摘要：In recent years in our country, there is an increasing use of glass jars in the low acidity foods. For this reason that, the glass jars transmittance of heat is more resistive relative to this. Comes out as a problem in the technique of sterilization. This research in made for to get out the values of Fo which is carried out in the developed countries to prevent the lock of sterilization which is main problem of microbial decay of cans. Peas are used a material for Fo values are found by boiling of seeds which didn’t pass from the sieve 7.5 mm at 95 oC for 3 min. before filling 580 g. Of peas at 115 oC for the sterilizing period of 10-32 and 40 min. into 720 cl glass jars. It is observed that: - There has been a great increasing in the ascorbic acid of after sterilization. - There has been a decreasing refractometric dry matter in peas. - There has been a conservation of the values of the vacuum relative to the initial values. - There has been a decreasing of hardness of peas relative to the sterilization time.
