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  Canning peas | The benefits and harms of peas

Canning peas | The benefits and harms of peas


Pea crop is considered one of the most important foodstuffs that are preserved by canning or preserved by freezing due to the huge amount of production in times of abundance and maturity and the increased demand for this material has led to finding useful ways to preserve it throughout the year

Benefits and harms of green peas

  • Each half cup of green peas (170 g) contains: Calories:
  •  62 carbohydrates:
  •  11 grams fiber:
  •  4 g proteins:
  •  4 g vitamin A: 34% of daily recommended
  •  vitamin C : 13% of recommended daily serving
  • Peas are rich in important and beneficial nutrients for human health such as antioxidants, carbohydrates and beneficial vitamins.
  • Rich in flavonoids, alpha-carotene and beta-carotene, these compounds have antioxidant properties and thus increase the body's immunity.
  • Green peas are rich in vitamins C and E, omega-3 fats and zinc, and are rich in anti-inflammatory elements
  • Protect against heart disease and osteoporosis that provides energy to the body and protects against weight gain and cancer
  • Peas are high in vital acid, which hinders Absorption and magnesium so it was necessary to eat moderate portions of peas and eat them after they are cooked only well and avoid eating them raw


Points to consider when choosing peas:


1. The crops  should be fresh and have not been harvested more than 12 to 24 hours ago


2. The grains are the same size as possible


3. it should be green, full blown and contain the highest percentage of sugary materials

4. The grains should be free from insect and fungal infections and have a soft, low-fiber peel


Steps for canning peas:


1. receiving the crop:

 In this step, we must take into account the type of crop, the color of the grains, the degree of their size, the homogeneity of the shape and size as much as possible, the proportion of sugar in them, in addition to being free from insect and fungal infections


2. separating  grains from husks:

 This process is done automatically in factories, where the grains are separated from the husks, and sometimes they are cooled to a temperature of 4 ° C.

3. Cleaning:

 The grains are cleaned by passing them through a special machine that cleans the grains from impurities and residues of peels with a fan, then the cleaning process is done using  water.


4. Grading grains:

 The grading process( sorting according to the size of the grains)  is done by a cylindrical device with a cylinder equipped with holes of different sizes. As the grains travel forward, the diameter of these holes increases so that they can be sorted into sizes from 7.14 mm to 32.10 mm

5. Washing:

 The washing process is carried out with a cylindrical automatic device that is also equipped with holes through which the grains pass through and exposed to a series of water sprinklers that are distributed regularly on the inner surface of the cylinder in order to ensure washing process to be done efficiently.


6. Blanching:

 The blanching process is carried out by an automatic device consisting of two cylinders:

  • The first one is an inner small one and equipped with a spiral conveyor to transport peas inside it
  • The second is the outer cylinder that is large comparative to the first cylinder , it is solid provided with tubes in order to supply the device with water and steam

It should be noted that this device is provided with a pacesetter that controls the speed of rotation and a thermostat to regulate and measure the temperature of the water, and the blanching period ranges from 3 to 15 minutes, depending on the size  of the grains and the degree of maturity, and the blanching temperature ranges from 85 to 96 degrees Celsius


7. Cooling:

 The cooling device is a cylindrical device whose surface is provided on the inside with a series of water sprinklers


Where the moving of the grains is coincident with the amount of water in order to obtain an ideal cooling

Where the cooling process aims, as we mentioned in the general basis of the canning process, that the aim of the cooling process is to stop the effect of the blanching temperature and causing a sudden shock to the remaining microorganisms and tearing their membranes and thus eliminating them


8. Sorting process:

 The grains are passed on a conveyor rubber belt that is characterized by a bright red or yellow color in order to give a wide contrast with the color of the green grains, the damaged grains are eliminated, which are dark or yellow in color

9. Preparation of the brine solution:

 The important process in canning is the preparation of solutions, where a brine solution is prepared at a concentration of 2% and often sugar is added at a rate of 2% in order to give the sweet taste to the grains, and attention should be given to the water used in preparing the solutions. It should be  free of impurities  ... Sometimes the sugar added to the brine reaches about 5% of the brine, depending on the degree of sweetness of the peas.


10. Filling in utensils :

 The filling process is done automatically for the grains and the previous brine, and attention should be paid to the temperature of the brine solution being between 65 -75 ° C


11. Primary heating:

 In the primary heating device, the previous utensils  are immersed in about more than the middle with hot water, and the upper part is automatically heated with the resulting steam. The heating temperature is 85 degrees Celsius  with 15-20 minutes.


12. Double Lock:

 Lock the utensils  after  heating process 


13. Sterilization:

 The sterilization process is carried out under pressure and at a temperature of 117 - 120 ° C for a period of time that varies according to the size of the utensils 

14. Cooling:

 The cooling process is carried out by immersing the containers in a basin in which running water reaches 45 ° C under normal atmospheric pressure.


15. Affix the declaration card and put the containers in suitable boxes


16. Storage for marketing

 This is a very important stage in order to monitor containers  in case they are spoiled or well prepared


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