•ed the lor,•ect retention of

2 scorbic P cid. Th8 2verf'.r·e e Rcoroi c .c' cid content of 8

.... I' ~

(19)

IV. Tests of n~lr,trb:litv

L2bo,,..~tory exJerts s:.oPed +;hr,t both f cvor iind tenderness "ere sub,~ect to rec )id loss 2s "'· result of dela: bet~een vining !nd freezinp. A judging 1anel

found t~Pt rJJroxim~tely ~ 100 1ound test on the te~

-c.erometer ·•p s the di vidinrr line bet1-·een highest ouc.li ty

nc1 second ·'.)--re.de oe~ s ( Sch·J"'rtze, qund.le, Boegs Dnd

CPmJbell, 1942).

Alt~ou~h numerous rP1orts ~ve been recorded

on the outstandinu results of cookin~ 0 nd h@ndlin~

per s on o scorbic .?.cid rete 1.tion, no efforts he ve been

mPCe to cl.eter,1ine the ef:'.:'ects o--f: nltitude end ')ressure

on the q scorbic r cid retentio,1. of peas cooked in [I.

(20)

KATEBIA~ S L: D =::::THODS

l

·

Preliminary ex~eriments

VPri8bles to be inve..otivrted "ere est2blished

efter c~rryinc on sever~l preliminAry ex~erlDents.

After studying the results on )&lrtebility End Lscorbic acid retention of frozen JePs, the vrr12bles decided

U)On uere time, )ressure, end altitude. All factors

sucn as initial treatment, etc. , entering into the

experiment were const~nt exceJt the 2ltitude, time

2nd Jre s sure in )Ound s e.s meE' sured on t:~e se.uce 92.n.

TI. Ee ui )ment

In order to simul2te dif~erent altitudes,~

sDecially constructed labor0·tor3' T-•2 s vsed. Tl~i s 21 ti

-tude c·· 2.mber Tes E' cylindri ce.l ly s'1a·Jeo. room ec ui ))ed TrJi th t.18 essenti8.ls for cookin~ rind ba}cine. ( Se0

J:l. nendix A.). Pressure co111:?2roble to t:1r.t of sea level

or any in-::;ervc-~1 of 21 t'L tude u_) to 18, -10 feet can be .. P.intn.ined inside t:::1e che.mber. For details of

con-struction of t:i: s cr:'lmber see Peterson ( 19;0) .

A oortPble two ')lnte electric stove ,r-::.s used t :1rou~hout the ex1)eriJ1ent.

The four auc:'rt size Jressure sP.uceJ2.n ·c-1s

(21)

Cfau("e. Tl1e sc..uci:nan ,,ras e·-itirely constructed of alumi

-num exce Jt for t~ e '1anc le s ·-rhich were hord rubber.

All eaul,Jment T,r.,..s iden-t;:..col for erch series of o Jerr.tions.

III. Pre-oar0 ti on of sarnles

Peas Je~e c~osen s~nce they could be sam~led more eg,sily ·ch2n otr' er su:. t2ble vereteble s. In e2.rly July five bushel.::: of Ale sl-r. )eas · rere )ulled. fro:-11 t:1e g-round ·.nd the Jods Jicl:ed fro,n the v:.nes 1_n t~rn s:~20.e.

T.c.i.e se ne nfternoon tLe JeE' s vere 1·1₉s:1ed 2t1d blr.nc:1ed on xoer-lined tr~ys for P time Jreviously shovn nec -essc..ry Tri th eciui Jment used £t t 1is 21 ti tude of 5000 fee~. After raJid cooling.the ~e2s ~ere removed to

tr2.ys of ouic·:: freezing uni ts ,-·nere they · ere thoroug;hly frozen. jo. 10 cc.ns were filled ··Ji th 11eo.s Enc stored in e cold room (-10 degrees Fahre,1hei t) for the nifht.

EEirly tlie following- mornin-:;;, the ner.s ··rere thoroughly mixed (in the cold room) to rovide a unifor~ sample for tl1e ex )eriment. Approximately 1200 p-rams of ,JeP s were tl.en see led iD each ce n, F nd stored in ti-:e cold room. It was 2ssm1ed t:.at t 1e nscorbic :'Cid content of the stored _.?e:-:i.s T,rould rern.n · n cons tr nt for the s"lort lenr;t:-: of time of tJ-:.e study (Je-,'·lns, Tresslr·r, rnd Fitz~errld,

1933)

.

