Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/springer-journals/effect-of-temperature-and-processing-time-on-physico-chemical-AvO9iuAhnX
References (29)
-
J. Park (1995)
Surimi Gel Colors as Affected by Moisture Content and Physical ConditionsJournal of Food Science, 60
-
A. Serpen, J. Acar (2005)
Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storageJournal of Food Engineering, 66
-
F Azanza (1994)
159J. Food. Quality., 17
-
A. López‐Malo, E. Palou, G. Barbosa‐Cánovas, J. Welti‐Chanes, B. Swanson (1998)
Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado pureeFood Research International, 31
-
A. Ganjloo, R. Rahman, J. Bakar, A. Osman, Mandana Bimakr (2009)
Modelling the kinetics of peroxidase inactivation and colour changes of seedless guava (Psidium guajava L.) during thermal treatments.World applied sciences journal, 7
-
N. Mohsenin (1970)
Physical properties of plant and animal materials -
Song Jiangfeng, Liu Chunquan, Li Dajing, M. Lili (2018)
Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) kernels.Czech Journal of Food Sciences, 31
-
C. Severini, Roma Giuliani, A. Filippis, A. Derossi, T. Pilli (2015)
Influence of different blanching methods on colour, ascorbic acid and phenolics content of broccoliJournal of Food Science and Technology, 53
-
(2004)
Blanching of Foods. Encyclopedia of Agriculture, Food and Biological Engineering (Marcel -
C Vigneault (2004)
71J. Food. Agric. Environ., 2
-
K. Trongpanich (2002)
A Comparative Study on Pretreatment Processes of Canned Whole Kernel Sweet Corn -
Navneet Kumar, B. Sarkar, H. Sharma, S. Jha (2012)
Colour kinetics and storage characteristics of carrot, pulse and rice by‐product based extrudatesBritish Food Journal, 114
-
M. Brewer, S. Begum, Ava Bozeman (1995)
MICROWAVE AND CONVENTIONAL BLANCHING EFFECTS ON CHEMICAL, SENSORY, AND COLOR CHARACTERISTICS OF FROZEN BROCCOLIJournal of Food Quality, 18
-
C. Arroqui, T. Rumsey, A. López, P. Vírseda (2001)
Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissueJournal of Food Engineering, 47
-
(1986)
Handbook of Analysis and Quality Control for Fruit and Vegetable Products (Tata McGraw-Hill -
C. Vigneault, Y. Gariépy, D. Roussel, B. Goyette, Agri-food Canada (2004)
The effect of precooling delay on the quality of stored sweet cornInternational journal of food, agriculture and environment, 2
-
K. Singh, T. Goswami (1996)
Physical properties of cumin seedJournal of Agricultural Engineering Research, 64
-
(1982)
In Proc -
R. Mcguire (1991)
Concomitant decay reductions when mangoes are treated with heat to control infestations of caribbean fruit fliesPlant Disease, 75
-
M. McDaniel, M. Montgomery, D. Latham, D. Lundahl (1988)
Evaluation of high temperature-short time (HTST) blanched frozen sweet cornJournal of Food Science, 53
-
J. Brecht, M. Saltveit, S. Talcott, K. Schneider, K. Felkey, J. Bartz (2010)
Fresh‐Cut Vegetables and Fruits -
F. Vallejo, F. Tomás-Barberán, C. García-Viguera (2002)
Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cookingEuropean Food Research and Technology, 215
-
S. Kachhadiya, Navneet Kumar, Neeraj Seth (2018)
Process kinetics on physico-chemical and peroxidase activity for different blanching methods of sweet cornJournal of Food Science and Technology, 55
-
S. Sheu, A. Chen (1991)
Lipoxygenase as blanching index for frozen vegetable soybeansJournal of Food Science, 56
-
(1982)
Physical , physiological and chemical changes of Golek after harvest . Languna , Philippines : In Proc . Workshop on Mango and Rambutan . ASEAN Postharvest Training and Research Center College -
F. Azanza, J. Juvik, B. Klein (1994)
RELATIONSHIPS BETWEEN SENSORY QUALITY ATTRIBUTES AND KERNEL CHEMICAL COMPOSITION OF FRESH‐FROZEN SWEET CORNJournal of Food Quality, 17
-
Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations -
D. Barrett, E. García, G. Russell, E. Ramírez, A. Shirazi (2000)
Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and BroccoliJournal of Food Science, 65
-
D. McLAREN, K. Kraemer, Reinhardt Druck, Buchbinderei Ag (2012)
Methods of AnalysisWorld review of nutrition and dietetics, 103
- Publisher
- Springer Journals
- Copyright
- Copyright © The Institution of Engineers (India) 2021
- ISSN
- 2250-2149
- eISSN
- 2250-2157
- DOI
- 10.1007/s40030-021-00508-1
- Publisher site
- See Article on Publisher Site
Abstract
Sweet corn is popular due to its distinct taste. It remains extremely perishable due to high moisture content. For inactivation of enzymes, hot water blanching method was used to inactivate the enzyme at temperature differences of 60–100 °C for 30–150 s for sweet corn kernels and effect on various properties of sweet corn was studied. The increase in temperature and duration of treatment reduced residual peroxidase activity in samples. The increase in blanching temperature and increase in time increases length, width, thickness, true density, porosity, colour a*, colour b*, chroma, browning index, total colour difference, pH, moisture content in sweet corn kernels. The bulk density, colour L*, ascorbic acid and total sugar of samples also decreased with increase in blanching temperature and increase in processing time. The minimum time for achieving 95% reduction in peroxidase activity was 90 s at 90 °C, and was therefore recommended for hot water blanching of sweet corn kernels.
Journal
Journal of The Institution of Engineers (India): Series A – Springer Journals
Published: Jan 25, 2021