Effects of Different Pretreatments on the Quality of Dried Sweet Corn Kernels

doi:10.3969/j.issn.1673-1689.2014.11.006

Home > Archive>Volume 33, Issue 11, 2014 >1154-1159. DOI:10.3969/j.issn.1673-1689.2014.11.006

Effects of Different Pretreatments on the Quality of Dried Sweet Corn Kernels
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                        10.3969/j.issn.1673-1689.2014.11.006
                    
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The effects of blanching and 3% salt-water immersion pretreatments on the quality of dried sweet corn kernels by vacuum freezing drying, high vacuum drying, and vacuum microwave drying were investigated in this paper. The effect of different pretreatments on the hardness, crispness, color and sensory score of the dried product quality were studied. Parameters of included were used to evaluate the dried product quality. Results showed that using both two pretreatments, the quality characteristics of dried products were significantly improved compared with those without pretreatments. In addition, the pretreatments could significantly improve the quality of high vacuum dried sweet corn kernels. The quality of salt-water immersion pretreated dried products was better than that of blanching pretreated products. However, salt-water immersion pretreatment extended the drying time of sweet corn kernels.

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FAN Dongcui, ZHANG Min, WANG Yuchuan, CHEN Huizhi. Effects of Different Pretreatments on the Quality of Dried Sweet Corn Kernels[J]. Journal of Food Science and Biotechnology,2014,33(11):1154-1159.

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Online: December 19,2014
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