IV. Cookina nrocedure

(22)

uniformity 2nd to f .cilitote the Jrocedures of coo~ina

end testing for E' scorbic :-cic'. ..i th "'11 )relimi.nc?ry

olans co .. mleted, t· ... e c"ns ,rere O.)eneo. (one ec ch dav)

1:)eoinnin,,. ";;he T,reek follo .. inr:· tr:e stornre in the cold

~ -

-Y'Oom. As each cc.n ··r?.s o ')ened :. t "as lmmedl 1. tely ')lri ced

on ice \n" le re;er cr:-n ···it g tivht fittin":' 1.id. All ot: ... er nec'.'.3 r sAry eau1 rnent such r-s tr~er name ter,

metE1-)hos )hor i.c "cid, Pno. Tr!'.'1shed r•u7e for r.rrrp)inr· s' nles, · rs c"r:-·ied to the o"'tltude ch, .ber on ~ trry. The

Sf me elec-;;ric 'ourner 1_1E's usec. for cookinP' the )er s

throuvhout th"" ex)eriment.

-..nen t:I: e desired P.tmos·)heric ,ressure hE1d ,. een obtDined in the chamber, ~ ... e cool~ine: •n s st.?rted.

So .ole A of )8£ s T'ere ··,eic;hed out in 200 :rom

1ort~ons just 1revious to cookin·. A sm~ll niece of

• F'sced c ,eese cloth ·r&.s used to enclose 50 r-rams of the

200 7rc?m ePr1'1le for the ? scorbic :, cid test. T ... 1en both sc>.,1Jles 1rere c"ro • .)ed into 90 crr,:ir,1s

o-::

bo.i.lln[" ··c?ter, "'nd E .nFzlmum t errDmeter w s )l>'C d on to I of tLem.

The lid 1,r.s Fd~ usted .:.r· edic? tely. ':1."'e autom2 t .i.c res-sure 7['uo-e ·· s Pdjui=ited Ps soon 's

steam issued "'ro11 the ste, .1 vent ·.n the lid.

T:1e coo":in 1rc.s ti.med "'ccord ·-n'.: ";;o the di:'ec-t.:.ons for use o_ .... :he seuc1;02.n. Pb.en t',e co0~in"" -+.:;L e

"d E''."osed 4-' e sauce )a~ '"S 1nrt:.Pl1..y immerc-ec. in col

""ter for J") recondr. By re.1ovinr-

t:

e ores sure ,...,,t:.,.,.e

(23)

coi...tl b~ r011oveu..

':'he

50

'""r2r1 e2 .1ulE' ms ii,medir·tely dro J"Jerl

into;:, b~''rnr cor.t· . .:.1inz 20C :;:::crrn of one )er cent 1et., )'-:os.JLoric 'cid. ':'he tenner:1.ture of the P'l"xi:num theror.1eter "as recorded "Dd )re mr:-tio;1s nrd_e for the

next cool.rinrr, The remainine; lSO i::rf'ms of _0e::- s ·rere reooved to JrJer cu)s for orlrtrblllty Pn1 0enetro-mcte-,~ teAtS. The sruce )n;'l ·rs thorouehly rinsed ,?fter

eEch coo~in~ to Jre)Pre it for the next sa·>le. The Jreseur~1, times cna Gltituc1es rt '•h' ch sarDles ··rnre

coo~;:e,1 _{"ere rand.o·ni zed}_.

v.

Procedure for te~tin,.,.

for

_{- - - - -}

c scorbic Pcid.

The

50

°·r".:i --r rn9les of Je.,. s i.n metr )hO" )l1oric

"cid. "ere ti.:-htly coverc' ·ri tn "nx )F 1er i .1 :edl,'"'.tely

r.fter coo'::.in r t1_nrl Pere Pn2.ly.,ecl _{8 J} aoon as t.1e se::ies

of cookin "9 for -:;' e do·, P"l.S com Jleted.

A .1odifiec'. -'011tin§:: '•nd Loeffler (1942) L1ett~od

,,,r2c uJer< for estim"t\nf the 'scorbic ~icid. The ·rr.iring

3lendor 1Ts _usee ~or _{d::intevr"tiu-i}_. T:e _{mole s2m;le}

wast orotcrhly 1::>1..ended for five .ninutP8, 21d Jou.red :'unnel fit~ed TTit· fo1c·ed filter X>.)er.

tion •r.s.s t l lo··ec to )roceecl until bet, •een 10 ~ .'.1d

15

milliliters of extrEct hr.d -,f'.s.ed t rJup;l" t•Le :ilter.

