ABSTRACT
Heat processing is one of the most important methods for extending the storage life of foodstuffs. The most common method of reporting the effect of heat processing on nutrients has been to express the nutrient content after processing as a percentage of the original amount present. The effect of processing on water-soluble vitamins has been reviewed by R. F. Cain. The interesting observation is that the food processing industry generally employs thermal processes that result in maximum nutrient retention. Heat processes that are applied to foods commercially include cooking, blanching, pasteurization, and commercial sterilization. The challenge to the food processing industry is to minimize the loss of nutrients during thermal processing while providing an adequate process to insure an extended storage life. The undesirable effects of heat processing include changes in proteins and amino acids, carbohydrates, lipids, vitamins, and minerals. Proteins undergo denaturation when heated, which generally enhances their digestibility by proteases.
