Implementación de un sistema de escaldado como método de conservación en el proceso de conservas de arvejas (Pisum Sativum l.).

Abstract

Blanching is a process that consists of a heat treatment that includes a temperature between 70 ° C to 100 ° C, used in preserves since it partially reduces the presence of microorganisms, taking into account that when carrying out this process for a long time nutritional losses will be obtained in the product such as peas, a species of high human consumption either as a dry grain or as a fresh vegetable, rich in proteins, vitamins and minerals, cultivated mainly in temperate latitudes and at the level of high areas in Ecuador. Once the blanching process has been carried out, a conservation product will be obtained, as long as the pea grains are tender, green, with a soft texture and with a minimum amount of starch, discarding all that defective grain or with greater maturity than normal. , since it is in this phase where the pea has up to 75% sugar and is rich in vitamin C and other mineral substances. Once the scalding process is finished, a healthy food is obtained, after which a preserved product, sterile and with a hermetically sealed container, in which the chlorophyll is also prolonged to degrade during the process that the pea goes through, such as the blanched, due to the effect of the increase in temperature, this process could also raise the tonality of the pea, such as its green color, going from a lighter green to a darker green.