'I'hi, •r: 8 cliscE'rd.ed. 0 _{nd a} )O-'ti.on _{f'.:"om tue bE'l'}nee

(24)

usinF 2 ~eve len~th of

S20

DU nd

PC-4

filter ~1th 2 stendard solution of sodium

"-6

c1c· loroben7eno~ein-c1o )rienol.

:Ioisture r eterm· nat]_ons '·rere m['.a.e fror:1 erich

iTo. 10 cr.n of "'.Jel. s . ··eir.;: ed sa, 1 )le s o:' 1, c-r!'.'11s ···ere

)laced i.n tererl moisture cu JS for de:iyclrn.t·i.0.1. A cryin?

oven ,,JE~s set c.t 7c de7rees CentigrEde "no the sP.1 .lles ~ere dried to constant ueivht.

'.i\:1e )aletrb.'..lity of the ne<"s T,ras tested by

~our j udrre s after e2 ch coo1_::ino-. _Their _j_{uda-rnent of}

fl:=ivor end tenderness ,res recorded on score-crrds, 2

s9n >le of '··hich is at tached (Ao)endix B; . A Jenetro

-"eter ·ras also used to test ten::. erness. Ten )eas from

ere:: s2.n'1le '•·ere tested usin'.:1' e l'.) ':rr.m •eie-ht. The

numbers '\·ere ""ver.c-ged to p-i ve 0 p-enero 1 indi cri tion of

(25)

RE3ULTS

The Escorbic c'cid con~ent of the ,e2s cooked in a Jressure sauceoen ~as calculated PS Pn aver~ee for each of the 12 groups of s,m0les mP~in~ u~ the

g6

cookings. The results a.re recorded in Table 1.

Aver-( ges uere 8lso calculated for the o~ 1:-itabili ty ond enetrometer tests, 0 nd recorded in Table 1.

CclculPtions were made on the ascorbic acid readings to eour lize the L10i c::ture content of the

srm)les. Results exJressed in this wny on the same

moisture basis differed little from the results as determined. This ~as to ~e ex ected because o~ the c,:, 1 i -'-w1e:· of the moisture content of different grou JS.

The maximum temJer&tures recched durin~ the cooking of each rrou. of samoles ~re recorded in

T['ble ::.

Gooked peas in the exuertment 1,rere found to cont~in ~n everare 'scoroic ~cid content of 20. 3 milli -e:-rams per 100 ::-rams of frozen )ePs, Since this amount

T-111 su Jply about 28 1Jer cent of tl~e recommended day Is n llowance for en odul t , ( rT tion 1 ResePrch Council

1Q4~)

i t is evident thPt coo~ed frozen pe~s m"y furnish

(26)

1 _{':'nble 1.--THE EFI<"'ECT OF ALTITUDE,} TI"iE, ND PAr1 PRESSURE 01: 'IH . .: ...,T )1ITY OF

rRoz.:·

PEAS

COOKED IN A PRESSURE SAUCEPAN.

I I

,.

Qtwli ty

.1 ti tude ?t ,1 Ttme Cook- Ascorbic Acid Content Penetro- Fl"'vor Subjective

Pres- inz meter Tenderness

sure Tri2ls As cclc. to 7.4~ Re2din6

Determined Moisture ft. l0 ) P , ni.n. 1~ ' no.

I

mg./100 gm mg./100 gm lbs. score score

l

0

₅

0 8 20.7 21.1 1,..,.4 I _•₂ _4.1

5

1 I 8 20.7

I

21. 2 22 .6 3,9

I

4.0 15 0 I t 8 10.5 I 20.3 22.1 3.6 _I 3.7 15 1 I 8 20.J

I

21.0 29.8

I

}. 1 ".l,0 I I

·I

I

5,000

₅

0 8 21.

5

' 21.7 17.? 4.

5

3 .

9 I

_I

51

1 8 ?l. 3 21.2 I 17.0 J .8 4.1

I

15 0 ' 8 20.2 ₂₈_.₃ :1.9 4.2 4.1 15 I 8 19.7 I ₁₉_._S

_I

_?8_.₇ _1.2 ".l • ".l • 10,000

₅

0 ₈

20 .

5

20. ? I 18.5 3.8 3.7

5

1 8 20.0 19.8 20. 0 ₄_.₀ 4.J 15 0 8 20.7

I

20.6 24.1 4.6 4.1 15 1 8 18.5 18.0 24.6 1.9 4.0

-;;o _{ni:ciutee ti me--}_C_{0 0}_:.:inc _{sto ) )ed ·r~~en oressure is re"ched}_.

