lune,
657
INDUSTRIAL AND ENGINEERING CHEMISTRY
1946
l i d riot compare samples prepared from the sanie lot of beans grown under the same conditronq and harvestpd at the same rime. EFFECTOF STORAGE PERIOD -4lthough most of the data reported here are for a 6-month storage period, a few samples of 'rozen and canned peas were analyzed for ascorbic acid a t the end of 9 months. Table V shows a continued loss of ascorbic wid during the additional 3 months of storage in hoth frozen snd canned samples.
and canned samples was about, the same or slightly above 1.0 mg. per 100 grams (moisture-free basis) The thiamine level of the dehydrated samples was 0.87 mg. for the carbon dioxide pack, 0.76 mg. for the air pack, and 0.70 mg. for the vacuum pack. The original tliiaminr rontent of tho fresh peas waq 1.67 mg. per 100 grams. LITER4TUHE CITEI) I I)
(2)
CAROTERE 4 \ D T H I A I l I 3 E
l'able IF' sho4s the carotene and thiamine contents of cwtaln or the samples. Unfortunately the original carotene content of *he fresh peas was not obtaincd. Analyses after 6-month storagr ,f the frozen, canned, and dehydrated products gave carotene wntents of 1.98, 1.80, and 1 68 mg. per 100 grams, respectively, )ri a rnolsturp-free basis Thr thiamrnr content of the frozen
13) 14)
(5)
Bessey, 0 . .i.. and King, C. G.. b. B i d . (,'hem.. 103, 687-98 (1933). Clifcorn, L. E., and Heherlein, D. G.. ISD. ENG. CHEM..36, 168 (1944). Conner, I
