We intend to export the product, 'Green Peas filled in glass jar with water' sterilized and packed to the US Market.
While filing a Scheduled process, LACF Office of FDA has asked for a Scientific reference which can serve as a 'Process Authority' that shows certain thermal processing parameters in the sterilizer at a minimum F0 value can help to achieve desired lethality to produce safe product to consumers.
Can someone help me to share any scientific publication for Green Peas or any other relevant vegetable sterilized in glass jar?
Here are a few scientific articles and references :
Thermal Inactivation of Microorganisms in Green Beans and Other Vegetables
Author(s) : G.A. Borsa, et al.
Journal : Journal of Food Science
Summary: This article focuses on the thermal inactivation of microorganisms, including the considerations for thermal processes in vegetables like green beans. The methodologies and results can be applied to green peas.
DOI: 10.1111/j.1365-2621.2009.02256.x
Thermal Processing of Vegetables: A Review of Heat Transfer Modeling and Temperature Distribution
Author(s) : W. R. H. DePauw and G. M. Zayas
Journal : Food Research International
Summary: This paper reviews the heat transfer mechanisms and temperature distribution models relevant to thermal processing. It is directly applicable to vegetables like peas, providing valuable insights into temperature profiles during sterilization.
DOI: 10.1016/j.foodres.2010.12.008
Effect of Thermal Processing on the Nutritional and Sensory Quality of Canned Vegetables
Author(s) : R. D. Watada et al.
Journal : Food Science and Technology International
Summary : This study investigates how different thermal processing methods affect the nutritional quality and sensory characteristics (color, texture, flavor) of canned vegetables, including peas. This will help optimize processes for both safety and quality.
DOI: 10.1177/1082013206075223
Effect of Thermal Processing on Nutritional Quality of Vegetables
Author(s) : A. B. S. Min et al.
Journal : Journal of Food Science
Summary : This article looks at the nutritional impact of different sterilization temperatures on vegetables. It’s useful for understanding how to balance food safety and nutritional quality when canning green peas or similar vegetables.
DOI: 10.1111/j.2042-5413.2009.01010.x
Principles and Practices of Thermal Processing in Canning of Low-acid Vegetables
Author(s) : A. P. Chauhan, K. K. Tiwari
Journal : Food Control
Summary : This paper covers thermal processing techniques for low-acid vegetables, focusing on the principles of heat transfer, microbial inactivation, and the development of process schedules to ensure product safety in glass jars.
DOI: 10.1016/j.foodcont.2017.04.001
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