(27)

".'"'ble 2.

--::..._:,.-:1:-u

.. -

r'1'1',-,• 1_,~ ri ... T_,,"":"',..., -~--1··:RD~D D·_P_Ie.'

C80KING-~ ~- - ~ .. _l,..,_ l _,J:,

IN 2?..E S S U::tE SAU'.;EPAW.

--M:=iximum Terinerrture

Al ti tuc_e Pen ~i .:e of

Cook-Pres- Coo::ins ins F,"hrenhei t

sure Trirls I AverPP'e ~rnd~e ft. lbs. ri1:..n.

I

no. 0

₅

0 8 2?6.1° ?24°-227° 5 1 8 ?22.J 222 -?27

I

1.5 0 8 rl 2Lr2. 3 '? _-- ..t/

_-246

~ lS 1 2 242. S 21.J·O. -248 I .5 '/"\()Q

5

('

e

210.30 21.5°-2220 .5 1

e

_I

?21.

3

220 -225 1.5

I

0 8

I

240.0 ?.;8 -241 lS 1 8 21.J,2. l 241 -24':l. 10,COO ₅ 0 8

I

214.0° 211°-218° 5 1 8 I ₂₁₄_._J _21;: _<?17 1.5 0 8 ?Jl. 0 21? -?':l5 _-_,, 1.5 1 3 235,3 231 -?".)6 _./

(28)

The difference in Pscorbic ecid content of s~m)les cooked under the different conditions of

alti-tude, ;ressure ['D~ time amounted to no more then three

millirrr~s. These differences, rs discussed belo~,

.,,ere t·ound not to be si~nificent.

In Fi:ure 1, the ~ener~l effect of ~ltitude

18 illustr2ted; in Fi~ure ?, the eenernl effect of

pressure, rnd in Figure 3, the aenerRl effect of time

is illurtrrted. It '1ill be noted thDt there a))et?r

I

to be slight vr,ri:Jt ons '·Ti th cl ti tude, )ressure or ti~e, but the differences Pre not sirnificant ~en

·n~lyzed sta~istically.

The ~aletc~ility tests ~or flrvor £nd tender

-ness sho'·r c1ver,!:e values from J.l to 4.6 nd from

;.O

~o ~-~ resJectively. These Pre jucred on a oossible

mrximum score of five.

Since c tendero.neter for te stinP II _{donene s s}11

of tne )er s Fr s not P.vr il2.ble, Jene t;rometer 1r:: s

used to esttm2te t~eir resistence to )ressure. The

19netrometer rerdin~s o Joe~reC to v·ry some;~et for

0 _{ltitude, t} _' _{rae ~nd Jressure ~s seen in the aver.re}

~e~din~s 11 Trble l; but the indivi6u-1 V"ri4tion · 'i thin r ny sE'm Jle nr.s rrer t .

Strt~stic"l trectr.1ent ··rc-s rriven ":;o the

~cor~ic c'Cid cJntent of the 88 •.• Jleo es c1n,ly:;-ed. r:i::e

(29)

U)

'

(l) ('\ <:+-; 0 er ~ >-l H b.., rd +" (l) C: H (lJ '() ~~ s:: s:: ;:s 0 rC:: C) H rd (l) •rl p C) U) E C) C •rl H ro b.) :;.... •rl 0 rl C) rl (I)

.

•rl ~~ ~

.

·, 22. ' ?l. ~ :-1.'"' ';,f"' ~,... ...,

.

1

_.

₅

lC

.

5

..?resnure ::'ounds

A

.

5

3.

5 C. 15

D

.

15

Time 1'i.nuten 0 1 0 1 c; (\ ?~,:rure 1 . ~ffect of rltitude

on the 8scorbic ~cid

content of )e' , .

(30)

0) ?l.

5 '

(I) _,...., C'i-1 0 0) E 0_1.₀ CL H t) rd .p (I) ~ H (I) _'O p ~ ~

p2n

.

5

0 '

.

0 s:.. 'O (I) ·n ,... C) rr., C) Cu ·•-i H ?() r p Q( • S:.. •M 0 ,-j C) ..-1 Cl • -i t:

'.

1

_.

