Journal of Food Science and Technology

, Volume 55, Issue 12, pp 4823–4832 | Cite as

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

  • Sagar Kachhadiya
  • Navneet KumarEmail author
  • Neeraj Seth
Original Article


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 8.40 to 6.30, 7.20 and 7.50 g/100 g; 7.15 to 5.70, 6.10 and 6.60 mg/100 g; 76 to 79.20, 78.20 and 75.30%; 0.47 to 0.53, 0.50 and 0.42 g; 8.00 to 8.50, 8.30 and 7.20 mm at optimum level of blanching during microwave, steam and hot water blanching respectively, indicating higher retention of total sugar and ascorbic acid in microwave blanching. The change in colour, especially increase in brownness was observed during blanching processes. The average R2 for zero-order model was 0.945, suggesting use of model for prediction of physico-chemical parameters during blanching process of sweet corn.


Sweet corn Blanching Peroxidase activity Physico-chemical properties 



Authors are thankful for Anand Agricultural University for providing the facility for conducting the research.


  1. Arroqui C, Rumsey TR, Lopez A, Virseda P (2001) Effect of different soluble solids in the water on the ascorbic acid losses during blanching of potato tissue. J Food Eng 47:123–126CrossRefGoogle Scholar
  2. Bahceci KS, Serpen A, Gokmen V, Acar J (2005) Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage. J Food Eng 66:187–192CrossRefGoogle Scholar
  3. Barrett DM, Garcia EL, Russel GF, Ramirez E, Shirazi A (2000) Blanch time and cultivar effects on quality of frozen and stored corn and broccoli. J Food Sci 65:534–540CrossRefGoogle Scholar
  4. De Corcuera JIR, Cavalieri RP, Powers JR (2004) Blanching of foods. Encyclopaedia of agri, food and biological engineering. Marcel Dekker, New York City, pp 1–5Google Scholar
  5. Deylami MZ, Rahman RA, Tan CP, Bakar J, Olusegun L (2016) Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study. J Food Eng 178:12–19CrossRefGoogle Scholar
  6. Espachs-Barroso A, Van Loey A, Hendrickx M, Martín-Belloso O (2006) Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field treatments. Innov Food Sci Emerg Technol 7:40–48CrossRefGoogle Scholar
  7. Hashim N, Janius RB, Baranyai L, Rahman RA, Osman A, Zude M (2012) Kinetic model for colour changes in bananas during the appearance of chilling injury symptoms. Food Biopro Technol 5:2952–2963CrossRefGoogle Scholar
  8. Igual M, Sampedro F, Martínez-Navarrete N, Fan X (2013) Combined osmo dehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. J Food Eng 114:514–521CrossRefGoogle Scholar
  9. Karababa E, Coskuner Y (2007) Moisture dependent physical properties of dry sweet corn kernels. Int J Food Prop 10:549–560CrossRefGoogle Scholar
  10. Lane JH, Eynon L (1934) Determination of reducing sugars by Fehling’s solution with methylene blue indicator. N. Rodger, LondonGoogle Scholar
  11. Lappe R, Cladera-Olivera F, Dominguez APM, Brandell A (2009) Kinetics and thermodynamics of thermal inactivation of the antimicrobial peptide cerein 8A. J Food Eng 91:223–227CrossRefGoogle Scholar
  12. Lau MH, Tang J (2002) Pasteurization of pickled asparagus using 915 MHz microwaves. J Food Eng 51:283–290CrossRefGoogle Scholar
  13. Lin S, Brewer MS (2005) Effects of blanching method on the quality characteristics of frozen peas. J Food Qual 28:350–360CrossRefGoogle Scholar
  14. Mohammadi A, Rafiee S, Emam-Djomeh Z, Keyhani A (2008) Kinetic models for colour changes in kiwifruit slices during hot air drying. World J Agric Sci 4:376–383Google Scholar
  15. Mohsenin NN (1980) Thermal properties of foods and agricultural materials. Gordon and Breach Science Publishers, New YorkGoogle Scholar
  16. Nascimento P, Fernandes NS, Mauro MA, Kimura M (2009) Beta-carotene stability during drying and storage of cassava and sweet potato. Acta Hortic 841:363–366CrossRefGoogle Scholar
  17. Neri L, Hernando IH, Pérez-Munuera I, Sacchetti G, Pittia P (2011) Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. J Food Sci 76:23–30. CrossRefGoogle Scholar
  18. Oliveira FA, Silva CL (1992) Freezing influences diffusion of reducing sugars in carrot cortex. J Food Sci 57:932–934CrossRefGoogle Scholar
  19. Park SU, Cha SW, Son YH, Son YK (1994) Changes of sugar content by different storage duration in sweet corn and super sweet corn. Korean J Crop Sci 39:79–84Google Scholar
  20. Parmar N, Singh N, Kaur A, Thakur S (2017) Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean (Phaseolus vulgaris) accessions. J Food Sci Technol 54:1023–1034CrossRefGoogle Scholar
  21. Ranganna S (1986) Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education, New YorkGoogle Scholar
  22. Rickman JC, Barrett DM, Bruhn CM (2007) Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. J Sci Food Agric 87:930–944CrossRefGoogle Scholar
  23. Shahabi M, Rafiee S, Mohtasebi SS, Hosseinpour S (2013) Image analysis and green tea color change kinetics during thin-layer drying. Food Sci Technol Int 20(6):465–476CrossRefGoogle Scholar
  24. Sheu SC, Chen AO (1991) Lipoxygenase as blanching index for frozen vegetable soybeans. J Food Sci 56:448–451CrossRefGoogle Scholar
  25. Song JY, An GH, Kim CJ (2003) Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching. Food Chem 83(1):69–74CrossRefGoogle Scholar
  26. Thakur S, Kaur A, Singh N, Virdi AS (2015) Successive reduction dry milling of normal and waxy corn: grain, grit, and flour properties. J Food Sci 80:C1144–C1155CrossRefGoogle Scholar
  27. Thakur S, Singh N, Kaur A (2017) Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties. J Food Sci Technol 54:3285–3296CrossRefGoogle Scholar
  28. Vallejo F, Tomas-Barberan F, Garcia-Viguera C (2002) Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking. Eur Food Res Technol 215:310–316. CrossRefGoogle Scholar
  29. Vigneault C, Goyette B, Gariépy Y, Cortbaoui P, Charles MT, Raghavan VG (2007) Effect of ear orientations on hydrocooling performance and quality of sweet corn. Postharvest Biol Technol 43:351–357CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyAnand Agricultural UniversityGodhraIndia

Personalised recommendations