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Effects of Blanching on Some Physical Properties and Processing Recovery of Sweet Corn Cobs

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Abstract

The effects of the blanching process of sweet corn on shearing stress, shearing energy, and processing recovery of kernels as well as weight and dry substance of kernels and cobs were studied. Sweet corn cobs were blanched in water, where blanching time ranged from 2 to 8 min and temperature ranged from 75 to 100 °C. Nonblanched cobs (fresh cobs) were used as control samples. It was found that all analyzed variables were significantly affected by blanching time and temperature. The average values of all analyzed variables, except moisture which decreased, increased with increasing of the blanching time and temperature. Changing the blanching time and temperature affected the dry substance of kernels and cobs, kernel and cob mass, recovery processing by increasing it, as well as the average values of shearing stress and shearing energy by decreasing them.

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  1. Department of Agricultural Machines Science, University of Life Sciences in Lublin, Gleboka 28, 20-612, Lublin, Poland

    Mariusz Szymanek

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  1. Mariusz Szymanek
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Szymanek, M. Effects of Blanching on Some Physical Properties and Processing Recovery of Sweet Corn Cobs. Food Bioprocess Technol 4, 1164–1171 (2011). https://doi.org/10.1007/s11947-009-0246-3

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