₅

18.0 Altitude Feet A. 0 B. n 5, /"\no D.

5,

r,o

E. 10,"'GO l' , 1 ,"00 T:.. e ·.:.nu-t;es 0 1 1 0 1 : · :-rure 2.

Effect o~ )~e sure

o. the qscorblc 'cid

content )'!: ,e s.

- - ____ ---o F

(31)

co C (]) ,.... Ci-i 0 co c-: C H b 'd µ (]) s::: H (]) .p _~ ~: ~ 0

.~

C) H rd (]) .,-1 ₀ CJ C: U) E C) Cc .;-1 l'.-1 ,a 1-l) H ... 0 rl C) rl U)

.

_•_r-l ~ 22.0 21.5 ?('.

5

13.0 p· rrure ; . ,ff Pct of t· me on t~P "scorbic ~cid content of )8 s.

P<---0

~4 l t L tu( e ---re~t (' B. ()

5' /",

"('

,..

_..,

_.

D. 5,000 E. l'"l,r''"'O 1 '0,'1Q 'ress· r"" ?ounds

5

15

5

15

5

15

----Time ·.1. • °Lnutes ~ D

(32)

·---

____

,_,_

E'.nelyzerl to se''.)E'rc'te the Vt'lriabili ty of the reDlicE1.te ['nalysis from thet resultin~ from all other sources

combined os seen in TBble

3 .

Source of V['ri2,tion Between sam )les Bet~een re1lic~te anBlyses vithin sPm)le s

TOTAL

Sum of SC'uares

451.15 ?707

.

91

De:::-rees of Freed.o'l1

95

238

333

Mean Vrri.once

1.57

-Before cny interJretation of these results

TS Jossible the orocess of comolete ?nalysis of the

11_Bet,,reen _SBm-oleII _vari2nce_•-rqs _{necessary to measure and}

reMove those ~2rts due to the effects of Pltitude, nressure Rnd time, Rs vell 2s their first order

inter-actions; rnc also thnt VPri2bility introduced by the

(33)

nc1ble

4 .

--

.:AL

rsrs

OF VARIA:CE.

-

- -

-Source Sum of Den-rees .:e~n F,~ Cri tic:::.l Scu?res of V"ri, nee Velue V!'.llue

Freedom ("")

-

--

----

---- -CE'DS

274 .

94

11 ?4

,

99

1.0;

(2

.

12)

Altitucte

5 .

".l~ ~ _, 2 2. 6€,

.

11 (3

.

10)

Pressure

2c

.

19

1

20 .

1°

Q~

(~

_

q5)

-':'imes

4 .

34

1

4 .

;4

.1 f3

(;

,

95)

.alt, X "ressure

38 .

~4

?

19 ,

4?

.

eo

(;

.

10)

--~l t . X mimes ₈_.₄₉ 2 4. ?5

.1

8 (J

.

10)

:iressure y r, _... mes

2;

,

_5?

1

25.59

1.05 (;

,

0.5)

"i.esidual

182'.)

.

;4

7.5

24 .

;4

--

·-

---

--

-

----

-

---

--

---

-

---

-

----TOTAL ( B0t•··ee£1 se~)les)

?256.7t

95

*F vc]ue is the st2tistic 1h~ch offers b2sis for testin~ t~e hyJothesis thrt t10 vnrirnces Pre eru~l.

The re~ults of :he tests "nd oi ~he st~t1sti -cEl c.lcu etions ~re discusse~ below,

(34)

DISCUSSION

The "8cor~ic ~cid content

o:

t~e Jers coo~ed

"t selected "ltitudes for different len~ths of time

Pnd in five end

15

Jounds of )ressure variet only sl:~ttly. ~he differences between the results of tl,is Rtudy "n; sinil,.,r studies ( Noble ",nd ··:0 ddell

1945)

mPde "ith p ressure seuce)t1n were not entirely

com X'r' ble. In so1'.le c2 se s --he "'scorbi c r cid content

of c2o·')e?'e TT'l s founc1.. to incr-et1 se ,,ri t:1 coo::::1n,r tili1e.

Forever, th0 srme "ui:ihors tndicrte:1 ,r:"t the .., scorbic

f' cid. retention of ce.bb2::e in 2 eteomer, E' t12.·htly

covered JE'n ~nd the )ressure s"uce1en did not ch"n~e consistently ~1th the time of cooking.

accordin~ to the st2t1stic~l drtr in Teble 4, t:.e lrr"e resid.ur.l vPrl' nee oversb['c'l.o,r"' "' .. 1y effect thrt ~ltitude, )resc;ure or time a_ifferences may '1rve on rscorbic 'cid content. It is clerir fro,n lool<:ine· ct Trble 4, th-"'t ell results Ere ner·ctive 2s ~~fir as the MPin effects or inter~ctions bet1 e~n them

)ro-ducinv r~y vrrirtion in· scorbic ecid content. The cr:ticPl velues o~ F rre b~sP~ on :he use of a five

)er cent level of sicnificrnce.

