Kachhadiya Sagar, Kumar Navneet, Seth Neeraj
Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, Gujarat 389001 India.
J Food Sci Technol. 2018 Dec;55(12):4823-4832. doi: 10.1007/s13197-018-3416-3. Epub 2018 Sep 15.
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 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 8.40 to 6.30, 7.20 and 7.50 g/100 g; 7.15 to 5.70, 6.10 and 6.60 mg/100 g; 76 to 79.20, 78.20 and 75.30%; 0.47 to 0.53, 0.50 and 0.42 g; 8.00 to 8.50, 8.30 and 7.20 mm at optimum level of blanching during microwave, steam and hot water blanching respectively, indicating higher retention of total sugar and ascorbic acid in microwave blanching. The change in colour, especially increase in brownness was observed during blanching processes. The average R for zero-order model was 0.945, suggesting use of model for prediction of physico-chemical parameters during blanching process of sweet corn.
采用微波、蒸汽和热水漂烫方法进行漂烫以使酶失活，并研究其对甜玉米酶活性、化学性质和物理性质的影响。通过测量过氧化物酶活性的损失来评估每种漂烫工艺的有效性，在微波、蒸汽和热水漂烫中，过氧化物酶活性分别在60、90和120秒后丧失，其k值分别为0.016、0.024和0.028秒，符合一级动力学。在微波、蒸汽和热水漂烫的最佳漂烫水平下，总糖、抗坏血酸、水分含量、籽粒质量和几何直径分别从8.40变为6.30、7.20和7.50 g/100 g；从7.15变为5.70、6.10和6.60 mg/100 g；从76变为79.20、78.20和75.30%；从0.47变为0.53、0.50和0.42 g；从8.00变为8.50、8.30和7.20 mm，表明微波漂烫中总糖和抗坏血酸的保留率更高。在漂烫过程中观察到颜色变化，尤其是褐变增加。零级模型的平均R为0.945，表明该模型可用于预测甜玉米漂烫过程中的物理化学参数。
