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

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.

Chemical composition and bioactive compounds of garlic (Allium sativum L.) as affected by pre- and post-harvest conditions: A review

“…Furthermore, the efficacy and the clinical recommendation of garlic supplements largely depends from the processing methods employed, while their safety mainly depends on the storage conditions (Amagase, 2006;Veríssimo et al, 2010). Among to the most commonly used processing methods, used in food and pharmaceutical industries, blanching comprises the one of the major importance, and usually applied to garlic; as part of this procedure, peeled garlic cloves are exposed to high temperatures, using water, steam, microwaves, radio frequencies and infrared irradiation (Szymanek, 2011). This technique aims to retain colour and texture, to avoid microbial infections and to hinder enzyme activity after peeling (Jaiswal, Gupta, & Ghannam, 2012).…”

Effect of Blanching Frequency on Physicochemical Properties of Blanch Water of <em>Pleurotus eryngii</em>

“…Blanching is a heat treatment to which the vegetables or fruits are subjected prior to further processing. It consists of heating at high temperature in water or steam (Szymanek, 2011). It is a fundamental operation due to the vital importance of maintaining the quality attributes such as color and texture, besides its benefits in terms of microbial destruction and enzyme inactivation, such as polyphenol oxidase (Jaiswal et al, 2012;Kinalski and Norena, 2014).…”

The determining of the force for corn-cobs separation

“…Therefore mechanical properties of biological materials produced by agriculture have been the object of studies. The above knowledge is useful for the development of technological processes [11].…”