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.

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