(35)

---

,

resiriuc,l v2ri"nce ('.?4.;4) from Tr:ible 4, shons the

follo,~n~ result : ··ithin srmJles (between reJlicnte ~n,.lyses) Re si6.uc-.l (bet·,een srllnles) :,IeRn V"rin.nce

1.57

24,:4 Degrees o:' Freedom F V£ilue

15 .

50

Ori ti cal V"'lue (F)

1.

27

The v8lue

F

(15

.

50)

is very si~nific~nt indic"tin~

that re )llc~1te cl:e . .1ic' ₁ _cn2lyses vrrie-d little _'nd"ere

dominr-ted "nd overshRdo·,red bt other vnri;:..nts.

The ststistic2l 2nelys~s indicate t1at the

rnF'tter of cc::ins from •;hich the s"m)les ,,rere t::i.~:en >roved

to be 2 non- si~n:fic~nt effect, 2lt~oush 1e~h"1s the

moet imJortent source of v~ri2tion.

It is difficult to ex lein the re2r'.)ns for

the l"'.rve residu8l varionce unless t·:ere is s '.)me, 2.s

~ et unreco -ni zed, i 1 )Oj_"t".nt source of vrri -~ tion. The

st"tistic'.l d~te. i·1ctic,,_tec

t:

.

.0t t·1ere 1-rere conaistent

resul~A in Pscorbic "cid determinc-tions t'·rour~out the

l'.2 c"'.ns of Je" s. The veri~ ti on in

t:·

e rM'Yir,1UP1 te. 1

Jer-~ture s (T"bl8 2) recorded for the different cooking

conditions .. 1ey 2ccount fo·-~ some veriotion j_n the

r,scorbi c 2..cia. content of samoles. A more conste.nt

re~din~ w2s recorded for t~e one 1inute time of

cook-in: th n for the zero time. Occasion~lly the cooker

(36)

of the )er.s. The ··eirht 1·r" s ·01::-ced on tl1e coolrnr Fben

the )ro":le!' F.,ount of stecm 'T"'S ju..:;:;ed to be esc"0L1: from "the vent en"' this ti1.1e m"v hrve vr!'ied sli".rhtl _~ _~ _'Y

for the successive coo~-.in:s.

All coo1rin~s •,rere syste ,'"' tice.ll:r r.:ndo. 1i "ed

to elimirn te t'-,e effect of 2ny unl-cno·rn "tmos_pheric

condition rt

5,

00₀ _{feet, or other unreco:niryet factors}_.

Reeults of the tests fo,~ )Ll.'.'tcbility cs

ju :ed by flnvor 2nf tendernesp are recorded in TPble 1.

Accorr"inr.<' to t½e jurlges -:;!1e flPvor of the )8-' s decreased wi~~ inc~e2see coo~ln~ time _nd ·~t~ increased )ressure at ser level rnd "t 5,0~0 feet, ~nd increased with

coo~in~ time ~t five Jounds )ressure nt 10,01C feet. Peos cooked

rt

ser level end 2t 5,000 feet for zero ~inutes 'nP five Jounds ~res3ure received the li7~est fl2vor scores for those ~ltitudes, ~1ile those cooked ~t

15

~ounds )ressure for zero minutes received the '."~'J':rnst score fo1~ s':'1•1 Jles coo1

rnd 2t th, t c>.lti tude.

Although these results ¥ere not 2n2lyzed strtisticrlly tney serve to indicate )Ossible t~ends.

From the liter8ture 60 taformation WPS found

concerninr ~enetrometer re2diDP'S for coo::ed )er s. In the r>boence of 2 tenderometer, the results of tlie

)enetroueter read.in::s recorclec L1 t- .is ·rri tin.,. ~re onlv comJ"r"tive in n2ture. ~he decision

o:

the ju~~es did not [ "'rf'e '•'i th +;l:e results of the )enetrometer ref:'c1in7

(37)

incre sei with decre· sed cookin~ t'me ·nd Jressure.

