000			a
999			_c15198 _d15198
003			OSt
005			20210920154742.0
008			210920b xxu||||| |||| 00| 0 eng d
040			_aAIKTC-KRRC _cAIKTC-KRRC
100			_914248 _a Popalia, Chandani
245			_aEffect of Temperature and Processing Time on Physico-Chemical Characteristics in Hot Water Blanching of Sweet Corn Kernels
250			_aVol.102(1), March
260			_aNew York _bSpringer _c2021
300			_a163-174p.
520			_aSweet corn is popular due to its distinct taste. It remains extremely perishable due to high moisture content. For inactivation of enzymes, hot water blanching method was used to inactivate the enzyme at temperature differences of 60–100 °C for 30–150 s for sweet corn kernels and effect on various properties of sweet corn was studied. The increase in temperature and duration of treatment reduced residual peroxidase activity in samples. The increase in blanching temperature and increase in time increases length, width, thickness, true density, porosity, colour a*, colour b*, chroma, browning index, total colour difference, pH, moisture content in sweet corn kernels. The bulk density, colour L*, ascorbic acid and total sugar of samples also decreased with increase in blanching temperature and increase in processing time. The minimum time for achieving 95% reduction in peroxidase activity was 90 s at 90 °C, and was therefore recommended for hot water blanching of sweet corn kernels.
650		0	_94621 _aCivil Engineering
700			_914249 _aNavneet Kumar
773	0		_dSwitzerland Springer _x 2250-2149 _tJournal of the institution of engineers (India): Series A
856			_uhttps://link.springer.com/article/10.1007/s40030-021-00508-1 _yClick here
942			_2ddc _cAR