Process kinetics on physico-chemical and peroxidase activity for different blanching methods of sweet corn

Abstract

Blanching was performed to inactivate the enzyme using microwave, steam and hot water blanching methods and effect on the enzymatic activity, chemical properties and physical properties of the sweet corn were studied. The effectiveness of each blanching process was evaluated by measuring the loss of peroxidase activity, which was lost after 60, 90 and 120 s with k-values 0.016, 0.024 and 0.028 s-1 following first order kinetics for microwave, steam and hot water blanching respectively. The total sugar, ascorbic acid, moisture content, kernel mass and geometric diameter changed from 8.

Influence of Blanching Time on Moisture, Sugars, Protein, and Processing Recovery of Sweet Corn Kernels

“…Similar occurrences were observed in the research of other authors [19,20]. Kachhadiva et al [18] reported, on the other hand, that in the case of some products, a significant decrease of moisture occurs only after a long-lasting blanching process, whereas making blanching time longer influences an increase of moisture.…”

“…Tukey's multiple comparison tests showed, on the other hand, that mean values of moisture were significantly differentiated statistically only between the control (0) and 6 min blanching time and control (0) and 8 min blanching time. Kachhadiya et al [18] observed similar relationships while blanching sweet corn kernels. Moisture content significantly increased from 76% to 80.2% in hot water blanching.…”

“…Moisture content significantly increased from 76% to 80.2% in hot water blanching. Kachhadiya et al [18] observed similar relationships while blanching sweet corn kernels. Moisture content significantly increased from 76% to 80.2% in hot water blanching.…”

“…Dauda [24] indicates that loss of soluble sugars from fresh corn is the major factor that results in staleness of fresh corn. Kachhadiya et al [18] observed that total sugar significantly decreased from 8.40 to 5.70 g in hot water blanching. These results are in line with finding obtained by Alan et al [25].…”

Effect of different processing conditions on the quality of canned sweet corn kernels produced and processed in Senegal

“…Furthermore, the combination of blanching and sterilization may contribute to the darkness color of kernels. Similar results were obtained by Liato et al (2016) and Kachhadiya et al(2018), where L* values decreased significantly after blanching and sterilization of sweet corn kernels. Treatment E had statistically the smallest total color change (Delta E* parameter) followed by treatment C while treatment D showed the largest total color change.…”