The::."e ·re-s ci deflni te , nd "'ra,.:;.u 1 ~ ncrease :.n tende,.,ne s s

"s inter ')retec1 b~ the 0'. uclfe s ··i th increP sea.

coo'-1n-t.i.ne ['t; fLve )ounds Jressure c>t l(\,r.oo :'eet, but -::; e

score ·r"s )rPctic lly tt.e snme Pit~~ co_':in"' t ·rne f',t

(38)

Ame1"'::..C".n diet f'nd turnish e. JJreci,f'"".)le :: 1'.)un-::;s of

2s-corbic acid. Therefore nreservinc gll the Jossible "P1ount rrould seem in)ort,nt from the health cs, ell

rs f~om ~- e econo~ic st nQ)oint.

dicrted t~·t cookinv in 2 oressure s~uceJrn ··as 2n

ef·Z-ecti ve . .oet:.oe of Jr(' servin~ the c: scorbic acid ir. coo\:ed. )8F s.

':'he directions for t: Re of t·~e )res',Ul"'e coo':er

~o n0t su~·est c~ nfes to be used fo~ tlme or for res·urc , t v rious eltitude1. ':'here~ors, the 01:)ject of -'-;h~s ex )eri1.1e'1t .. , s to determ· ne t' e '"'scorbic cid content ~nd )~lrt~Jility of )ers coo~ed un~er var~in~ conrJi-'cions of .'.'ltitur"e, )ressure '"'nd time.

'J.rouoJ o:' Q s"mJles -· ... on'"' u:1·_rorm S)Urce of

"U )ply rer"' coo·~ed in 1 ~ d.iff erent ·rp ys. 'I'he 1? orr ys

::..ncluded "ere r-10 rr:·_::u'ces 11 one .n· nute coo'·in"' -::;· me

for )ressures of five ,nd

15

)ounds · t three C'lt:tuctes, ?,...ro, 5,C'10 '"'nc. 10,010 :feet. ri•ie ,scorbic cid

re:;en-t 1 Jn p r s c1ete rm· ned on t:1e )C'"' s coo·~ed unr" e:." PR ch of

(39)

bic c cid ...,etention rrere E' ~~ ly7ed. st~_ti ic lly

Fccord-in~ to ~nalysis o~ v"riFnce. From the rPsults of

tlli 8 ex )eri-:1en t it 11r y be concluded -c:1.c t altitude,

time ·~nd nressure dici. not "f:ect t11e reten"'.iion of ris

-corbic Reid. The combined e:'fects of tLe ver:Lr.bles

1.1e1 ... e e 1 so ner-· ti ve.

The vrr:~tion from _{use o~ succesoive}

sam?les fore· ch cookin~ ~Ps not st~nificEnt. The

~he reau-ts o~ the Jenetrometer rnd

palat~-bility tcs~s, 2s rel01ted _f ctors, )ro1Jably vere not

si,n"ficPnt bec~use of the V8riatio~ of lndiv1au":

Jer"Lment altitude -rould not .::-.f ~ect directions ?;i ven

for t:1.e use of the Jressure sEiuceo8.n in coo·:in~·

(40)

(41)

Appendix

A.

P oto

1-·,

,h of E' l ti tude l· borE torv sr.owimr.

~

-entr nee to chamber "nd eaui0ment for

(42)

PALATABILITY SCOR~ FOR VEGETABLES Date Veget1Jble _ _ _ _ _ _ _ _ _ _ _ _

-De scri ,)tion

- - - -

Judge _ _ _ _ _ _ _ Q,uality Flavor Natural vegetable (5) Faint veget2ble (4) No fl~vor. (3) Off flsvor (2) Tenderness

Tender but firQ

(5)

Sli?htly tender (4) Mushy.

(J)

Tou~h (2) Remcrks: 1 S."lm ')le .'lumber 2

1

4

S

6

7

8

(43)

(44)

1. 2.

4 .

5.

6 .

7.

Cl '"'

.

0 BIBLIOGR.A.i?HY

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103 :

68?

-

698 ,

lQ;:. ~

BriPnt, Alice 1·. , MrcKenzie, Victbri9 E. rnd Fenton

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1946

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Brinkman,

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E

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Com-~nny,

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?·

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1G40

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rs c1 criterion

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Y

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Losses of

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?=-7-7?2, 10;3

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(45)

lC'. !i,..llid":', Evel::,n G. "!ld "1_{o½le, Is"1;e>l} _T_.: _l-fo,rs r nd. Tr::"s of' Coo'rinr-•. 'Jt.i.CC'C"J'O' T ni. versi t" of Chic"C"~ Press, l04S. :": p. ' 11. H~rr::.s, Leslie J., ·:,.. )sen, L. Tf., P'ld ··f,1C: Y. L.:

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suit-able for use Ti th colored e;"tr' cts. Blo-c .e 1iBlo-c~l Journ~l ;~:18~-195, 10~?.

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R.R

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Tressler,

D. K.,

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v::I

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1G;'1.

1~.

Kin~.

~h"rle8

G

.

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K.:

\:~ect

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o:::

~ome ~c?no~·c~ ?l:Q?6-G2~, 1 "~.

15. Lee, Fr2 r11

r: ~ •• , Go1"tner, . r-. -·. , , nd ··:hi tco.i1~Je Jo"nnr.: Effect of r~te of free~lnr o~ veret".bles. A')0err;:'1ce, ,yl·t·bili.ty, ~d vi trn· .: con.ten~ '.::>f Je"s f'nd snP ') "heen0.

Irtdustri~l

nn·

~no-!neerins C~eJ:stry

~R:~41-~~6

1°46.

_. · " _, 1 '

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of vepet~bles for freezin:. Effect of

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lC:465, 19Lr5.

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C:.e-hydr2tea fruits r. veretnbles. !nd~s~ri~l

Pnc. F:nn--, neertnrr Chemistry .. nel' t c""'l ed-1 tion

(46)

19. 20. ?l. I ~?. ? ') ~ _,

.

?4,

~1E'c1:c. G·. L. PD.d Tressler, D. K. nnd. Xing, C. G.:

Vi t.s.mi r.. C content of ve,r-etables . II Pers.

Food Research l:2~1-2:5, 1°36.

:.cintosh, Jennie A., Tressler, Doneld K. and

Fenton, ?[ith.: The effect of different

cookln~ methods on the vitr~in

C

content

of cuid:-frozen ve,~etebles. Journf'l of

Borne Econoraics 3?:~92-6°5,

1°40

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Hcintos:1, Jennie A., Tres'ler, Dorn:ilc. K. Pnd

Fenton, F ith.: Ascorbic rcid content of

five r,uic'~-frozen ve""et[>bles. As E f:.'.:'ected

b~- co.inosi tion o""' cJo':iwr utentd1_ 2.nd

vol-ume of coo'-1nr· t1r.te:c. Journ 1 of Home

.:conorn:~_cs 3L:Jl4-31q, 1942.

~.or~rn, Arne3 Fey, .. :E'ckinney, Gordon, Cailleru,

qeldP. : Losses of~ ·corbic acid "nd four

B vi t ·ni.ns in ve'J'etables , s [ re Ault of

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Reserrch 10:5-15, 1°45.

Food ,•nd ~utri tion Bo"rd. : Recommended cHet~rr

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6;

:

2,

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values of 'J'reen ~eFs rs rffected by shi)

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A~riculturel Exneriment Strtion. ?ro 'ress

re )Ort, nimeo. 16 2·, December 104°.)

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St"tion. Jul1 _etir_~o.

_:65,

_1°:1_. ₁₃₀ ₀_.

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"~sbini:-·ton Ex )eriment St<1tio:1. Re )ort·

10:9-1°L~O:

J4-35

·

.

___________________________

,

____ _

LIBRARY

C0t0RAD0 A. 8: M.

COLLEGE

FORT COLLINS, COLOR~\00

(47)

---?1-< "' t' r'rl' .1, Fen.,.., C. : 8 1err'. trr ;.>:' foocl 'r:d nutr:.

-tion' 7 ti: eel 1. tion. ~e ·T V0r

r,

T ... e . r c .. 11 l l .1

Co, , 1e n y , lo 4'"' . : ? 7 >.

?O Todr.unter, E. ·e1re, 0 n Pobbins, !iut •• C. :

rlPCJrbLc 8cid (vi~~~-~ C) content of

~~rcen-ty >e peas >rererved b:· +-ne :'rozen-p"c r ,net ... od .

• ,. s in· t')n .tPriC1..i.l~ur'll :x >e!'ime:r.t Stc~io:r..

Bulletin ·o. 40~:1-~Q, 1 41.

JQ. Todt.unte"', 3. F. r1d S)rrlln-, B. L.: V-1..tc'Tl'.n

v'lues 0f E'roen-t )e >e0 s )~eRerved by

:r-o.,.e'l.-xc·r r1etnod. I. "Corbie rc'.d